Pumpkin Bundt with Maple Cream Cheese and Tequila Reposado Syrup
Keeping Up with my Promises
(Update: I updated the ingredients amounts to include weight equivalents.)
When I asked about two weeks ago through my Instagram stories what recipe should I make next, I was so happy you guys voted for a pumpkin Bundt. I really was in the mood for something warm and sweet and this is truly one of the softest pumpkin cakes I have ever made. It’s super soft, moist, full of warm spices such as cinnamon and ginger filled with sweet maple cream cheese and then soaked in tequila syrup. It’s really, really good! Especially that cream cheese bite.
Now, I’m not crazy about pumpkin. Besides the recipe for my Pumpkin Pie, there are no other recipes that call for it in the blog. What can I say? I think we haven’t hit it off. But this Bundt will change things for us. I think this is the beginning of a beautiful crush.
This is a short one because I have to run to work on some Thanksgiving recipes. Speaking of which, this cake would be perfect for dessert that day or breakfast the morning after. No matter how, it would be a lovely addition to your holiday table.
Check my guide on how to prevent Bundt cakes getting stuck on the pan for a successful baking project.
Recipe Notes
Technically you can whisk the dry ingredients while the eggs and sugar are mixing but since they will be mixing for such a short time, I prefer to have everything ready before mixing the wet ingredients so I don't end over mixing or having to stop the mixer.
It’s super important that the eggs are at room temperature. A quick way to bring their temperature down is to submerge them in a small bowl with hot tap water for about 5 minutes.
The tequila syrup is a fun spin on this traditional pumpkin Bundt. You may use Bourbon or dark rum for a change or just use water for a no booze cake.
Pumpkin Bundt with Maple Cream Cheese and Tequila Reposado Syrup
Ingredients
Pumpkin Bundt with Maple Cream Cheese filling
◯ Cream cheese, softened – 2 box (26 oz or 452g)
◯ Powdered sugar – 2 TBSP, 16g
◯ Maple syrup – 2 TBSP
◯ Unbleached all-purpose flour – 2¾ cups, 420g
◯ Baking Powder – 2½ Tsp, 10g
◯ Ground cinnamon – 2 Tsp, 3g
◯ Ground ginger – 1 Tsp, 2g
◯ Ground cardamom (optional) - ½ Tsp
◯ Fine sea salt – ¾ Tsp, 6g
◯ Dark brown sugar – 1 cup, 173g
◯ Natural granulated sugar (or regular white sugar) – 1 cup, 212g
◯ Large eggs, at room temperature – 4
◯ Pumpkin purée – 15 oz, 425g
◯ Vanilla extract – 1 Tsp
◯ Vegetable oil – 1 cup, 211g
Tequila Syrup
◯ Raw sugar – ⅓ cup, 70g
◯ Water – 2 TBSP, 29g (if not using any liquor use a ⅓ cup (113g) of water)
◯ Tequila reposado (you may use bourbon or dark rum as well) – ⅓ cup, 113g
Details
Yield:
large Bundt cake
Total time:
1 hour
Active time:
15 minutes
Equipment:
stand mixer or electric hand mixer, large Bundt cake pan
Steps
To make the pumpkin Bundt cake:
Preheat oven to 350°. Spray throughly with baking spray a large Bundt pan. Follow my tips on how to prevent your Bundt cake from getting stuck in the pan.
In a small bowl mix the 12 ounces of cream cheese with the 2 tablespoons of confectioner’s sugar and the 1½ tablespoon of maple syrup.
In another medium bowl whisk with a hand whisk the 2¾ cup flour, the 2 teaspoons of baking powder, the 2 teaspoon of cinnamon, the 1 teaspoon of ginger, the ½ teaspoon of cardamom if using and the ¾ teaspoon of salt.
In the bowl of a stand mixer, or in a medium bowl to mix with a hand electric mixer, whisk the 1 cup of brown sugar, the 1 cup of granulated sugar and the 5 eggs in medium high speed (#8 on the Kitchen Aid) for 5 minutes. Decrease speed to low (#2 in the Kitchen Aid) and add the can of pumpkin and the teaspoon of vanilla. Add the 1 cup of oil in a slow drizzle. Decrease the speed to the lowest (#1 in the Kitchen Aid) and start incorporating the flour mixture (highly recommended to place the plastic cover on the bowl and add the flour through the lid opening) in about ½ cup increments. Stop as soon as the last flour addition is incorporated and mix by hand with a wooden spoon or spatula any remaining flour streaks, if any.
Transfer about ⅔ cup of the batter to the prepared Bundt pan. Press the batter through the center like creating a canal. Spoon the cream cheese mixture inside that space and very gently press it down. Fill pan with the remaining batter. Place in the oven and bake for 50 to 55 minutes, until a long toothpick comes out clean from batter after inserting it through the center. Retire from oven and wait about 5 minutes before turning the cake into a cooling rack or flat plate. If planning on sprinkling powdered sugar on top, you can pour the syrup while the cake is still on the pan (as I did in the video) so the surface remains dry.
To make the soaking boozy syrup:
While the cake is resting, heat the ⅓ cup of sugar and the 2 tablespoons of water in a small saucepan over medium high heat. Let it gently simmer until the sugar has dissolved completely. Do not stir. Retire form heat and add the ⅓ cup of tequila, bourbon or dark rum. Stir and using a pastry brush start brushing the surface of the cake. Let the cake rest for at least one hour before cutting. This cake will keep getting better and better the next days of baking, so it’s perfect to make ahead.
