Pumpkin-Hazelnut Cake With Maple Glaze
PrintAdapted from a NY Times recipe by YOSSY AREFI
by Chef Jessica Ritter Champion, Co-owner Wild Pear Restaurant & Catering and Ritter’s Housemade Foods.
Pumpkin-Hazelnut Bundt Cake With Maple Brown-Butter Glaze
TIME: 1 1/2 hours, plus allow time for cooling.
Pumpkin-Hazelnut Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ¼ teaspoons kosher salt
2 teaspoons ground cinnamon
1 ½ teaspoons ground cardamom
¼ teaspoon ground allspice
2 cups light brown sugar, packed
½ cup unsalted butter, soft but cool
½ cup extra-virgin olive oil
2 large eggs, at room temperature
1 (15-ounce) can pumpkin purée
½ cup sour cream
1 cup lightly toasted & chopped hazelnuts
Glaze Ingredients
2 tablespoons unsalted butter
1 cup confectioners’ sugar (preferably organic)*, sifted
If you can find it, use organic confectioners’ sugar for the glaze. It’s made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent. It will give the glaze a richer taste and smoother texture than conventional confectioners’ sugar.
¼ cup maple syrup
Pinch of salt
½ cup lightly toasted & chopped hazelnuts
Directions:
- Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and 1 cup toasted hazelnuts, until well combined. - In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
- Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients and 1 cup of hazelnuts until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
- Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
- Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
- To make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in moments.
- Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners’ sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it’s too thin, add a bit more confectioners’ sugar. If it’s too thick, add a few drops of water.
- Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with the toasted hazelnuts. Let the glaze set for a few minutes before slicing.
