WHITE CHOCOLATE RIBBON PUMPKIN CAKE AND MAPLE GLAZ

White Chocolate Ribbon Pumpkin Cake and Maple Glaz image

Provided by Kristin Miller

Categories Cakes

Time 1h30m

Number Of Ingredients 22

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

Steps:

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