2-3tablespoonmilk, heated in microwave to almost boiling
2tablespoonpure maple syrup
¼teaspoonmaple extract, if desired
Instructions
Preheat the oven to 300° F. Grease and flour a bundt pan, or use my recipe for cake goop (in the notes section below). Set aside.
In the bowl of a stand mixer, cream the butter and cream cheese with the sugars, pumpkin puree, pumpkin pie spice, and salt until smooth, about 5 minutes. Stop to scrape the sides and bottom of the bowl halfway between creaming.
Add eggs, one at a time, beating for 2 minutes after each. The mixture will look curdled and that's normal.
Fold in the flour by hand with a spatula.
Scoop batter into prepared Bundt or tube pan and smooth top. Bake at 300° F for 1 hour and 30 minutes to 1 hour and 40 minutes, or until a toothpick or long skewer inserted into the center comes out with just a few crumbs stuck to it.
Remove from the oven and place on a wire rack to cool completely in the pan. Flip over and remove from pan onto a cake plate or cake stand.
To make the glaze, whisk all glaze ingredients together until smooth, starting with 2 tablespoon of milk and adding more as needed for proper pouring consistency. Slowly pour over cake and let drip down the sides.
Notes
*To make your own pumpkin pie spice, blend together 3 tablespoons of ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground allspice, and 1 teaspoon ground cloves. Keep this in a spice jar for all your pumpkin baking needs. To make cake goop, mix equal parts butter, neutral oil, and gf all purpose flour until smooth. Store in an airtight container in the refrigerator. Use as a substitute for grease and flour to prepare baking pan.