Bourbon Maple Spiced Bundt Cake with Honey Maple Glaze
A super moist, super delicious showstopper cake. Pairs perfectly with a cup of coffee at breakfast, or an end-of-day dessert with a scoop of ice cream. Great to share, but also great to eat alone over the span of a few days, keeping a knife in the same container you are storing it.
¾ cup (1.5 sticks) unsalted butter, softened. (If you don’t have unsalted butter, use salted and omit the ½ tsp salt. I do this very often)
½ cup packed light or dark brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ tsp nutmeg
1 tsp cinnamon
½ tsp salt
½ cup Maple Craft Bourbon Maple Syrup
¾ cup milk
2 eggs
1 tsp vanilla
Glaze
1 cup powdered sugar
¼ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ cup Maple Craft Honey Maple Syrup
Preheat oven to 350. Coat bundt pan with cooking spray or butter. To ensure the cake does not stick, I also add flour and lightly coat over the cooking spray. Knock upside down to release any extra flour.
In a large bowl, beat butter and brown sugar with an electric mixer on medium-high speed until mixture is pale and creamy, scraping the sides intermittently.
In a medium bowl, combine flour, baking powder, spices, and salt.
In a second medium bowl, whisk maple syrup, milk, eggs and vanilla extract.
Add flour mixture to butter mixture in 3 additions, alternating with egg mixture. Once fully mixed, pour batter into bundt pan, spreading evenly with spatula. I also tap the pan on my countertop to release any air bubbles from the batter.
Bake 30 to 40 minutes, or until an inserted toothpick or cake tester comes out clean. Let cool for 15 minutes. To transfer to a wire rack, flip cake upside down and give the bottom a few taps. Let sit for at least an hour.
In a small bowl, whisk glaze ingredients until smooth. If mixture is too thick, add water. Too thin, add more powdered sugar.
This is just as delicious as it looks. The perfect pairing with a cup of tea or coffee. Drop off a slice for your friend on a gloomy day to bring them immense joy.
Originally written for Maple Craft Foods
This cake is based on a Betty Crocker recipe. If you don’t have a bundt pan, using a regular cake tin will be fine, but you will need to adjust your baking time. I suggest starting at 25 minutes, and checking every 5 from there.