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Prep time
2 hours
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Cook time
1 hour
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Serves
8
Author Notes
Let's use some ingredients available to the early pioneers! Maple syrup is perfect. With drizzle too! —Rich Altmaier
Ingredients
- cake batter
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1/2 cup
maple syrup, grade A dark is perfect!
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6 ounces
weight unsalted butter
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2 ounces
fluid vegetable oil
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2 ounces
weight powdered sugar
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4
eggs, 2 are yolks only.
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2 teaspoons
vanilla extract
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8 ounces
weight all purpose flour
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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1/4 teaspoon
salt
- For the maple drizzle
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1/4 cup
maple syrup, grade A dark
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1/4 teaspoon
ground cinnamon
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1 tablespoon
softened unsalted butter
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1/2 teaspoon
vanilla extract
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1 tablespoon
milk
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1 tablespoon
cornstarch
Directions
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Preheat the oven to 340F. Butter the inside of an 8-inch bundt pan.
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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.
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In a small bowl, cream together the butter and sugar until pale and fluffy.
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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.
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Mix in the vegetable oil, vanilla extract, and maple syrup.
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Mix in the flour, combine slowly. Don’t lose the air.
Pour the batter into the prepared tin. Smooth the surface.
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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.
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Prepare the drizzle:
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Combine ingredients in a sauce pan. Mix the cornstarch in 2 tsp cold water, and mix into warm sauce pan.
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Heat and let boil for several minutes, stirring constantly. It will thicken.
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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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