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Maple Glazed Pumpkin Pound Cake

Recipe from Olives + Thyme


Pound Cake
1 c (120g) all purpose flour
2/3 c (80g) cake flour
2-3 tsp pumpkin spice blend
1 tsp baking powder
1/2 tsp salt
1 c (226g) unsalted butter, room temperature
1 1/4 c (250g) granulated sugar
3 large eggs, room temperature
1 tsp (5ml) vanilla extract
3/4 c (190g) pumpkin purée (not pumpkin pie filling)

Maple Caramel Glaze
4 tbsp (57g) unsalted butter
1/4 c (59ml) pure maple syrup
1/4 c (50g) maple sugar
1/4 c (59ml) heavy whipping cream
1 tsp (5ml) vanilla extract
3/4 c (90g) powdered sugar, sifted
½ tsp salt


1. Line 9×5 loaf pan (or 8.5 X 4.5) with parchment paper, leaving 1-2 in. overhang on the sides.
2 Preheat oven to 350F (177C). Move an oven rack to the lower 1/3 of the oven (right under the middle rack level).
3. Whisk together flours, pumpkin spice, baking powder and salt. Set aside.
4. In a stand mixer with paddle attachment, beat/cream butter on low for 1 minute. Increase to medium speed for 4-6 additional minutes, until butter is lighter and fluffier. Scrape down the sides of the bowl as needed.
5. Beat the butter with the sugar by slowly streaming in sugar. This whole step should take 1-2 minutes. Once all the sugar has been added, beat/cream the sugar and butter together for an additional minute. Sugar should be mostly dissolved into the butter at this point.
6. Slowly add eggs to the butter and sugar. Add one egg at a time, beating on low until it fully incorporates before adding the next.
7. Beat in the vanilla extract. Beat an additional minute on low speed. Scrape the sides and bottom of the bowl.
Switch to a large spatula, or spoon. The next steps will be done by hand.
8. Combine pumpkin and wet ingredients. Fold in dry ingredients to wet mixture slowly.
9. Gently scoop the batter into the prepared loaf pan. Using a small offset spatula or spoon, level and smooth the batter into the corners and across the pan.
10. Bake at 350F (177C) for 60-70 minutes ( in the lower 1/3 of the oven). Check the top. It should be golden, but not burned. There should also be a large crack in the center of the cake. This is where the steam escapes and is perfect!
Cool in pan for 20 minutes. Remove from pan and cool an additional 40 minutes (1 hr total). 

Glaze Instructions:
1. In a small sauce pan, combine the butter, maple syrup, sugar, cream, and salt.
2. Bring the ingredients to a boil over medium high heat. Stir frequently ensure the ingredients are melting evenly and are well combined.
3. Bring to a boil over medium high heat for 1 minute, stirring constantly. Remove from heat and cool for 1-2 minutes.
4. Pour the warm caramel sauce into a bowl with the powdered sugar. Add vanilla extract. Stir until well combined with no lumps of sugar. Taste and add a pinch more salt if desired.
5. Pour the caramel glaze over the cooled pumpkin pound cake. Allow 30 minutes for glaze to set.

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