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Bready or Not: Maple Bundt Cake with Maple Icing

This classic bundt cake is infused with maple flavor inside and out. It's fantastic for breakfast, brunch, or dessert.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, maple
Author: Beth Cato

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.

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