Description
A rich and moist cake made with light brown sugar and pure maple syrup, perfect for autumn gatherings.
Ingredients
Scale
- 1 package (8 ounces) cream cheese, room temperature
- 1 1/4 cups (2 1/2 sticks / 283.5 g) unsalted butter, softened
- 2 cups (400 g) light brown sugar, packed
- 1 cup (200 g) granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons pure maple extract
- 3 cups (390 g) cake flour
- 1/4 cup (61 g) buttermilk, room temperature
- 1/4 cup (1/2 stick / 57 g) unsalted butter
- 3 tablespoons pure maple syrup
- 3 tablespoons heavy whipping cream
- 1/2 cup (62.5 g) confectioners’ sugar
Instructions
- Preheat your oven to 325°F (163°C) and spray a 10-inch bundt pan with non-stick cooking spray.
- Creaming the cream cheese and softened butter on medium speed until smooth, about 2-3 minutes.
- Add the light brown sugar and granulated sugar, mixing until light and fluffy, around 4-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the maple extract until well-blended.
- Add the cake flour gradually, mixing on low speed until just incorporated.
- Fold in the buttermilk until just combined.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 75-80 minutes.
- Let the cake cool in the pan for about 20 minutes, then transfer to a wire rack to cool completely.
- For the glaze, combine unsalted butter, maple syrup, and heavy cream in a saucepan. Heat until boiling, then whisk in the confectioners’ sugar until smooth.
Notes
For best flavor, use high-quality ingredients. Ensure all dairy is at room temperature for a smooth batter.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg