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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
- 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
- Preheat the oven to 340F. Butter the inside of an 8-inch bundt pan.
- 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.
- In a small bowl, cream together the butter and sugar until pale and fluffy.
- 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.
- Mix in the vegetable oil, vanilla extract, and maple syrup.
- Mix in the flour, combine slowly. Don’t lose the air. Pour the batter into the prepared tin. Smooth the surface.
- 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.
- Prepare the drizzle:
- Combine ingredients in a sauce pan. Mix the cornstarch in 2 tsp cold water, and mix into warm sauce pan.
- Heat and let boil for several minutes, stirring constantly. It will thicken.
- Remove from heat, and if needed, gradually stir in powdered sugar, up to ½ cup, to thicken further. Drizzle decoratively over the cake!