Recipes Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes Maple Bundt Cake 3.6 (144) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: James Merrell Servings: 10 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. Ingredients 2 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 ½ sticks (12 tablespoons) unsalted butter, room temperature, plus more for pan ½ cup packaged dark-brown sugar 2 large eggs ½ cup plus 2 tablespoons pure maple syrup, plus more for drizzling 2 teaspoons pure vanilla extract 1 cup sour cream ½ cup heavy cream 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. 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. Rate it Print