Maple-Pumpkin Bundt Cake with Maple-Cider Caramel Sauce

For cake:
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup butter, softened
  • 4 large eggs
  • 1 cup pureed pumpkin
  • 1 cup sour cream
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
For sauce:
  • 3/4 cup apple cider
  • 1/2 cup granulated sugar
  • 1/4 cup pure maple syrup

Preheat oven to 350° F. Grease and flour a 12-cup bundt pan. (I am very fond of my silicone bundt pan, as I've never had a cake that didn't turn out perfectly in it.)

Combine the flour, cinnamon, baking soda, and salt in medium bowl. Beat the 2 cups of granulated sugar and butter in large mixer bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the pumpkin, sour cream, tablespoon of maple syrup, and vanilla extract; mix well. Gradually beat in the flour mixture. Pour the batter into the prepared bundt pan.

Bake the cake for 60-75 minutes or until a wooden pick inserted in the cake comes out clean. Cool the cake for 30 minutes in the pan on a wire rack. Invert onto a serving plate to cool completely. Drizzle with the sauce before serving. Serve with any additional sauce.

While the cake is baking, combine the apple cider, 1/2 cup of granulated sugar, and 1/4 cup of maple syrup in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer, stirring often, until a thick consistency is obtained. Cool and drizzle over the baked cake before serving.

  • Yields: 12-16 servings
  • Preparation Time: 90 minutes

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