Use a bundt cake pan to bake up an easy and delicious coffee cake! The cinnamon flavor sings through the tender cake and perfectly complements the maple-infused glaze. Modified from Sour Cream Cinnamon Coffee Cake in The Arizona Republic, March 16, 2016.
Preheat oven at 350-degrees. Use nonstick spray with flour to thoroughly coat a 9 or 10-inch bundt pan, or use extra butter and a liberal dusting of flour. Discard any excess flour.
In a large bowl, beat together the 1 cup butter and the sugar until they are light and fluffy. Add eggs one at a time followed by the vanilla and sour cream.
In a smaller bowl, combine the dry ingredients: the flour, baking powder, baking soda, cinnamon, and salt. Slowly combine the two bowls; don't overmix. Scrape the batter into the prepared pan and spread so the top is even.
Bake for 45 minutes, or until a toothpick deeply inserted into the cake comes out clean. Let cool for 10 minutes on wire rack, then flip the cake out of the pan to completely cool on the rack.
When the cake is completely cool, make the glaze. In a small bowl, stir together the powdered sugar, milk, and maple flavor (or vanilla extract). Add more milk, if needed, for desired textured. Set cake on a serving plate and dribble glaze all over top of cake.
OM NOM NOM!