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

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Credit: James Merrell

Recipe Summary test

Servings:
10
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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.

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  • 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.

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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...
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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........
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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.
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