Maple Glazed Pumpkin Coffee Cake
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1-1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup unsalted butter; softened
3/4 cup packed light brown sugar
2 large eggs
1 cup solid-pack canned pumpkin
1/3 cup maple syrup
1 teaspoon pure vanilla extract
For the glaze:
1 cup confectioners' sugar
2 tablespoons sour cream
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
Pre-heat oven to 350 degrees. Grease a 6 1/2-cup capacity ring mold. Sift together flour, baking soda, cinnamon, allspice and salt; set aside. Beat butter and brown sugar with an electric mixer until light. Add eggs, one at a time, mixing well after each addition. Stop mixer and add pumpkin, syrup and vanilla. Mix in on low speed. Add dry ingredients and fold in with a rubber spatula. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in pan 5 minutes then carefully loosen from sides of pan with a small knife Invert onto a wire rack placed over a sheet of waxed paper. Meanwhile, prepare glaze. Sift confectioners' sugar into a medium bowl. Add remaining ingredients and mix until smooth. Spoon over warm cake, letting glaze drip down sides. Cool completely.
Note:
Source: Chicago Tribune 10/28/93
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Disposable Bakeware, Paper Bundt Cake Pan
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