New This Month

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

Source: Martha Stewart Living, February 2008


  • 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


  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. 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. 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. 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.


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