Maple Bundt Cake
This maple bundt cake is made with pure maple syrup and is topped with a sweet maple glaze. The interior of the cake is both soft, while also being sturdy. This is the perfect cake to serve at your next birthday party!
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Gingersnapsbakingaffairs →Chef's Notes
Cake Pan: This recipe calls for a 10-cup bundt pan. Be sure to thoroughly grease the pan with non-stick spray.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. For this recipe, you’ll want the butter, eggs, yogurt, and milk to be at room temperature before baking.
Glaze: Make sure the cake has cooled completely before pouring on the glaze. If not, the glaze will melt off.
Leftover Cake: Wrap each individual cake slice in plastic wrap before placing it into the refrigerator. This method will help the cake not to dry out too quickly. You can keep the cake in the refrigerator for up to 5 days.
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Reviews from the Original Source
Bundt cakes are perfect to make for birthday gatherings and now I have this maple one to throw into the rotation during the fall season.
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