Up until 50 years ago pumpkin spice was virtually unheard of. Now, every year at the end of August and into the early days of September, we start to get the first hints that pumpkin spice season is upon us and is in full swing by the time we get to Thanksgiving. But, there’s definitely something totally insatiable about pumpkin spice, don’t you think? The fragrant combination of cinnamon, cloves and nutmeg, ginger and all spice…
As the baker in my family, every time there is an upcoming holiday the first thing I get asked is “what are you making?”. Usually, this is followed by everyone putting in their request and this year is no different! The number one request across the board this year… nobody wants pumpkin pie! So, I’ve had to really rack my brain for a yummy alternative to pair with our after dinner coffee and tea.
When I was looking for inspiration for dessert this year, I wanted to mix it up but still keep it simple. I drew inspiration from childhood memories of laughing and baking with my Mum in our family home. Whenever our Mum pulled out the bundt pan we knew two things:
1. Company was coming (and you better be on your best behavior!) and
2. You best be getting the vacuum out
Bundt cake was always my Mum’s go to and it always elevated a dessert and made it look extra special and fancy. Therefore, it’s no surprise that I opted for a bundt cake. If you can’t get enough of this popular Fall flavor and you’re looking for a little fun and adventure in the kitchen, we have just the thing for you! Check out the recipe below for our Pumpkin Spice Bundt Cake with a Brown Sugar Glaze and Toasted Pecans. Happy baking and Happy Thanksgiving!!
Pumpkin Spice Bundt Cake with Brown Sugar Glaze & Toasted Pecans
Ingredients:
For the cake
2 cups of all purpose flour
2 tsp of baking powder
1 tsp of baking soda
1 tsp of salt
1-1/2 tsp of ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp ground ginger
1 cup of canola oil
4 Large eggs
1 cup packed light brown sugar
1/2 cup granulated sugar
1 (15 ounce) can of pumpkin puree
1 and 1/2 tsp of vanilla extract
For the glaze
2 tbs unsalted butter
1/4 cup packed brown sugar
1/8 tsp of ground nutmeg
Dash of ground cloves
1/4 cup heavy whipping cream
2/3 cup powdered sugar
1/2 tsp Vanilla
1/4 cup chopped toasted pecans
Instructions:
- Preheat oven to 350F and grease a bundt pan.
- Whisk the flour, baking powder,baking soda, salt, cinnamon,nutmeg, cloves, allspice and ginger together in a large bowl. Set aside
- Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer until combined. Batter will be on the thicker side.
- Spread batter into the prepared pan. Bake for 35-40 minutes. The cake is done when a toothpick is inserted and comes out clean.
- Remove from the oven, and set the entire pan on a wire rack. Allow to cool completely.
- In a small saucepan, melt the butter. Whisk in the brown sugar,nutmeg, cloves and whipping cream and cook over medium heat until the mixture begins to boil. Allow it to boil for 1 minute. Remove from heat and pour into a medium bowl, allowing it to cool for at least 30 minutes.
- Add the powdered sugar and vanilla to the butter/ cream mixture. Whisk until smooth. Immediately pour the glaze over the cake. Top with chopped pecans sprinkled evenly over the cake.
- Slice and enjoy!
P.S. we want to see how you styled your Thanksgiving desserts!! Don’t be shy…share with us by emailing hello@briannegabriellecakes.com or show them off on Instagram by tagging us @briannegabriellecakes in your post or on stories (we’ll gladly re-share!) or by using the hashtag #briannegabriellecakes #pumpkinspice #thanksgiving
xo,
Brianne
