Recipe courtesy of Gesine Bullock-Prado
Maple Bundt
- Level: Easy
- Yield: about 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 471
- Total Fat
- 20
- Saturated Fat
- 12
- Carbohydrates
- 70
- Dietary Fiber
- 1
- Sugar
- 48
- Protein
- 5
- Cholesterol
- 110
- Sodium
- 144
- Total: 2 hr 10 min (includes cooling time)
- Active: 25 min
Ingredients
Bundt:
Nonstick baking spray, for the pan
2 sticks (1 cup) unsalted butter, slightly cooler than room temperature
1 cup granulated sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup maple syrup
4 large eggs, at room temperature
1/2 cup milk
1 teaspoon vanilla extract
Maple Glaze:
2 cups confectioners' sugar
3 tablespoons maple syrup
1/4 to 1/3 cup heavy cream
Directions
- For the bundt: Preheat the oven to 350 degrees F. Spray a 10-inch bundt pan with nonstick baking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the granulated sugar and continue creaming, scraping down the sides of the bowl every now and again, until the mixture is light and fluffy. This can take 5 to 10 minutes.
- In a large bowl, whisk together the flour, baking powder and salt to combine. Transfer the flour mixture to a piece of parchment.
- Add the maple syrup to the butter and sugar mixture and mix to combine. Add the eggs one at time, mixing until each egg is completely incorporated and scraping down the bowl after each addition. Add half the flour mixture and mix, then the milk and vanilla and mix until incorporated. Add the remaining flour and mix until combined. Transfer the batter to the prepared bundt pan and smooth the top with the back of a spoon.
- Place the bundt on a baking sheet and bake until the cake springs back when gently poked, about 1 hour. Allow the cake to rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
- For the maple glaze: In a small bowl, mix together the confectioners' sugar, maple syrup and 2 tablespoons of heavy cream until smooth. Add more heavy cream, 1 tablespoon at a time, to thin out the glaze to the desired consistency. Once the bundt is completely cooled, place onto a serving platter and pour the glaze over top.