Bready or Not: Maple Bundt Cake with Maple Icing
Yes, it’s time for yet another maple cake on Bready or Not! This time, a straightforward Maple Bundt Cake with Maple Icing. Delicious cake, plain and simple.
This recipe uses both maple syrup and maple flavor. I feel that both are really necessary here. Really, if you love maple, maple flavor is great to have around. It stays good forever. If you need recipes that use it, well, I think I have dozens of them here on my site.
This is the kind of cake that works well for a breakfast, brunch, or dessert. It’s deliciously versatile like that.
Bready or Not: Maple Bundt Cake with Maple Icing
Equipment
- large bundt pan (12 cups/10 inches)
- nonstick spray
- baking sheet
Ingredients
Cake
- 1 cup unsalted butter (2 sticks) room temperature
- 1 cup white sugar
- 1/2 cup pure maple syrup
- 4 large eggs room temperature
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup half & half or milk
- 1/2 teaspoon maple flavor
Icing
- 1 1/2 cups confectioners’ sugar
- 2 Tablespoons pure maple syrup
- 2 Tablespoons half & half or milk
Instructions
- Preheat oven at 350 degrees. Place a baking sheet inside to warm up. Apply nonstick spray to coat the interior of a large bundt pan.
- In a large mixing bowl, cream the butter until smooth. Add the sugar, scraping down the bowl a few times to make sure everything is mixed. Continue to beat until it becomes light and fluffy. Add the maple syrup followed by the eggs, one at a time.
- In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the main bowl, interspersing it with the addition of the half & half. Add the maple flavor. Once everything is added, scrape the bottom of the bowl.
- Scoop the batter into the prepared bundt pan. Smooth the top with the back of a spoon.
- Place the bundt pan atop the hot baking sheet. Bake for 1 hour to 1 hour and 10 minutes, until a toothpick plunged into the middle of the cake comes out clean.
- Let cake rest in pan for 20 minutes, then invert it onto a rack to cool completely.
- Make the glaze by combining the three ingredients to form a thick texture. Drizzle over the top of the cooled cake.
- Store cake under a cake dome or other cover. Individual slices can be wrapped in plastic for transport or frozen for later.
OM NOM NOM!
Bready or Not: Apples and Honey Cake
Yes, yet another delicious version of apple cake. This Apples and Honey Cake uses apple butter, giving it a darker, moister crumb and a deeper infusion of spices.
This is truly a wonderful breakfast cake or a portable snack cake to tote along to work on school. It’s not messy to eat, and it’s refreshing and filling.
Note that, because of the apple butter, the top is dark in color, so don’t use the coloration to judge doneness in the oven. Rely on the good old toothpick test in the middle.
Bready or Not: Apples and Honey Cake
Equipment
- 9×9 pan
- nonstick spray
Ingredients
- 2 medium baking apples such as Honeycrisp or Cortland
- 1 cup olive oil
- 1 cup white sugar
- 3/4 cup apple butter
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Instructions
- Preheat oven at 350 degrees. Line a 9-inch square pan with foil and apply nonstick spray or butter.
- Peel and dice up the apples. Set aside.
- In a large bowl, whisk together the olive oil, sugar, apple butter, honey, vanilla, and eggs, creating a smooth mixture. Stir in the flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Scrape the bottom of the bowl to make sure everything is combined. Fold in the apples.
- Pour the batter into the prepared pan. Bake for 45 to 55 minutes, until a toothpick plunged into the middle comes out clean. Let cool completely, chilling in fridge to speed the process if desired, then use the foil to lift the cake onto a cutting board for easier slicing.
- Store in a sealed container at room temperature or in the fridge for up to 5 days. Pieces can also be individually wrapped and frozen for weeks.
OM NOM NOM!
Bready or Not Original: Maple Syrup Pie
Do you feel a change in the seasons coming? Or simply want to manifest one? I had to create a psychological autumn and winter when I lived in Arizona, and maple flavor was a big part of that. If you’re in need of some cool weather vibes about now, too, maybe this Maple Syrup Pie will help!
The recipe is pretty straightforward. The most involved process is parbaking the crust, that is, baking the raw dough to form a golden shell that won’t become a soggy mess once it has a wet filling.
The filling itself comes together quickly in a blender. Mine puffed a LOT in the oven and then dropped down again once the pie cooled.
This is a great pie to make for a treat any time of year, but it would be especially nice for Thanksgiving or at a holiday celebration.
Bready or Not Original: Maple Syrup Pie
Equipment
- baking pan
- aluminum foil or parchment paper
- pie weights
- blender
Ingredients
- 1/4 cup all-purpose flour plus more for work surface
- raw pie dough for one crust or store-bought pie crust
- 1 1/4 cups dark maple syrup
- 1/2 cup unsalted butter (1 stick) melted
- 1/2 cup heavy cream room temperature
- 1/2 cup brown sugar packed
- 3 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- canned whipped topping or Cool Whip for top
Instructions
- Place oven racks at the middle and bottom positions. Preheat oven at 375 degrees.
