Maple Bundt Cake
This maple pound cake is a rich, pound-style bundt cake built on a creaming method base with sour cream for a tender, close crumb. Finished with a simple maple glaze, it delivers pure maple flavor in every slice and stays moist for days.
Servings: 24 people
Ingredients
Maple Cake
- 1 ½ cups butter — cool but pliable
- 2 ¼ cups sugar
- 6 eggs
- 1 cup maple syrup — Grade B
- 4 cups all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ¾ teaspoon cinnamon
- 1 cup sour cream — full fat for the best flavor and texture
- 2 teaspoons vanilla extract
Maple Glaze
- ½ cup confectioners' sugar
- 1 tablespoon maple syrup — or more to taste
- ⅛ teaspoon kosher salt
- 1 tablespoon whole milk — or more to desired consistency
Instructions
- Preheat oven to 325°F convection or 350°F conventional. Spray a 12-cup Bundt pan with cooking spray, flour every surface including the tube, tap out the excess, and set aside.
- Whisk together flour, salt, cinnamon, and baking soda in a bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until a thick paste forms. Add eggs one at a time, scraping down the bowl after every two, then beat in vanilla and maple syrup. The batter may look curdled at this point.
- Reduce the mixer to low and alternately add the flour mixture and sour cream in additions, not waiting for full incorporation between each. Stop to add the final sour cream with a rubber spatula.
- Finish folding the batter by hand until smooth and silky with no streaks of flour.
- Pour batter into the prepared pan and smooth the top. Run a skewer through the batter in a circular motion to release any trapped air pockets.
- Bake until a cake tester comes out with a few clinging crumbs, 60 to 85 minutes — start checking at. Do not overbake.
- Cool the cake completely in the pan before loosening the edges with a paring knife and turning it out onto a plate or cake stand.
- For the glaze, whisk confectioners' sugar, maple syrup, salt, and milk in a small bowl until smooth. Adjust milk for consistency, then pour over the cooled cake.
Video
Notes
Yield: One 12-cup Bundt pan
Doneness Cue: A cake tester inserted into the thickest part should come out with a few clinging crumbs, not wet batter. Begin checking at 60 minutes.
Storage: Store the cake tightly wrapped at room temperature for up to four days. If already glazed, leave it uncovered for 15 minutes before wrapping so the glaze can set.
Make Ahead: Bake and cool the cake completely, wrap tightly in plastic, and hold at room temperature for up to one day before glazing and serving.
Doneness Cue: A cake tester inserted into the thickest part should come out with a few clinging crumbs, not wet batter. Begin checking at 60 minutes.
Storage: Store the cake tightly wrapped at room temperature for up to four days. If already glazed, leave it uncovered for 15 minutes before wrapping so the glaze can set.
Make Ahead: Bake and cool the cake completely, wrap tightly in plastic, and hold at room temperature for up to one day before glazing and serving.
Nutrition
Calories: 334kcal | Carbohydrates: 47g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 232mg | Potassium: 87mg | Fiber: 1g | Sugar: 30g | Vitamin A: 475IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg