Kabocha-Maple Sour Cream Bundt Cake With Maple-Vanilla Glaze

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Jess Thomson
Nutrition per serving    (USDA % daily values)


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Ingredients for 16 servings

1 cup For the cake- unsalted butter,at room temperature plus more for pan

11/2 c all-purpose flour plus more for pan

1 c whole wheat pastry flour

2 Tsp baking powder

1 Tsp baking soda

1/4 Tsp salt

1 c Sugar

2 x large eggs

1 c Sour Cream

1/4 c maple syrup

2 Tsp vanilla

11/2 c mashed kabocha squash

3/4 c For the glaze- confectioners’ sugar

1 Tbsp Maple Syrup

1 Tsp Vanilla

2 Tsp Water plus more, if necessary

2 Tbsp chopped toasted nuts

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