Maple Bundt Cake

145 Ratings
  • 5 33
  • 4 55
  • 3 29
  • 2 21
  • 1 7

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.

Martha Stewart Living, February 2008

Gallery

Credit: James Merrell

Recipe Summary

Servings:
10
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Advertisement

Reviews (9)

145 Ratings
  • 5 33
  • 4 55
  • 3 29
  • 2 21
  • 1 7
Martha Stewart Member
12/01/2018
The cake was moist and dense but it lacked in any true pleasing flavor. You couldn't tell it was maple. I am glad though I made a maple glaze instead of the whipped cream. Something is just off with this recipe and disappointing.
Martha Stewart Member
01/01/2017
It was a bit crusty on the outside and dry and crumbly on the inside. It was vaguely maple but not very flavorful. I'm not going to bother giving it a second chance.
Martha Stewart Member
11/27/2014
This bundt is not a sweet dessert cake, it could work for a brunch or tea. I found it to be too dry, and the whipped cream didn't help. If I made it again, I'd try a simple maple frosting, but I will not be trying it again...
Advertisement
Martha Stewart Member
04/03/2014
Side note; baked for 50 minutes, followed recipe exactly.
Martha Stewart Member
04/03/2014
Wow! So good! Seems like it should be heavy, but is light and creamy, smells and tastes terrific. This is going into my favorites.
Martha Stewart Member
02/25/2013
followed the exact ingredients and directions. taste like pancakes........
Advertisement
Martha Stewart Member
03/06/2012
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.
Martha Stewart Member
05/26/2010
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.
Martha Stewart Member
02/03/2008
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.
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 08/16/2022