Orange Zested Pumpkin Bundt Cake with Salted Maple Glaze
Festive and so dang delicious. This bundt cake is perfect with a hot cup of coffee on a crisp fall day.
All photography by Lindley Rust
Perfect for gifting snacking, and indulging. This cake dresses up beautifully with oven dried citrus and some fresh sprigs of thyme. I can’t get enough of the warm, rich pumpkin flavor and pop of orange citrus. Don’t skip the salted maple glaze. It ties everything together.
My favorite bundt cake pans are from Nordic Ware. This is the Brilliance bundt pan. It’s incredible sturdy, durable, and creates gorgeous cakes every time. For a perfect release of the cake, be sure to prep the interior of the pan well and be patient before turning the cake out.
Orange Zested Pumpkin Bundt Cake with Salted Maple Glaze
Makes 1 10-cup Bundt Cake
2 3/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
2 1/2 teaspoons pumpkin spice
1 heaping tablespoon of freshly grated orange zest
1 cup canola or vegetable oil
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup granulated sugar
3/4 cup dark brown sugar
1 15 ounce can pumpkin puree
extra flour for the pan
Preheat the oven to 350°F. Using a pastry brush, generously brush the interior of a 10 cup bundt cake pan with melted butter, making sure to coat all the corners. Dust the interior with flour and then turn it over to shake out the excess. Set aside.
In a large bowl, whisk together the flour, baking soda, salt, spices, and orange zest. Set aside. In another medium bowl, whisk together the oil, eggs, vanilla, sugars, and pumpkin puree.
Add the wet ingredients to the dry ingredients. Using a whisk or rubber spatula, mix until fully combined and no clumps remain. You’ll have a thick fragrant batter.
Carefully pour the batter in the prepared pan. Bake on the center rack for 55 to 65 minutes, until a center tester comes out clean.
Allow the cake to cool in the pan, on a wire rack for 2 hours. Turn the cake over, carefully releasing it from the pan onto a wire rack. Allow the cake to continue cooling while you make the glaze.
Salted Maple Glaze
2 tablespoons butter
1/3 cup pure maple syrup
1 cup powdered sugar
1/8 teaspoon kosher salt, or more to taste
In a small saucepan, over medium heat, melt the butter and maple syrup. Whisk in the powdered sugar and salt. Continue mixing until fully combined and smooth. Allow the icing to sit for a few minutes to thicken slightly. Whisk again, then generously drizzle the icing over the cake. The icing will set after 1 hour.
The cake will keep covered in an airtight container for up to 5 days.
