Maple Pound Cake With a Maple Glaze
Warm maple flavors and a rich glaze makes this moist, tender cake perfect for the cool autumn weather.
Prep time: 25 minutes | Baking time: 40 minutes | Cooling time: 10 minutes | Total time: 1 hour 15 minutes | Yields: 1 Bundt cake
ingredients
Cake
2 cups cake flour*
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter, room temperature
2 large eggs, room temperature
½ cup real maple syrup
1 cup sour cream (or plain yogurt), room temperature
1 teaspoon vanilla extract
¼ teaspoon maple flavor
* Substitute with all-purpose flour. For every 1 cup of all-purpose flour, remove 2 tablespoons of flour, and replace with 2 tablespoons of cornstarch.
Glaze
2 tablespoon unsalted butter
½ cup maple syrup
directions
Preheat oven to 350°F. Grease a Bundt pan.
For the cake: In a medium bowl, combine the flour, baking powder, baking soda and salt.
In the bowl of a stand mixer, beat together butter and brown sugar until light and fluffy.
Add the eggs one at a time, making sure each egg is incorporated before adding the next, about 30 seconds. Scrape down the sides of bowl, and add maple syrup. Beat for 30 seconds.
Add half the flour mixture, and mix on low. Add sour cream, vanilla, maple flavor and finally the remaining flour mixture. Mix until just combined. Scrape the sides and bottom of the bowl to ensure all ingredients are mixed well.
Scoop the batter evenly in the greased Bundt pan. Bake for 40–45 minutes until a toothpick inserted in the center comes out clean.
Remove cake from oven and let cool in pan for 10 minutes. Then invert onto serving plate and prepare the glaze.
For the glaze: In a small saucepan, bring the ingredients to a boil over medium heat. Reduce to a simmer, and cook for about 5–8 minutes, until thickened. Remove from heat, and brush hot glaze over warm cake.