PUMPKIN CAKE WITH APPLE CIDER GLAZE RECIPES

Steps:

• 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 black pepper 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 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.
• 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 mere 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 pepitas if desired. Let the glaze set for a few minutes before slicing.

Steps:

• Place a rack in middle of oven; preheat to 325°. Lightly butter an 8½x4½" or 9x5" loaf pan. Line with parchment paper, leaving overhang on both long sides. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
• Melt 8 Tbsp. butter in same saucepan (no need to clean) over low heat. Let cool slightly.
• Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine.
• Vigorously whisk eggs and ¾ cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan.
• Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin.
• Scrape into pan and set on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60–80 minutes. Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 Tbsp. reserved reduced cider over; let cool 10 minutes.
• Meanwhile, mix a big pinch of salt, remaining ¼ cup (50 g) sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 Tbsp. butter in reserved saucepan and mix into remaining 1 Tbsp. reduced cider.
• Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing. Do ahead: Cake can be made 4 days ahead. Store tightly wrapped at room temperature.