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Gallery Maple Bundt Cake Credit: James Merrell Recipe Summary Servings: 10

Ingredients Ingredient Checklist 2 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature, plus more for pan 1/2 cup packaged dark-brown sugar 2 large eggs 1/2 cup plus 2 tablespoons pure maple syrup, plus more for drizzling 2 teaspoons pure vanilla extract 1 cup sour cream 1/2 cup heavy cream

Gallery Maple Bundt Cake Credit: James Merrell

Recipe Summary Servings: 10

Maple Bundt Cake      Credit: James Merrell

Maple Bundt Cake

Credit: James Merrell

Maple Bundt Cake

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 2 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature, plus more for pan 1/2 cup packaged dark-brown sugar 2 large eggs 1/2 cup plus 2 tablespoons pure maple syrup, plus more for drizzling 2 teaspoons pure vanilla extract 1 cup sour cream 1/2 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.

Reviews (9)

 Add Rating & Review     145 Ratings   5 star values:        33    4 star values:        55    3 star values:        29    2 star values:        21    1 star values:        7

Reviews (9)

Add Rating & Review     145 Ratings   5 star values:        33    4 star values:        55    3 star values:        29    2 star values:        21    1 star values:        7

Add Rating & Review

145 Ratings 5 star values: 33 4 star values: 55 3 star values: 29 2 star values: 21 1 star values: 7

145 Ratings 5 star values: 33 4 star values: 55 3 star values: 29 2 star values: 21 1 star values: 7

145 Ratings 5 star values: 33 4 star values: 55 3 star values: 29 2 star values: 21 1 star values: 7

  • 5 star values: 33 4 star values: 55 3 star values: 29 2 star values: 21 1 star values: 7

    Martha Stewart Member     Rating: 2 stars       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     Rating: 1 stars       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     Rating: 2 stars       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...  

Martha Stewart Member     Rating: 5 stars       04/03/2014   Side note; baked for 50 minutes, followed recipe exactly.  

Martha Stewart Member     Rating: 5 stars       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     Rating: Unrated       02/25/2013   followed the exact ingredients and directions. taste like pancakes........  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       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     Rating: Unrated       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.

    Martha Stewart Member

    Rating: 2 stars 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.

Rating: 2 stars

Rating: 1 stars 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.

Rating: 1 stars

Rating: 2 stars 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…

Rating: 5 stars 04/03/2014

Side note; baked for 50 minutes, followed recipe exactly.

Rating: 5 stars

Wow! So good! Seems like it should be heavy, but is light and creamy, smells and tastes terrific. This is going into my favorites.

Rating: Unrated 02/25/2013

followed the exact ingredients and directions. taste like pancakes……..

Rating: Unrated

Rating: Unrated 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.

Rating: Unrated 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.

Rating: Unrated 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.

All Reviews for Maple Bundt Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Maple Bundt Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest