Well today I made the maple cake and the recipe worked out perfectly. Definitely worthy to blog about! Rating: 4- out of 5. I realize I’m falling into a hopeless pattern of always choosing recipes from Martha Stewart. What can I say? This girl only owns a handful of cookbooks. So logging on MarthaStewart.com seems to be the solution.
Maple Bundt Cake: MarthaStewart.com
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ sticks (12 tablespoons) unsalted butter, room temperature
- ½ cup packaged dark-brown sugar
- 2 large eggs
- ½ cup plus 2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- ½ cup heavy cream
- 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 ½ 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.