This maple cake has a fantastic light, fluffy texture, and a maple-cinnamon icing that makes it feel a bit warm and nice for winter. If you’ve got some syrup in the back of your fridge that hasn’t been touched in 6 months because you can never be bothered to make pancakes in the morning, maybe maple cake for dessert is the way to go with it!

Ingredients:

Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup maple syrup
• 3/4 cup milk
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup unsalted butter, room temp
• 1/2 cup packed brown sugar (light or dark)

Icing:

• 1 cup powdered sugar
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 1/4 cup maple syrup

Grease and flour a bundt pan and set aside. Preheat your oven to 350 degrees. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside. In a medium bowl or large measuring cup, whisk together the syrup, milk, eggs, and vanilla, then set aside.

In a large bowl, beat together the butter and brown sugar until light and smooth.

Add the dry goods mixture in 3 additions, alternating with 2 additions of the liquid mixture. It looks kind of gross after both times you add liquid, but goes back to a decent looking batter with the addition of more dry goods.

Pour the batter into the greased bundt pan and spread with a spatula to even it out.

Bake 35-40 minutes, until golden brown at the edges, and it passes the toothpick test.

Cool in the pan for 15 minutes, at which point the cake should have slightly separated from the edges of the pan. If you see any parts where it’s still stuck, gently pry it off with a knife or small spatula. Invert on a dish or rack and cool completely, about another hour.

When the cake is cool, whisk together the icing ingredients.

Drizzle/pour the icing over the cake. Let set for 15 minutes prior to serving.

Maple Bundt Cake

From Betty Crocker.

Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup maple syrup
• 3/4 cup milk
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup unsalted butter, room temp
• 1/2 cup packed brown sugar (light or dark)

Icing:

• 1 cup powdered sugar
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 1/4 cup maple syrup

Grease and flour a bundt pan and set aside. Preheat your oven to 350 degrees. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside. In a medium bowl or large measuring cup, whisk together the syrup, milk, eggs, and vanilla, then set aside.

In a large bowl, beat together the butter and brown sugar until light and smooth. Add the dry goods mixture in 3 additions, alternating with 2 additions of the liquid mixture.

Pour the batter into the greased bundt pan and spread with a spatula to even it out. Bake 35-40 minutes, until golden brown at the edges, and it passes the toothpick test. Cool in the pan for 15 minutes, then turn out onto a dish or rack and cool completely, about another hour.

When the cake is cool, whisk together the icing ingredients, then drizzle/pour it over the cake. Let set for 15 minutes prior to serving.