- If working with unshaped pie dough, use some flour on a clean surface to roll out dough to 12 inches. Place it in a 9-inch pie plate and shape to fit, crimping the crust at the rim. Prick the bottom of the crust all over with a fork. Freeze crust for 20 minutes.
- Set out a baking sheet. Line with aluminum foil.
- Line the crust with foil or parchment paper. Fill interior with pie weights, pressing in to make sure there are no gaps along the sides.
- Set pie crust on baking sheet. Bake it on bottom rack for 20 minutes. Carefully use foil or parchment to lift out pie weights onto another baking sheet or a large bowl. Bake crust again until the edges are golden brown and the bottom is dry, 5 to 10 minutes.
- Set the crust to cool on a rack while continuing to make the filling.
- Reduce oven temperature to 350.
- In a blender, place the flour, maple syrup, butter, heavy cream, brown sugar, eggs, vanilla, and salt. Blend on high until the contents are smooth. Pour into pie crust.
- Bake on middle rack in oven for 40 to 50 minutes; the filling should be puffed with only a slight jiggle in the middle. Cool on a rack.
- Store at room temperature, covered with foil. Serve with a dollop of whipped cream or Cool Whip on top. Keeps for at least 4 days.
OM NOM NOM!
Bready or Not Original: Apple Custard Cake
This newest entry in my series of apple cakes is on the fancier side. This Apple Custard Cake is light, airy, and loaded with fruit. It truly does have a gourmet vibe.
While it’s not difficult to make, it is tedious to construct. This is a recipe that dirties a lot of dishes. Bowl after bowl after bowl. That said, the result truly is something special.
If you’re going to go through a lot of fuss, it should be worthwhile, right?
Bready or Not Original: Apple Custard Cake
Equipment
- 9-inch springform pan
- parchment paper
- uneven spatula
Ingredients
- 4 medium baking apples such as Honeycrisp, Granny Smith, and Cortland
- 1/2 cup golden raisins
- 1 medium lemon zested and juiced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup whole wheat pastry flour
- 1/2 cup all-purpose flour plus 2 Tablespoons
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 3 large eggs divided
- 2/3 cup white sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup milk or half & half
- 1 cup canola oil
- 1/3 cup white sugar for topping
Instructions
- Preheat oven to 350 degrees. Cut a piece of parchment paper to fit the disc of the springform pan. Use nonstick spray on pan. Add the cut parchment paper. Spray again over the paper, making sure to cover the sides of the ring.
- Thinly slice the apples. Place them with the raisins in a big bowl. Measure out 1 tablespoon of lemon juice to place in bowl; use any remaining juice for something outside of the recipe. Add all of the zest, the cinnamon, and nutmeg, and stir to coat the fruit. Set aside for a while; there are a lot of other bowls to dirty.
- In a separate bowl, stir together the whole wheat pastry flour, 1/2 cup of all-purpose flour, the baking powder, and salt. Set aside.
- In another mixing bowl, beat together 2 of the eggs with the 2/3 cup sugar, until they are thickened and pale. Add the vanilla. Measure out the milk and oil. Take turns adding the milk and oil to the egg mixture alternatively with the dry ingredients.
- In a small bowl, beat the remaining egg. Add 1 cup of the batter along with the remaining 2 tablespoons flour. Mix until just combined. Set aside to use for the topping.
- Fold the apple bowl contents into the main batter and mix until everything is coated. Scrape the batter into the prepared pan. Use an uneven spatula to spread the reserved batter over the top. Sprinkle the remaining 1/3 cup white sugar over the top of the cake.
- Place the cake on a rimmed baking sheet. Bake until the top is golden brown, about 1 hour. The edges should be pulling away from the sides. Transfer to a wire rack to cool for about 30 minutes. Run a knife around the sides of the inner ring. Pop the release to open the pan and lift away the ring to allow it to cool more.
- Cake can be kept wrapped at room temperature or in the fridge. Slices can also be individually wrapped and frozen for weeks.
OM NOM NOM!
Bready or Not: Dutch Apple Loaf Cake
Need a smaller portion apple cake? Use your loaf pan! This Dutch Apple Loaf Cake has a crumble topping that is a bit messy, sure, but it’s also delicious.
I used three small apples in this cake, which came to about 2 cups diced up. That would probably equal two mediums or one really huge apple. You have more wiggle room in this recipe’s fruit content than you would in, say, an apple pie where the volume is more obvious.
This is an especially nice recipe to cut into slices and freeze for later. They thaw fast, too, making them great to pack for the road to enjoy on a trip or for a snack or lunch–though remember, they might be a little crumbly, so maybe eat where the birds can enjoy those crumbs.
Bready or Not: Dutch Apple Loaf Cake
Equipment
- 9×5 loaf pan
- parchment paper
- nonstick spray
Ingredients
Topping:
- 1/4 cup white sugar
- 1/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter cold, cut up
Cake:
- 1/2 cup unsalted butter softened
- 1 cup white sugar
- 2 large eggs room temperature
- 1/4 cup buttermilk or soured milk (see note)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups apple pieces peeled and diced (about 3 small apples)
- 1/2 cup walnuts chopped
Instructions
Mix topping
- Combine sugar, flour, and cinnamon. Cut in the butter until the mixture becomes crumbly. Tuck into fridge while the loaf is made.
