Pumpkin Bundt Cake with Maple Brown-Butter Glaze

1. Preheat Oven and Prepare Pan

Preheat your oven to 350 degrees Fahrenheit. Grease a 12-cup Bundt pan with butter and dust it with flour to prevent sticking.

2. Whisk Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground cardamom, ground allspice, and ground black pepper.

3. Cream Sugar and Fats

Cream together the light brown sugar, unsalted butter, and extra-virgin olive oil in a stand mixer fitted with a paddle attachment on medium-high speed for about 3 minutes until light and fluffy.

4. Add Eggs, Pumpkin, and Sour Cream

Introduce the eggs one at a time, allowing each to mix for 20 seconds, then blend in the pumpkin purée and sour cream until just combined.

5. Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet mix using a rubber spatula. Pour the batter into the prepared pan and tap it gently to release any air bubbles.

6. Bake the Cake

Bake in the preheated oven for 55 to 65 minutes, or until a tester inserted into the center comes out clean. Cool in the pan on a wire rack for 20 minutes, then invert onto the rack to cool completely.

7. Prepare Maple Brown-Butter Glaze

Melt additional unsalted butter in a saucepan over medium heat until it turns a deep golden brown. Whisk in sifted confectioners’ sugar, maple syrup, and a pinch of salt until smooth.

8. Glaze and Garnish the Cake

Pour the glaze over the cooled cake and sprinkle with lightly toasted pepitas if desired. Let the glaze set before slicing.