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Maple Bundt Cake

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.

  • servings: 10
Photography: James Merrell

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Martha Stewart Living, February 2008

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Reviews (6)

  • 3 Apr, 2014

    Side note; baked for 50 minutes, followed recipe exactly.

  • 3 Apr, 2014

    Wow! So good! Seems like it should be heavy, but is light and creamy, smells and tastes terrific. This is going into my favorites.

  • 25 Feb, 2013

    followed the exact ingredients and directions. taste like pancakes........

  • 6 Mar, 2012

    I suggest doubling the recipe so you can fill a whole bunt pan, but it gives you left overs. I threw in a cup of apple sauce to make it more moist since it is on the dry side. I also add chopped walnuts, and more maple syrup to make it a more richer cake.

  • 26 May, 2010

    I made this cake without the cream. Instead, I made a glaze of powdered sugar, milk and maple syrup. This cake has a nice light flavor. It tastes good, but I don't think it's one I'll make again. Like I said, it's good, but not spectacular.

  • 3 Feb, 2008

    This cake is light and delicious. I made the cake 4 days in advance of a brunch, kept it in the bundt pan and covered it with tin foil. I took it out of the pan the morning of the brunch, drizzled it with syrup, and spinkled powdered sugar on top - no whipped cream. I srved it with various jellies and it was outstanding! Everyone loved it and after a big brunch people still wanted more cake. I highly recommend it.