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Jennifer Moorman
Dec 16

Maple Pound Cake


Maple Pound Cake

Warm maple flavors and a rich glaze makes this perfect for the cool weather. This buttery, moist, tender Maple Pound Cake highlights the maple. What's not to love about a cake that's like eating pancakes slathered in butter and drenched in maple syrup?


This is a great recipe for using that Bundt pan that's been sitting around waiting for you to notice it. Don't have a Bundt pan? No problem! You can bake this recipe in a traditional loaf pan too.


Ingredients

Cake

  • 2 cups (240g) unbleached cake flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1 teaspoon table salt

  • 12 tablespoons (170g) unsalted butter, at room temperature, at least 65°F

  • 2/3 cup (142g) light brown sugar, packed

  • 2 large eggs, at room temperature

  • 1/2 cup (156g) maple syrup

  • 1 cup (227g) sour cream, at room temperature

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon natural maple flavor, optional, for enhanced maple flavor

Glaze

  • 2 tablespoons (28g) butter, cold

  • 1/4 cup (78g) maple syrup

  • 1/4 cup (57g) water


Directions

  1. Preheat the oven to 350°F. Lightly grease a 9- or 10-cup Bundt pan.

  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt.

  3. In a separate bowl, beat together the butter and brown sugar until light and fluffy.

  4. Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions. Mix in the maple syrup.

  5. Add half the flour mixture, followed by the sour cream, vanilla, and maple flavor, and finally the remaining flour mixture. Mix until just combined, scraping the sides and bottom of the bowl between each addition.

  6. Scoop the batter into the prepared pan, and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.

  7. Allow the cake to cool for 10 minutes in the pan, then turn it out onto a serving plate.

  8. While the cake is cooling combine the glaze ingredients in a medium saucepan. Bring the glaze to a rapid boil, then reduce to a simmer and cook for about 5 to 8 minutes, until it thickens to a syrupy consistency. Remove the pan from the heat.

  9. Brush the hot glaze over the warm cake. Allow the cake to cool completely before serving.

  10. Store, unsliced, at room temperature for several days; freeze for longer storage.



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