This luscious, amazing cake has the texture of a tender pound cake with an added oomph from a thin maple glaze. This cake will blow your mind and your waistline!
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, maple, sour cream
Author: Beth Cato
Ingredients
Cake
1cupunsalted butter2 sticks, room temperature
1cupwhite sugar
5eggsroom temperature
2teaspoonsvanilla extract
1teaspoonmaple flavoroptional but recommended
1cuppure maple syrupNOT flavored pancake syrup
1 1/2teaspoonsbaking powder
2cupsall-purpose flour
1/2cupsour cream
Glaze
1 1/2cupsconfectioners' sugarsifted
1tspcinnamon
2Tbunsalted buttermelted
3/4tspmaple flavoror vanilla extract
1Tbwatermore as needed
Instructions
Preheat oven to 325-degrees. Spray a bundt pan with nonstick spray with added flour, or grease well and sift flour over the surface.
In large bowl, beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Pour in the vanilla extract, maple flavor, and maple syrup.
In a small bowl, sift together the baking powder and flour. Add some of the flour mix to the big bowl, followed by sour cream, going back and forth until all of the cake ingredients are mixed together.
Pour the batter into the prepared bundt pan. Bake for 1 hour, or until it passes the toothpick test. Let it cool for about ten minutes in the pan and then carefully plop the cake onto a wire rack to completely cool down. Once it is room temperature, it's time to glaze.
Mix together all of the glaze ingredients together EXCEPT the water. Dribble in the water. Stir well. Add more water if needed to achieve desired consistency.