Maple Bundt Cake Recipes

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MAPLE BUNDT CAKE WITH MAPLE CINNAMON GLAZE



Maple Bundt Cake with Maple Cinnamon Glaze image

Maple syrup isn't just for pancakes and this decadent bundt proves it. Made with maple syrup in the batter and frosted with maple syrup too, this is the perfect recipe to use one of fall's best ingredients.

Provided by By Annalise Sandberg

Categories     Dessert

Time 1h45m

Yield 8

Number Of Ingredients 13

3/4 cup unsalted butter, softened
1/2 cup packed light or dark brown sugar
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup real maple syrup
3/4 cup milk
2 eggs
1 teaspoon vanilla
1 cup powdered sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 cup real maple syrup

Steps:

  • Heat oven to 350°F. Spray 12-cup bundt cake pan with cooking spray.
  • In large bowl, beat softened butter and brown sugar with electric mixer on medium speed about 2 minutes or until pale and creamy.
  • In medium bowl, mix flour, baking powder and salt. In separate bowl, beat maple syrup, milk, eggs and vanilla with whisk. Add flour mixture to butter mixture in 3 additions, alternating with egg mixture. Pour batter into pan, spreading evenly with spatula.
  • Bake 35 to 40 minutes or until edges are golden and toothpick inserted in center comes out clean. Cool 15 minutes in pan; transfer to cooling rack to cool completely, about 1 hour.
  • In small bowl, beat Glaze ingredients with whisk until smooth. Add more powdered sugar or maple syrup if necessary for desired consistency. Spoon glaze over cooled cake, letting it drip down sides. Let glaze set at least 15 minutes before serving.

Nutrition Facts : Calories 490, Carbohydrate 74 g, Cholesterol 95 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 47 g, TransFat 1/2 g

MAPLE BUNDT



Maple Bundt image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield about 12 servings

Number Of Ingredients 13

Nonstick baking spray, for the pan
2 sticks (1 cup) unsalted butter, slightly cooler than room temperature
1 cup granulated sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup maple syrup
4 large eggs, at room temperature
1/2 cup milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons maple syrup
1/4 to 1/3 cup heavy cream

Steps:

  • For the bundt: Preheat the oven to 350 degrees F. Spray a 10-inch bundt pan with nonstick baking spray. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the granulated sugar and continue creaming, scraping down the sides of the bowl every now and again, until the mixture is light and fluffy. This can take 5 to 10 minutes.
  • In a large bowl, whisk together the flour, baking powder and salt to combine. Transfer the flour mixture to a piece of parchment.
  • Add the maple syrup to the butter and sugar mixture and mix to combine. Add the eggs one at time, mixing until each egg is completely incorporated and scraping down the bowl after each addition. Add half the flour mixture and mix, then the milk and vanilla and mix until incorporated. Add the remaining flour and mix until combined. Transfer the batter to the prepared bundt pan and smooth the top with the back of a spoon.
  • Place the bundt on a baking sheet and bake until the cake springs back when gently poked, about 1 hour. Allow the cake to rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
  • For the maple glaze: In a small bowl, mix together the confectioners' sugar, maple syrup and 2 tablespoons of heavy cream until smooth. Add more heavy cream, 1 tablespoon at a time, to thin out the glaze to the desired consistency. Once the bundt is completely cooled, place onto a serving platter and pour the glaze over top.

MAPLE BUNDT CAKE



Maple Bundt Cake image

This cake can be baked the day before, covered loosely with foil, and kept at room temperature. Make the whipped cream topping just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Number Of Ingredients 11

2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature, plus more for pan
1/2 cup packaged dark-brown sugar
2 large eggs
1/2 cup plus 2 tablespoons pure maple syrup, plus more for drizzling
2 teaspoons pure vanilla extract
1 cup sour cream
1/2 cup heavy cream

Steps:

  • Preheat oven to 350 degrees. Butter a 10-inch Bundt pan. Dust with flour, and tap out excess. Whisk together flour, baking powder, baking soda, and salt.
  • Beat butter and sugar with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add eggs, 1 at time, beating well after each addition. Beat in 1/2 cup maple syrup and the vanilla. Add flour mixture in 3 additions, alternating with the sour cream, beating until just combined after each addition. Scrape batter into prepared pan.
  • Bake until golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack for 15 minutes. Invert onto rack to cool completely.
  • Just before serving, beat cream with a mixer or a whisk until soft peaks form. Add 2 tablespoons maple syrup, and beat until soft peaks return. Spoon whipped cream over cake, and drizzle with maple syrup. Serve immediately.

