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Maple Bundt Cake

Recipe photo courtesy of James Merrell

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.

Source: Martha Stewart Living, February 2008



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How would you rate this recipe?
  • stevensteven-b
    1 DEC, 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.
  • farkplayinggrow
    1 JAN, 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.
  • Summerrose55
    27 NOV, 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...
  • CKL22400987
    3 APR, 2014
    Side note; baked for 50 minutes, followed recipe exactly.
  • CKL22400987
    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.
  • moniccc
    25 FEB, 2013
    followed the exact ingredients and directions. taste like pancakes........
  • mstiffanyann
    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.
  • breanna.davenport
    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.
  • cdunleavy921
    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.

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