40 is the new 30
Spanx are the new girdle
Kate is the new Diana
Is Kris Jenner the new June Cleaver ?
GMO activists are the new hippies
Justin Bieber is the new Elvis
Is that Carl’s Jr girl the new Marilyn Monroe ?
I’ve been 40 for 2 years now and it’s not the new 30 … it’s better. Kate is cute but I love Diana. Kris Jenner, not so much, June had style and class.
I’ve baked 2 of these cakes in a week, so I will gladly keep the Spanx and to that add ….
Pumpkin is the new chocolate and red is the new brown … red walnuts that is.
Everything tastes better in a Bundt pan and this tasty treat is no exception. The texture is so creamy and light, but loaded with sweet- pumpkin-spice-goodness. A little maple cream cheese frosting never hurt anyone and I needed it to make the walnuts stick to the top like little ruby gemstones. The organic red walnuts are from Melissa’s produce and are available at Bristol Farms, I bought them because I fell in love with the color, but the flavor is extraordinary. They are a must try for the season!
- 2 cups organic all-purpose unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 Tablespoon pumpkin pie spice
- 2 sticks of organic unsalted butter, room temperature
- ½ cup organic granulated sugar
- 1¼ cup light brown organic sugar, lightly packed
- 4 extra-large organic eggs, at room temperature
- 1 -15 ounce can of organic pumpkin purée, not pie filling
- 1 teaspoon pure vanilla extract
- ½ – 8 ounce package of light cream cheese (4 ounces), room temperature
- ¼ stick of organic unsalted butter, room temperature
- 1 Tablespoon of pure maple syrup
- 1 cup of powdered sugar
- splash of vanilla
- pinch of sea salt
- ¼ cup of organic toasted red walnuts
- Preheat your oven to 350 degrees and adjust your rack to the center.
- In a small bowl combine the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In the bowl of a standing mixer cream the butter and sugars on medium speed for 3- 4 minutes or until pale and fluffy. Reduce the speed and add in eggs 1 by 1 until completely combined.
- Turn off the mixer, scrape down the sides, and add vanilla extract.
- On low speed add in the dry ingredients and mix for an additional 2 minutes.
- Pour into lightly buttered nonstick Bundt pan and place into the preheated oven for 35-40 minutes or until a toothpick comes out clean when inserted into the middle.
- Cream together the cream cheese and butter, once smooth add the maple syrup
- Turn down your mixer and add the powdered sugar a little at a time until smooth.
- Finish with a splash of vanilla and a pinch of salt.
- Drizzle frosting over the top of the cooled cake and sprinkle with walnuts.
4 Comments
And you are the same old tease! Signed, a new hippie.
Can’t wait to try it! Gorgeous images — as always!
Sure wish the printable recipe included an image. The image always inspires me to make the recipe.
Beautiful photographs! The cake looks delicious.
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[...] was amazing. A few of my favorites were desserts – Dorothy’s Mini Pumpkin Maple Tarts and Louise’s Pumpkin Spice Bundt Cake with Maple Cream Cheese Frosting and Red [...]