Maple Bundt Cake

This maple bundt cake is moist and buttery with a delicious maple flavor and sweet maple glaze. Perfect for fall and winter, you'll love the cozy maple flavor.

Prep Time30

Cook Time50

Course: Dessert

Cuisine: American, Canadian

Keyword: Maple Bundt Cake

Servings: slices

Author: Fiona Dowling

Equipment

12-cavity muffin pan

Ingredients

Maple Bundt Cake

3 cups all-purpose flour (375 grams)
1 teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3/4 cup unsalted butter (168 grams)
1 cup light brown sugar (210 grams)
¼ cup granulated sugar (50 grams)
¼ cup vegetable oil (60 ml)
3 large eggs
1 tablespoon vanilla extract
1 teaspoon maple extract optional
3/4 cup maple syrup (180 ml)
½ cup sour cream (120 ml)
½ cup milk (120 ml) 2% or whole

Maple Icing

¼ cup unsalted butter (45 grams)
6 tablespoons maple syrup (90 ml)
1½-2 cups powdered sugar (168-210 grams)
½ teaspoon salt

Instructions

Maple Bundt Cake

Preheat the oven to 350℉ (180℃).
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. Set aside.
In a separate large bowl, cream together the butter, brown sugar and granulated sugar until fluffy. Turn off the mixer and scrape down the bottom and sides of the pan a few times.
Beat the oil, vanilla, maple extract, and maple syrup into the butter mixture.
Mix the eggs into the butter mixture 1 at a time. Turn off the mixer and scrape down the sides of the bowl after each addition.
Mix the flour and wet ingredients into the butter mixture, alternating between additions. First, mix in ⅓ of the flour mixture. Then whisk in the sour cream (I do this by hand). Mix in the next ⅓ of the flour mixture. Then whisk in the milk. Lastly, beat in the last ⅓ of the flour mixture. Be careful not to over mix.
Grease the bundt pan by spraying with non-stick baking spray or brushing with pan release. Spoon the batter into the prepared pan and bake. The cake will take about 50-60 minutes. When finished, it should be starting to pull away from the sides of the pan and an inserted toothpick should come out clean or with a few moist crumbs - but no gooey cake batter.

Maple Icing

Add the butter and maple syrup to a saucepan over low-medium heat. Melt together.
Remove from the heat and whisk in 1½ cups powdered sugar along with the salt. The icing should be thin enough to drizzle but opaque in color.
Ensure that the cake is on the plate that you plan to serve it on. Moving quickly, pour/drizzle the icing over the top of the cake. The icing will harden quickly, so be sure to move quickly. Optionally, top with pecans.

Notes

Maple Syrup: This recipe requires using real maple syrup - do not use maple flavored syrup.
Room Temperature Ingredients: The butter, eggs, sour cream and milk all must be at room temperature before getting started.
Flour: Measure the flour carefully - too much flour will cause the cake to be dry and flavorless. Whisk the flour first, then spoon into dry measuring cups and level the top. Do not scoop the flour from the bag/container as it will be too packed down and you'll end up with too much flour. Use a scale for the most accurate results. 1 cup of flour weights 4.25 ounces, or 125 grams.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. If the cake has been in the fridge, I recommend letting it sit at room temperature for about 30 minutes before enjoying.
Nutrition: Details are an estimate only, based on 1 slice, assuming that the cake is sliced into 12 uniform pieces and all the icing is used.

Nutrition