Oral Allergy Syndrome Friendly Pumpkin Spice Bundt Cake
Total time1 hr 45 min
Prep time20 min
Cook time55 min
4.8(6)
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Learn more āIngredients
12 servings
For the cake
- 2 Ā½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- Ā½ tsp baking soda
- 1 tsp ground ceylon cinnamon
- 1 tsp ground ginger
- Ā½ tsp ground cardamom
- Ā½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 Ā½ cups granulated sugar
- Ā½ cup packed light brown sugar
- 4 large eggs
- 1 can (15 oz) pure pumpkin puree
- Ā½ cup whole milk
- ā cup neutral oil (such as sunflower or canola oil)
- 1 tsp pure vanilla extract
For the maple glaze
- 1 cup powdered sugar, sifted
- 3 tbsp pure maple syrup
- 1ā2 tbsp whole milk
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Generously grease a 12-cup Bundt pan with softened butter or nonstick spray, then dust with flour, tapping out any excess.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, Ceylon cinnamon, ginger, cardamom, and salt until evenly combined. Set aside.
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