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Maple Bundt Cake with Maple Cinnamon Glaze

  • Prep 15 min
  • Total 1 hr 45 min
  • Servings 8

Maple syrup isn’t just for pancakes and this decadent bundt proves it. Made with maple syrup in the batter and frosted with maple syrup too, this is the perfect recipe to use one of fall’s best ingredients. MORE + LESS -

Annalise Sandberg Annalise Sandberg
August 24, 2016

Ingredients

Cake

3/4
cup unsalted butter, softened
1/2
cup packed light or dark brown sugar
2
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
1/2
teaspoon salt
1/2
cup real maple syrup
3/4
cup milk
2
eggs
1
teaspoon vanilla

Glaze

1
cup powdered sugar
1/4
teaspoon ground cinnamon
1/2
teaspoon vanilla
1/4
cup real maple syrup

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 12-cup bundt cake pan with cooking spray.
  • 2
    In large bowl, beat softened butter and brown sugar with electric mixer on medium speed about 2 minutes or until pale and creamy.
  • 3
    In medium bowl, mix flour, baking powder and salt. In separate bowl, beat maple syrup, milk, eggs and vanilla with whisk. Add flour mixture to butter mixture in 3 additions, alternating with egg mixture. Pour batter into pan, spreading evenly with spatula.
  • 4
    Bake 35 to 40 minutes or until edges are golden and toothpick inserted in center comes out clean. Cool 15 minutes in pan; transfer to cooling rack to cool completely, about 1 hour.
  • 5
    In small bowl, beat Glaze ingredients with whisk until smooth. Add more powdered sugar or maple syrup if necessary for desired consistency. Spoon glaze over cooled cake, letting it drip down sides. Let glaze set at least 15 minutes before serving.

Expert Tips

For smoother glaze, sift powdered sugar.

Pure maple syrup will provide the best flavor and texture for this cake. Avoid maple-flavored imitation syrups.

Nutrition Information

No nutrition information available for this recipe

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