Pumpkin Beer Bundt Cake With Maple Glaze

As I mentioned in the my last post I love pumpkin recipes. It wasn't my plan to post two in a row as my first two recipes on the site, but this cake is perfect on the chilly fall nights we've been having here in Oregon. The original recipe was for bread but I modified it slightly and also increased the measurements to make it in a bundt pan.  If you can't find pumpkin beer an amber ale should work well as a substitute.  The addition of a quick maple glaze pairs well with the moist and well spiced cake.

Pumpkin Beer Bundt Cake with Maple Glaze
Adapted from Slate Browbeat Blog

For Cake:
2 cups all-purpose flour
1/2 cup plus 2 tablespoons white wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons pumpkin pie spice
1/4 cup butter, melted
1 1/2 cups pumpkin puree
1 1/2 cups brown sugar
3 large eggs
12 ounces pumpkin ale

For Maple Glaze:
1 1/2 cups powdered sugar
1/2 tsp maple extract
2-3 tablespoons milk

Preheat oven to 350°F. Grease and lightly flour a bundt pan. In a large bowl stir together flours, baking powder, baking soda, salt and pumpkin pie spice.
In a separate bowl whisk together melted butter, pumpkin, brown sugar, eggs and pumpkin ale. Stir the pumpkin mixture into the dry ingredients until combined. Pour batter into the prepared bundt pan.
Bake for approximately 55-65 minutes until golden brown and a toothpick inserted into center comes out clean. Let cool for 10 minutes in the pan then invert onto a wire rack and cool completely.
Once cake is cooled make the glaze by mixing together powdered sugar and maple extract. Whisk in the milk 1 tablespoon at a time until glaze is thick but pourable. Using a spoon drizzle glaze evenly around the cake.