pumpkin bundt cake

toast the nuts in a

dry pan, then brown the butter

in the same hot pan


cake: 1 stick melted butter, 2 c brown sugar, 1/2 c olive oil, 2 eggs, 1/2 c sour cream, 1 can pumpkin 3 c flour, 1 t soda, 2 t powder, 1 1/4 t kosher salt, 2 t cinnamon, 2 t cardamom, 1/2 t allspice, 1/4 t pepper; glaze: 2 T brown butter, 1/4 c maple syrup, 1 c powdered sugar, pinch salt; topping: toasted nuts

cake: cream butter & sugar; beat in rest; bake in buttered pan, 350 F, 65 minutes or until knife comes out clean; cool & turn out; glaze: mix, adding hot water to thin as needed; glaze & sprinkle with nuts

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