It’s been too long since my last post! Unfortunately, I’ve allowed the things that bring me joy slip to the wayside. Well, here we are, trying to get back into the fun stuff! The mini Bundt pan I use makes six cakes, so I feel the term “mini” is not really appropriate. They’re more like small cakes that can be shared between two people. I find find them to be a little heavy, but they’re full of flavor and great for the autumn season.
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cardamom
- 1/2 teaspoon clove (or all spice if you prefer)
- 1/8 teaspoon ground black pepper
- 6 tablespoon Greek yogurt or sour cream – at room temperature
- 2 eggs – at room temperature
- 3/4 cup packed brown sugar
- 1 tablespoon vanilla extract
- 1 1/2 cup pumpkin puree
- 2 tablespoons unsalted butter
- 1 cup confectioners sugar
- 1/4 cup maple syrup, add more to taste if needed or to thin it out
- 1 teaspoon vanilla
- pinch of salt
Maple Roasted Pecans
- 1/2 cup raw pecans
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar (optional)
- Pinch of flaky salt
Preheat oven to 350 degrees. Grease the inside of either a singular large Bundt tin or mini Bundt cake tins with unsalted butter, then set aside.
To start with the cake, whisk all dry ingredients in a medium bowl. Set aside
In a large bowl or stand mixer, add the yogurt, pumpkin puree, brown sugar, vanilla, and eggs to mix on a medium speed until smooth. Gradually add the dry ingredients while the mixer is on a low-medium speed. Mix until the dry ingredients are fully incorporated and there are no lumps in the batter. Fill the greased tin with the batter. If using mini cake tins, fill until about 2/3 of the way up. (It might be more like 3/4 of the way, I can’t be trusted to know. Use your judgment!)
For the mini cakes, bake for 15-20 minutes, checking around the 15 minute marker using a tooth pick. You want some moist crumb to remain on the pick when you remove it from the cake. Let cool for 5 minutes then flip out to cool completely.
If using a larger Bundt cake, bake for 40-45 minutes. Let cool for about 10 minutes before flipping onto a cooling rack.
Keeping the oven at 350, line a baking sheet with parchment paper. Place the pecans and syrup in a bowl and toss to coat then lay out in an even layer on the sheet. Sprinkle with the brown sugar. Bake for about 10 minutes, keep an eye on them to ensure they don’t burn. Sprinkle with flaky or kosher salt. Once cool, roughly chop and place into a bowl big enough to dip the small cakes into.
Once the cakes are cool, make the maple frosting. We’re going to brown this butter! Place the butter in a small sauce pan on medium heat and allow to melt. Once it starts to brown on the bottom of the pan and smell nice and toasted, remove from heat and pour the butter into a medium bowl. Allow to cool to room temperature. Add the remaining frosting ingredients to the bowl and whisk together with a handheld mixer. You want it to be just runny enough so it can set on the cakes well. Place into a bowl big enough to dip the cakes into.
For mini cakes: Dip the cakes into the maple frosting, then dip into the maple pecans. Set right side up and allow the frosting to set. To be mindful of mess, place the wire rack over parchment paper to collect any excess drip, if any.
Regular Bundt cake: Drizzle frosting evenly over the cake and sprinkle with chopped pecans.