Pumpkin Spice Cake with Maple Frosting and Apple Cider Caramel is a perfect fall treat. Elegant enough for guests yet simple to prepare, it satisfies every cake craving.
Autumn has arrived, and with it the comforting flavors of pumpkin, warm spices, and apple cider. This cake captures all of that in one luscious dessert: a super-moist pumpkin spice bundt topped with a silky maple frosting and drizzled with tangy apple cider caramel.
The pumpkin-scented batter is infused with cinnamon, nutmeg, ginger, and cloves, then balanced with buttermilk so the crumb stays tender and moist. The maple frosting is smooth and glossy, bringing a cozy, woodsy sweetness, while the apple cider caramel adds a bright, caramelized note that complements the pumpkin beautifully.
This cake disappears quickly—at our house it was gone in less than a day. A bonus: the apple cider caramel recipe yields extra, so you can drizzle it on oatmeal, ice cream, coffee, or keep it on hand for another cake.
Serve the cake warm or at room temperature. Pour the warm maple frosting over the cooled cake so it sets slightly, then finish with a generous drizzle of apple cider caramel. Leftovers (if any) keep well at room temperature for up to three days when covered.
Connect with Foodie with Family
facebook | pinterest | instagram | twitter
Pumpkin Cake with Maple Frosting and Apple Cider Caramel
Rebecca Lindamood
Ingredients
For the Cake:
- 1/2 cup butter, softened to room temperature
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 cup canned pumpkin or homemade pureed pumpkin (not pumpkin pie mix)
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup buttermilk, room temperature
For the Maple Frosting:
- Note: If maple sugar is not available, substitute dark brown sugar for a brown sugar frosting.
- 1/2 cup maple sugar
- 1/4 cup butter
- 3 tablespoons milk, preferably whole
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
For the Apple Cider Caramel:
- 1/2 cup boiled cider syrup
- 1 cup brown sugar
- 1/2 cup heavy cream
- 4 tablespoons butter, cut into four pats
Instructions
To Make the Cake:
- Preheat the oven to 350°F. Grease and flour a bundt pan, tapping out excess flour.
- In a stand mixer fitted with the paddle (or with an electric mixer), cream the butter and brown sugar until light and fluffy. Scrape the bowl, then add the eggs one at a time, blending and scraping after each addition. Mix in the pumpkin and vanilla; the mixture may look curdled—keep going.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Add about one-third of the flour mixture to the butter mixture and blend. Add half the buttermilk and blend fully. Repeat with another third of the flour, then the remaining buttermilk, and finish with the final third of flour until just combined.
- Spoon the batter into the prepared bundt pan and smooth the top. Bake 30–40 minutes, or until a toothpick inserted into the thickest part comes out clean and the cake springs back when pressed lightly.
- Let the cake rest in the pan on a cooling rack for 5 minutes, then invert onto the rack to cool completely. While it cools, prepare the caramel.
To Make the Apple Cider Caramel:
- Combine boiled cider syrup and brown sugar in a saucepan over medium heat and bring to a boil. Boil 3 minutes. Whisk in the heavy cream and return to a boil for 2 minutes, then reduce heat to low. Add the butter one pat at a time, whisking until each piece is fully incorporated. Pour the hot caramel into a clean jar and let cool completely before using. Reserve any extra for other uses.
To Make the Maple Frosting and Assemble:
- Combine the maple sugar, butter, and milk in a small saucepan and bring to a boil, whisking constantly. Boil for 1 minute while whisking, then remove from heat and stir in the vanilla. Be careful, it may foam.
- Gradually whisk in the powdered sugar until the frosting is smooth and slightly thickened, about 3–5 minutes as it cools slightly.
- Place the cooled cake on a serving platter and pour the warm maple frosting over it. Let the frosting set for 5 minutes, then drizzle with the apple cider caramel.
- Store leftovers, well covered, at room temperature for up to 3 days.
Nutritional information is an estimate. Calculate values using the exact ingredients you use if needed.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so your creations can be seen.
This post was originally published September 18th, 2012.