Pumpkin Spice Cake with Brown Sugar Glaze

All you need:

For the cake

• 5 large eggs
• 1 cup oil
• 2 tsp vanilla
• 1 cup sour cream (for moisture)
• 2 cups sugar (granulated)
• 1/4 cup light brown sugar
• 1 small can of pumpkin (15 oz)
• 2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder

For the glaze

• 1/2 cup firmly packed light brown sugar
• 3 tablespoons water
• 2 tablespoons unsalted butter
• 1 tablespoon dark corn syrup (I used amber agave nectar)
• 1 3/4 cups confectioner sugar

Garnish (optional)

• Chopped pecans

For the cake

1. Cream oil, eggs, sugars, sour cream until fluffy. Add dry blended ingredients and pumpkin. Mix well. Bake in greased Bundt pan for 50 min-1 hr at 350 degrees. 

For the glaze

1. In small saucepan, bring brown sugar, water, butter, and corn syrup to a boil over medium-high heat. Reduce heat to medium-low; cook for 1 minute. Remove from heat. Add confectioners sugar; whisk for 1 minute. Let cool for 6 minutes before drizzling over cooled cake. Garnish with Pecans as desired.

Enjoy!


Recipe slightly modified and adapted from Mom Loves baking