Maple Brown Sugar Bundt Cake: Your New Fall Favorite
Maple Brown Sugar Bundt Cake
Oh, friends, get ready to experience a truly special treat! This Maple Brown Sugar Bundt Cake takes me right back to crisp autumn afternoons spent in my grandmother’s cozy kitchen, where the scent of rich, earthy brown sugar caramelizing and sweet, woody maple syrup simmering filled the air. It’s a comforting aroma that still makes my heart ache in the most wonderful way, a delicious echo of simpler times.
This isn’t just a cake; it’s a warm hug in bundt form, a testament to those comforting flavors that make any day feel like a special occasion. Much like a classic chocolate cake or even a seasonal Apple Bundt Cake with Caramel Sauce, this recipe embodies pure coziness and joy.
I’ve lovingly tweaked and tested this Maple Brown Sugar Bundt Cake over the years, aiming for that perfect balance of a moist, tender crumb and an irresistible, glossy maple glaze that drips down the sides. And friends, after countless batches, I truly believe I’ve finally nailed it! Get ready to make some truly delicious memories with this extraordinary Maple Brown Sugar Bundt Cake. you might find some interesting insights into why black velvet cake is so popular). It even boasts a little ‘family secret’ twist that makes all the difference, and I simply cannot wait to share every single detail with you!
Maple Brown Sugar Bundt Cake: Your New Fall Favorite
Course: DessertsCuisine: AmericanDifficulty: Medium4
servings30
minutes40
minutes300
kcalA wonderfully moist and tender bundt cake infused with rich brown sugar and pure maple syrup, topped with a luscious maple cream cheese glaze. Perfect for any cozy gathering!
Ingredients
For the Cake:
2 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups packed light brown sugar
3 large eggs, at room temperature
1 cup buttermilk, at room temperature
½ cup pure maple syrup (Grade A Dark, Robust)
1 teaspoon vanilla extract
For the Maple Cream Cheese Glaze:
4 oz cream cheese, softened
4 tablespoons unsalted butter, softened
2 cups powdered sugar
3 tablespoons pure maple syrup
½ teaspoon vanilla extract
2-3 tablespoons milk or heavy cream
Directions
- 1. Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly, ensuring all crevices are coated. This step is crucial for an easy release!
- 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes, using an electric mixer. Scrape down the sides of the bowl as needed.
- 4. Add eggs one at a time, beating well after each addition until fully incorporated. Stir in the maple syrup and vanilla extract.
- 5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix, as this can make your cake tough.
- 6. Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter a few times to release any air bubbles and settle the batter.
- 7. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can tent it loosely with foil.
- 8. Let the cake cool in the pan on a wire rack for 15-20 minutes before inverting it onto the rack to cool completely. Patience is key here!
- 9. For the Glaze: In a medium bowl, beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then maple syrup and vanilla. Beat until smooth.
- 10. Add milk or heavy cream one tablespoon at a time, beating after each addition, until the desired drizzling consistency is reached. You want it thick enough to coat but thin enough to pour.
- 11. Once the cake is completely cool, pour or drizzle the maple cream cheese glaze generously over the top of the bundt cake. Let the glaze set before slicing and serving.
Notes
- The Bundt Pan Secret: For a perfect release every time, don’t just grease – *grease and flour*! Use a pastry brush to get into all the nooks and crannies of your bundt pan, then dust generously with flour, tapping out the excess. Your beautiful cake will slide out effortlessly!
- Maple Matters: Don’t skimp on the maple syrup! Investing in good quality pure maple syrup (Grade A Dark, Robust is my favorite for baking, it has the most pronounced flavor!) makes all the difference in achieving that deep, authentic maple taste in both the cake and the glaze. It’s truly a game-changer.
- Don’t Rush the Glaze!: It’s tempting to glaze a warm cake, but resist! Let your bundt cake cool *completely* on a wire rack before drizzling on that glorious maple cream cheese glaze. Otherwise, it’ll just melt right off, creating a mess instead of a beautiful topping, and we don’t want that disappointment!