MAPLE BUNDT CAKE



Maple Bundt Cake image

A moist and buttery bundt cake scented with pure maple syrup.

Provided by Annalise

Categories     Dessert

Time 55m

Number Of Ingredients 12

1 cup unsalted butter (, at room temperature (226 grams))
½ cup light or dark brown sugar ((105 grams))
2 cups all-purpose flour ((240 grams))
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup pure maple syrup ((156 grams))
1 cup sour cream ((227 grams))
2 large eggs
2 teaspoons vanilla extract
½ cup cold heavy whipping cream ((125 ml))
2-3 tablespoons pure maple syrup (, plus more for drizzling)

Steps:

  • Preheat oven to 350°F. Grease a 9-inch bundt pan with butter and dust with flour, or coat well with nonstick cooking spray.
  • In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and brown sugar on high speed until light and creamy, about 3-4 minutes, scraping the bowl down as needed.
  • In a bowl combine the flour, baking powder, baking soda, and salt. In another bowl whisk together the maple syrup, sour cream, eggs and vanilla. Add the flour mixture to the stand mixer bowl in 3 additions, alternating with the maple syrup mixture and ending with the flour mixture. Mix only until just combined.
  • Scoop the batter into the prepared bundt pan and spread it out evenly. Bake until golden brown and a toothpick inserted into the center comes out with a few moist crumbs, 35-40 minutes. Let cool 15 minutes in the pan before turning it out onto a wire rack to cool completely.
  • In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand-held mixer, beat the whipping cream to soft peaks. Add 2 tablespoons of the maple syrup and again whip to soft peaks. Taste and add remaining tablespoon of syrup if desired.
  • Top cooled bundt cake with whipped cream and drizzle with additional maple syrup right before serving.

Nutrition Facts : Calories 538 kcal, Sugar 43 g, Sodium 218 mg, Fat 28 g, SaturatedFat 17 g, Carbohydrate 67 g, Fiber 1 g, Protein 5 g, Cholesterol 110 mg, ServingSize 1 serving

BANANA-MAPLE-BACON BUNDT CAKE



Banana-Maple-Bacon Bundt Cake image

Moist, yummy, and quick dessert with bacon crumbles!

Provided by Maggie R

Categories     Bundt Cake From a Mix

Time 1h20m

Yield 12

Number Of Ingredients 11

1 (15.25 ounce) package banana cake mix
1 (3.5 ounce) package vanilla instant pudding mix
4 large eggs
1 cup water
¼ cup vegetable oil
1 medium ripe banana, mashed
3 slices thick-cut bacon, chopped into small pieces
2 cups confectioners' sugar
3 tablespoons milk, or more to taste
3 tablespoons maple syrup
2 teaspoons maple extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Whisk cake mix and pudding mix together in a large bowl. Make a well in the center; add eggs to the well. Then add water, vegetable oil, and mashed banana; beat with an electric mixer on low speed until blended. Scrape down the sides of the bowl and beat on low for 4 minutes. Let batter rest for 5 minutes, then pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out mostly clean, 50 to 55 minutes. Remove from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
  • While the cake is cooling, cook bacon in a skillet and over medium-high heat, until evenly browned and just about crispy, 5 to 7 minutes. Remove to a paper towel-lined plate.
  • Mix confectioners' sugar, 3 tablespoons milk, maple syrup, and maple extract for glaze in a small bowl until thoroughly combined. If glaze is too thick, add a bit more milk.
  • Drizzle glaze over the cooled cake, then sprinkle with bacon.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 63.8 g, Cholesterol 66.1 mg, Fat 12.3 g, Fiber 0.3 g, Protein 3.8 g, SaturatedFat 3 g, Sodium 407.7 mg

VERMONT MAPLE-PECAN CAKE



Vermont Maple-Pecan Cake image

This delectable nutty maple cake has become a hands-down favorite. Chopped pecans add delicious flavor, and the rich cream cheese frosting is accented with a teaspoon of real maple syrup. -Teresa Cardin, Mansfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 18

3/4 cup plus 1 tablespoon all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup butter, melted
3 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/3 cup finely chopped pecans, toasted
GLAZED PECANS:
3 tablespoons light corn syrup
1/3 cup pecan halves
FROSTING:
1 package cream cheese, softened
3 tablespoons butter, softened
1 tablespoon plus 1 teaspoon maple syrup
1-1/2 cups confectioners' sugar

Steps:

  • In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans. , Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool. , For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.

Nutrition Facts : Calories 574 calories, Fat 28g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 420mg sodium, Carbohydrate 81g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

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