white chocolate ribbon pumpkin cake and maple glaz

Name: White Chocolate Ribbon Pumpkin Cake and Maple Glaz
Cook time: 1 h 30 min
Ingredients: ## FILLING; 3/4 cup(s) white chocolate chips; 8 ounce(s) cream cheese, softened; 3 tablespoon(s) sugar; 3/4 teaspoon(s) vanilla; ## CAKE; 3 cup(s) all-purpose flour; 1/4 teaspoon(s) salt; 2 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1 teaspoon(s) ground cinnamon; 1 cup(s) butter, softened; 2 cup(s) sugar; 1 1/2 teaspoon(s) vanilla; 4 - eggs; 1 - 16oz. can pumpkin; ## GLAZE; 1 cup(s) powder sugar, sifted; 1 tablespoon(s) maple syrup; 1/2 teaspoon(s) maple extract; 2-3 tablespoon(s) heavy cream (can also use milk); 1/8 teaspoon(s) salt

(1 RATING)

39 Pinches

Kristin Miller

Hampton, IA

Updated on Nov 16, 2011

We found this cake amazing! The white chocolate filling is hard to mix but if you use your mixer its not so bad. This cake is definitly worth the effort!

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prep time

cook time 1 Hr 30 Min

method ---

yield

Ingredients

FILLING
3/4 cup white chocolate chips
8 ounces cream cheese, softened
3 tablespoons sugar
3/4 teaspoon vanilla
CAKE
3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup butter, softened
2 cups sugar
1 1/2 teaspoons vanilla
4 - eggs
1 - 16oz. can pumpkin
GLAZE
1 cup powder sugar, sifted
1 tablespoon maple syrup
1/2 teaspoon maple extract
2-3 tablespoons heavy cream (can also use milk)
1/8 teaspoon salt

How To Make white chocolate ribbon pumpkin cake and maple glaz

Step 1

Preheat oven to 350. Grease and flour a large bundt pan. Prepare filling: place white chocolate chips in microwave safe bowl and microwave for 30 seconds, stir and repeat until chips are melted. Beat cream cheese, sugar and vanilla into melted chocolate.

Step 2

In a medium bowl, combing flour, salt, baking powder, baking soda and cinnamon.
Step 3

In a large bowl, beat butter and sugar until fluffy, add vanilla. Beat in eggs one at a time then continue to beat for 1 minute until mixture is light. Stir in pumpkin by hand or low speed (I do mine by hand). Stir in flour mixture.
Step 4

Pour about 1/3 of cake mixture into bundt pan. Pour the white chocolate filling over that making sure you keep the filling away from the sides of the pan, keep it the filling strictly in the center. Pour remaining batter over the filling. Bake for 55 minutes or until the cake pulls away from the sides of pan. Allow cake to cool 10 mintues before removing from the pan. Cool cake completely before glazing.
Step 5

To make the glaze: stire together powder sugar, maple syrup, maple extract and 2 tablespoons of cream and salt. Beat until smooth. If the glaze looks too thick add remaining tablespoon of cream. Drizzle over cooled cake. Store in refridgerator.
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