Create loaf cake
- Preheat oven at 350 degrees. Cut parchment paper to fit into loaf pan like a sling, the paper extending up both long sides. apply nonstick spray into middle.
- In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time. Add the buttermilk and vanilla.
- In a small bowl, sift together the flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the wet. Fold in the apple pieces and the walnuts. Pour batter into the pan and even out. Sprinkle topping mix to cover.
- Bake for 55 to 60 minutes, until a toothpick inserted into the middle comes out clean. Cool for 20 minutes in pan before using the parchment to lift the cake onto a rack. Keep stored at room temperature, wrapped in plastic wrap or otherwise covered. Pieces can also be individually wrapped and frozen.
OM NOM NOM!
Notes
Bready or Not Original: Apple Butter-Pecan Roll
This Apple Butter-Pecan Roll is something special, a gorgeous and small round of braided bread jeweled with pecans. It’s perfect for a few people to share as a treat.
Honestly, I’d rather have this than most cakes. It is as delicious as it looks, but it does take time to make and dirties a lot of dishes in the process. Definitely a special occasion kind of thing.
I modified this immensely from a recipe called Sweet Potato-Pecan Sweet Roll in Bake from Scratch’s September/October 2023 issue. Obviously, I replaced the sweet potato, but I also extensively rewrote the recipe to try to clarify what should be used and when. I find it very confusing when, in an already complicated recipe, I need to divide things within the ingredient list.
I hope that some of you take on the challenge of this recipe and find my new version doable even if it is still daunting!
Bready or Not Original: Apple Butter-Pecan Roll
Equipment
- instant read thermometer
- nonstick spray
- cake pan
- Rolling Pin
- kitchen shears or knife
Ingredients
Dry dough ingredients
- 1 1/2 cups all-purpose flour
- 2 Tablespoons brown sugar packed
- 1 teaspoon kosher salt
- 1 teaspoon instant yeast
- 1/8 teaspoon ground nutmeg
Wet ingredients for dough
- 1/2 cup buttermilk or soured milk [see note]
- 1/3 cup apple butter
- 3 Tablespoons unsalted butter softened
Filling
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3 Tablespoons brown sugar packed
- 2 Tablespoons unsalted butter softened
- 1/4 cup toasted pecan pieces
Topping
- 2/3 cup confectioners’ sugar
- 1 1/2 Tablespoons milk or half & half
- 1 teaspoon unsalted butter melted (5 grams)
- 1/4 teaspoon kosher salt
- 2 Tablespoons pecan pieces
Instructions
- In a large bowl, whisk together the dry dough ingredients: flour, brown sugar, salt, yeast and nutmeg. Dig a well in the center.
- In a small saucepan, gently bring to medium heat the wet dough ingredients: buttermilk/soured milk, apple butter, and butter. Stir until the butter is melted and an instant-read thermometer is over 100-degrees. (Don’t go over 120 or the heat may kill the yeast.)
- Pour the saucepan contents into the well in the flour. Use a big spoon to stir until combined.
- Heavily flour a clean surface. Turn out the dough onto it and knead until the mixture is elastic and only mildly tacky, about 8 to 10 minutes. Flour hands and surface more if necessary.
- Apply nonstick spray inside a medium bowl. Place dough inside, turning to grease all sides. Cover and let rise in a warm spot for about 40 minutes.
- Meanwhile, put nonstick spray in a round cake pan.
- In a small bowl, stir together the first three filling ingredients: cinnamon, ginger, and brown sugar.
- Punch down the dough and let it rest about 5 minutes. Turn the dough out onto the floured surface again and roll into a 14×8-inch rectangle. Spread the 2 Tablespoon softened butter over the dough, leaving a bare 1/2-inch frame around the edge. Sprinkle the cinnamon mixture over the butter, forming a thick layer. Sprinkle 1/4 cup of pecan pieces on top.
- Roll up the dough, long-ways, and pinch the seam to seal it. Rock and roll the dough tube, stretching it out, evenly extending the length to 15 inches. Arrange it so the seam is on the side facing you.
- Use kitchen shears or a knife to cut the log in half lengthwise, but leave it connected by an inch at one end. Turn the cut sides to face upward. Carefully twine them together in a simple braid, bringing the uncut end around to tuck underneath, forming a braided circlet. Place inside cake pan with the cut sides facing up. Cover again to rise in a warm place for 20 to 30 minutes.
- Preheat oven at 350 degrees.
- Place bread in hot oven. Bake for 35 to 40 minutes; an instant-read thermometer plunged into the middle should be over 190 degrees. If it’s looking very brown near the end, cover it with foil for the rest of the bake.
- Cool for about 20 minutes as the glaze is made.
- Whisk together the confectioners’ sugar, milk, butter and salt. Dribble over warm bread so that the glaze cascades along the ridges. Sprinkle pecan pieces over the top.
- Serve immediately. Any leftovers are best if warmed briefly in the microwave or oven.
