Maple Bundt Cake
This maple bundt cake is made with pure maple syrup and is topped with a sweet maple glaze. The interior of the cake is both soft, while also being sturdy. This is the perfect cake to serve at your next birthday party!
Equipment
- Bundt Pan (10-Cup)
- Electric Stand Mixer
Ingredients:
Maple Bundt Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (2 sticks), room temperature
- ½ cup sugar
- ½ cup brown sugar
- 3 large eggs, room temperature
- ½ cup yogurt (plain or vanilla), room temperature
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¾ cup milk, room temperature
Maple Glaze
- 1 cup powdered sugar
- 3 tablespoons pure maple syrup
- ½ teaspoon maple extract
- 1 tablespoon milk
Instructions:
- Preheat the oven to 350 degrees and thoroughly grease a 10-cup bundt pan with non-stick spray. Set aside.
Maple Bundt Cake
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, sugar, and brown sugar on high speed until light and creamy (2-3 minutes). Scrape down the sides of the bowl as needed. Then reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Then add in the yogurt, maple syrup, and vanilla extract.
- Reduce the mixer speed to low and alternately add the flour mixture and milk, starting and ending with the flour (flour, milk, flour) and mixing just until combined. Remove the bowl from the stand mixer and fold in any loose ingredients with a silicone spatula.
- Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before removing it and letting it cool completely on a wire rack.
Maple Glaze
- In a small bowl, whisk together the powdered sugar, maple syrup, and maple extract. Then mix in the milk until combined. If the glaze is too thick, add an extra ½ tablespoon of milk, if it's too thin add an extra ½ tablespoon of powdered sugar.
- Pour the glaze over the cooled bundt cake and allow it to set for 10-15 minutes before serving. Keep any leftover cake slices in an airtight container or individually wrapped in plastic wrap (see note below) in the refrigerator for up to 5 days.
Notes:
Cake Pan: This recipe calls for a 10-cup bundt pan. Be sure to thoroughly grease the pan with non-stick spray.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. For this recipe, you’ll want the butter, eggs, yogurt, and milk to be at room temperature before baking.
Glaze: Make sure the cake has cooled completely before pouring on the glaze. If not, the glaze will melt off.
Leftover Cake: Wrap each individual cake slice in plastic wrap before placing it into the refrigerator. This method will help the cake not to dry out too quickly. You can keep the cake in the refrigerator for up to 5 days.
Nutrition
Serving: 1sliceCalories: 314kcalCarbohydrates: 50gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 35mgSodium: 188mgPotassium: 71mgFiber: 1gSugar: 29gVitamin A: 357IUCalcium: 58mgIron: 1mg
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