Iowa Harvest Maple cake, with maple-cinnamon drizzle

By Rich Altmaier
February 3, 2018
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Author Notes: Let's use some ingredients available to the early pioneers! Maple syrup is perfect. With drizzle too! Rich Altmaier

Serves: 8

cake batter

  • 1/2 cup maple syrup, grade A dark is perfect!
  • 6 ounces weight unsalted butter
  • 2 ounces fluid vegetable oil
  • 2 ounces weight powdered sugar
  • 4 eggs, 2 are yolks only.
  • 2 teaspoons vanilla extract
  • 8 ounces weight all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

For the maple drizzle

  • 1/4 cup maple syrup, grade A dark
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon softened unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 teaspoon cornstarch
  1. Preheat the oven to 340F. Butter the inside of an 8-inch bundt pan.
  2. Combine the dry ingredients (not the sugar) together: flour, baking powder, baking soda, & salt. Mix well, so the rising agents are thoroughly mixed with the flour.
  3. In a small bowl, cream together the butter and sugar until pale and fluffy.
  4. In the largest bowl, beat the eggs separately until they just start to thicken. This adds quite a bit of air. Add in the butter/sugar mixture.
  5. Mix in the vegetable oil, vanilla extract, and maple syrup.
  6. Mix in the flour, combine slowly. Don’t lose the air. Pour the batter into the prepared tin. Smooth the surface.
  7. Bake bundt pan for 30-35 minutes. Test after 30 minutes by shaking pan slightly and see the center is solid, and edges are starting to pull away from the pan. Leave to cool.
  8. Prepare the drizzle:
  9. Combine ingredients in a sauce pan. Mix the cornstarch in 2 tsp cold water, and mix into warm sauce pan.
  10. Heat and let boil for several minutes, stirring constantly. It will thicken.
  11. Remove from heat, and if needed, gradually stir in powdered sugar, up to ½ cup, to thicken further. Drizzle decoratively over the cake!

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