A moist and buttery bundt cake scented with pure maple syrup.
This time of year pumpkin reigns supreme. But seeing as I’m not the biggest fan of pumpkin, I look to other flavors to satisfy my comfy-cozy sweet tooth cravings. Flavors like caramel, brown butter, and maple.
Maple syrup is a staple I always make sure to have in my kitchen. We mostly pour it over our favorite buttermilk pancakes, but occasionally it finds its way into other things too, both sweet and savory. I stumbled across this recipe for a maple bundt cake and I just knew it would be awesome.
And it is!
This bundt cake is not only simple to prepare, but it doesn’t require any extra effort to make it a beautiful dessert. Just a little maple-sweetened whipped cream and a drizzle of more syrup on top right before serving and voila!— both stunning and delicious.
Perhaps one reason why I’ve fallen so much in love with this cake is that it filled my house with the smell of buttery pancakes and maple syrup while it was baking, and even tasted like pancakes too. Who can resist that? Not me! I gobbled up two slices in record time.
One last thing— make sure you use quality pure maple syrup, as it really makes a difference in the flavor of this cake. No skimping, and please no Mrs. Butterworth’s. It’s worth the few extra bucks to use the good stuff.
Maple Bundt Cake
Maple Bundt Cake:
- 1 cup unsalted butter , at room temperature (226 grams)
- ½ cup light or dark brown sugar (105 grams)
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cup pure maple syrup (156 grams)
- 1 cup sour cream (227 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
Maple Whipped Cream:
- ½ cup cold heavy whipping cream (125 ml)
- 2-3 tablespoons pure maple syrup , plus more for drizzling
To make the cake:
- Preheat oven to 350°F. Grease a 9-inch bundt pan with butter and dust with flour, or coat well with nonstick cooking spray.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and brown sugar on high speed until light and creamy, about 3-4 minutes, scraping the bowl down as needed.
- In a bowl combine the flour, baking powder, baking soda, and salt. In another bowl whisk together the maple syrup, sour cream, eggs and vanilla. Add the flour mixture to the stand mixer bowl in 3 additions, alternating with the maple syrup mixture and ending with the flour mixture. Mix only until just combined.
- Scoop the batter into the prepared bundt pan and spread it out evenly. Bake until golden brown and a toothpick inserted into the center comes out with a few moist crumbs, 35-40 minutes. Let cool 15 minutes in the pan before turning it out onto a wire rack to cool completely.
To make the whipped cream:
- In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand-held mixer, beat the whipping cream to soft peaks. Add 2 tablespoons of the maple syrup and again whip to soft peaks. Taste and add remaining tablespoon of syrup if desired.
- Top cooled bundt cake with whipped cream and drizzle with additional maple syrup right before serving.