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Maple Bundt Cake with Maple Cinnamon Glaze
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Prep Time:
15 minutes
Total Time:
1 hour 45 minutes
Decadent bundt cake with maple syrup in the batter and frosting, a perfect fall treat showcasing the versatility of this sweet ingredient.
Ingredients:
  • 3/4 cup unsalted butter, softened
  • 1/2 cup packed light or dark brown sugar
  • 2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup real maple syrup
  • 3/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 cup real maple syrup
Instructions:
  • Preheat the oven to 350°F and generously coat a 12-cup bundt cake pan with cooking spray.
  • In a large bowl, use an electric mixer to beat softened butter and brown sugar on medium speed for about 2 minutes until pale and creamy.
  • Combine flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together maple syrup, milk, eggs, and vanilla. Gradually add flour mixture to butter, mixing in 3 parts along with the egg mixture. Spread batter evenly in the pan using a spatula.
  • Bake for 35 to 40 minutes until edges are golden and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely for about 1 hour.
  • Whisk together Glaze ingredients in a small bowl until smooth. Adjust consistency with additional powdered sugar or maple syrup if needed. Drizzle glaze over cooled cake, allowing it to flow down the sides. Allow the glaze to set for at least 15 minutes before serving.

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