Maple Bundt Cake with Cinnamon Glaze #Bundt Bakers
BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Our host this month is Sue Lau at Palatable Pastime. The theme this month is Punt the Bundt and we’ve made cakes that are perfect for tailgating.
Fall season and tailgating go hand in hand. The fall season also goes hand in hand with maple and cinnamon. This recipe from Betty Crocker checks all the boxes for a fall cake. Even though it’d baked in a 12-cup Bundt pan, the batter fills less than half of the pan. I wasn’t so sure about that initially but then figured that a slice of a cake this height is easier to handle while tailgating.
What I was most pleasantly surprised with was the taste. It was just like eating pancakes and syrup one of my favorite breakfast meals. This recipe calls for using real maple syrup. In total it requires ¾ cup. That doesn’t sound like a lot until you consider the price of real maple syrup. I assure you that it’s worth it to use the real thing.
I have a habit of warming my Bundt Cake slices in the microwave for at least 15 seconds. Warming this cake really sent it over the top and enhanced that pancakes and syrup taste. With all of our kids coming home for Christmas this Maple Bundt Cake with Cinnamon Glaze is perfect for our day after Christmas breakfast.
Please visit my fellow Bundt Bakers to see their take on this month’s theme.
- ¾ cup unsalted butter softened
- ½ cup packed light or dark brown sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ salt
- ½ cup real maple syrup
- ¾ cup milk
- 2 eggs
- 1 tsp vanilla
- 1 cup powdered sugar
- ¼ tsp ground cinnamon
- 1 tsp vanilla
- ¼ cup real maple syrup
- Heat oven to 350°F. and prepare a 12-cup Bundt cake pan with cooking spray.
- In a large bowl, beat softened butter and brown sugar with electric mixer on medium speed about 4 minutes or until pale and creamy.
- In a medium bowl, mix flour, baking powder, and salt.
- In a separate bowl, whisk maple syrup, milk, eggs and vanilla until combined.
- Next add flour mixture to butter mixture in 3 additions, alternating with egg mixture.
- Pour batter into pan, spreading evenly with a spatula.
- Bake 35 to 40 minutes or until edges are golden and a toothpick inserted in center comes out clean.
- Cool 15 minutes in pan; transfer to cooling rack to cool completely, about 1 hour.
- For the Cinnamon Glaze
- In a 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.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Our host this month is Sue Lau at Palatable Pastime.
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You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.