Maple Bundt Cake

I hope everyone had a very Merry Christmas!  I also hope Santa was good to all of you and brought all of my fellow bakers a Kitchenaid stand mixer!

After recently rediscovering my bundt cake pan, I was inspired to make a boondt (a cookie if you get the reference).  Why?  Because I have always found bundt cakes to be extremely dry.  I wanted to prove the typical bundt wrong and create one that is moist and delicious.  Since I trust Martha Stewart when it comes to these sorts of things, I used this recipe of hers and went from there.

  • Ingredients:
  • 2 cups AP flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, room temp.
  • 1/2 cup dark brown sugar
  • 2 whole eggs
  • 1/2 cup + 2 tablespoons pure maple syrup (Target’s own brand sells these in small containers so if you’re like me and don’t typically keep syrup in your house, it won’t go to waste)
  • 2 teaspoons pure vanilla extract
  • 1 cup + 1/8 light sour cream
  • Cool Whip or whipped cream (optional for topping)
  • Ground cinnamon (optional for topping)
  1. Preheat oven to 350 degrees F.  Spray a 10-inch bundt pan with baking spray (Pillsbury and Pam both make one that already has butter and flour, use one of those).
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Using a stand mixer, fixed with the paddle attachment, beat butter and sugar until fluffy (about 3-4 mins. at the “6” setting on a Kitchenaid).
  4. Add eggs, 1 at a time, beating well after each addition.  Beat in maple syrup and the vanilla extract.
  5. Add flour mixture in 3 additions, alternating with the sour cream, beating until just combined after each addition.  Scrape down your sides, as needed.
  6. Scrape batter into prepared pan and bake for 35-40 minutes (40 hit the nail on the head on my oven) or until a cake tester (or toothpick) comes out clean.
  7. Let cool in pan, on wire rack, for at least 15 minutes.  Invert cake onto wire rack to cool completely.
  8. Just before serving, place dollops of Cool Whip or whipped cream around the top of the cake.  Sprinkle ground cinnamon on top of the cream and serve!
Before the frosting, fresh out of the pan.

Before the cream, fresh out of the pan.

Ta-da!

Ta-da!

This came out so moist and so delicious!  This is truly the first bundt cake that I have ever enjoyed.  I think the sour cream is what really helps in keeping it fluffy.  Keep in mind, while in the pan, this cake feels very heavy.  Once it’s sliced, however, you really notice how light and fluffy it truly is.

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2 Responses to Maple Bundt Cake

  1. Booont cake! Booont? Buuunt? Boont?

    Opa!

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