Maple Bundt Recipes

MAPLE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch Bundt pan. Dust with flour, and tap out excess. Whisk together flour, baking powder, baking soda, and salt.
• Beat butter and sugar with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add eggs, 1 at time, beating well after each addition. Beat in 1/2 cup maple syrup and the vanilla. Add flour mixture in 3 additions, alternating with the sour cream, beating until just combined after each addition. Scrape batter into prepared pan.
• Bake until golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack for 15 minutes. Invert onto rack to cool completely.
• Just before serving, beat cream with a mixer or a whisk until soft peaks form. Add 2 tablespoons maple syrup, and beat until soft peaks return. Spoon whipped cream over cake, and drizzle with maple syrup. Serve immediately.

MAPLE BUNDT CAKE WITH MAPLE CINNAMON GLAZE

Steps:

• Heat oven to 350°F. Spray 12-cup bundt cake pan with cooking spray.
• In large bowl, beat softened butter and brown sugar with electric mixer on medium speed about 2 minutes or until pale and creamy.
• In medium bowl, mix flour, baking powder and salt. In separate bowl, beat maple syrup, milk, eggs and vanilla with whisk. Add flour mixture to butter mixture in 3 additions, alternating with egg mixture. Pour batter into pan, spreading evenly with spatula.
• Bake 35 to 40 minutes or until edges are golden and toothpick inserted in center comes out clean. Cool 15 minutes in pan; transfer to cooling rack to cool completely, about 1 hour.
• In small bowl, beat Glaze ingredients with whisk until smooth. Add more powdered sugar or maple syrup if necessary for desired consistency. Spoon glaze over cooled cake, letting it drip down sides. Let glaze set at least 15 minutes before serving.

PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE

Steps:

• Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
• Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
• Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
• Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
• Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
• Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
• Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.

MAPLE BUNDT CAKE

Steps:

• 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.
• 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.

BANANA-MAPLE-BACON BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Whisk cake mix and pudding mix together in a large bowl. Make a well in the center; add eggs to the well. Then add water, vegetable oil, and mashed banana; beat with an electric mixer on low speed until blended. Scrape down the sides of the bowl and beat on low for 4 minutes. Let batter rest for 5 minutes, then pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out mostly clean, 50 to 55 minutes. Remove from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
• While the cake is cooling, cook bacon in a skillet and over medium-high heat, until evenly browned and just about crispy, 5 to 7 minutes. Remove to a paper towel-lined plate.
• Mix confectioners' sugar, 3 tablespoons milk, maple syrup, and maple extract for glaze in a small bowl until thoroughly combined. If glaze is too thick, add a bit more milk.
• Drizzle glaze over the cooled cake, then sprinkle with bacon.