-
Prep time
2 hours
-
Cook time
1 hour
-
Serves
8
Author Notes
Let's use some ingredients available to the early pioneers! Maple syrup is perfect. With drizzle too! —Rich Altmaier
Continue After Advertisement
Ingredients
- 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 tablespoon
cornstarch
Directions
-
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!
See what other Food52ers are saying.