Maple Bundt Cake Baked Until the Center Springs Back

For Maple Bundt Cake Baked Until the Center Springs Back, the counter starts with butter — cool but pliable, sugar, and eggs. Portion it for 24 people.

Count on 20 minutes of prep, 1 hour of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Maple Cake

• 1 ½ cups butter — cool but pliable
• 2 ¼ cups sugar
• 6 eggs
• 1 cup maple syrup — Grade B
• 4 cups all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon baking soda
• ¾ teaspoon cinnamon
• 1 cup sour cream — full fat for the best flavor and texture
• 2 teaspoons vanilla extract

Maple Glaze

• ½ cup confectioners’ sugar
• 1 tablespoon maple syrup — or more to taste
• ⅛ teaspoon kosher salt
• 1 tablespoon whole milk — or more to desired consistency

How the cooking goes

1. Warm the oven to 325°F convection or 350°F conventional. Spray a 12-cup Bundt pan with cooking spray, flour every surface including the tube, tap out the excess, and keep it to one side.
2. Whisk together flour, salt, cinnamon, and baking soda in a bowl and keep it to one side.
3. In the bowl of a electric mixer fitted with the paddle attachment, beat butter and sugar until a thick paste forms. Add eggs one at a time, scraping down the bowl after every two, then beat in vanilla and maple syrup. The batter may look curdled at this point.
4. Reduce the mixer to low and alternately add the flour mixture and sour cream in additions, not waiting for full incorporation between each. Stop to add the final sour cream with a flexible spatula.
5. Finish folding the batter by hand until the texture looks smooth and silky with no streaks of flour.
6. Tip batter into the prepared pan and smooth the top. Run a skewer through the batter in a circular motion to release any trapped air pockets.
7. Oven-bake until a cake tester comes out with a few clinging crumbs, 60 to 85 minutes — start checking at. Do not overbake.
8. Cool the cake completely in the pan before loosening the edges with a paring knife and turning it out onto a plate or cake stand.
9. For the glaze, whisk confectioners’ sugar, maple syrup, salt, and milk in a small mixing bowl until the texture looks smooth. Adjust milk for consistency, then pour over the cooled cake.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Pizookie after Supper and Chocolate Chip Cheesecake Baked Until the Center Springs Back.