I think I’ve shared before, that I serve on the Coffee Team at my church. Once a month, I (and a teammate) set up coffee and goodies for people to enjoy between services. It’s provided me a great opportunity to make sweet treats for the blog and share them with others (and get them out of my house before I eat them all!)
For October, I decided to make a Sour Cream Pumpkin Bundt Cake I’d seen on a Nestle Website. I changed it up a bit, by topping it with a maple glaze, to which I added some orange color gel, and orange sprinkles. Not bad decorating for 2am huh! Maggie (my dog) got me out of bed because of a bad storm passing through. She’s a rescue and hates storms – so she scratches at my head to makes sure I’m up. No sleeping through them, at our house!! Anyway, I figured I was up anyway, why not ice a cake?!!
I thought it looked great and even better, it was delicious! Apparently I wasn’t alone in my thinking – it was gone in a flash!
Now, I’ve shared a pumpkin bundt cake before – Pumpkin Chocolate to be exact. (You know me and chocolate!) I’d wanted to try this recipe because of the sour cream. What’s not to love?! I was also attracted to the streusel – I like the swirl it made in the center of each slice.
The maple glaze was a quick mixture of confectioners sugar, milk and maple syrup. I added a little orange coloring gel and sprinkles, because, well it’s October ! I’m actually proud I remembered I had the orange sprinkles – I usually I find them in December. This is a cake to make right up to December. It would be nice to have on hand at Thanksgiving. I hope you’ll try it!