Maple Bundt Food

MAPLE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch Bundt pan. Dust with flour, and tap out excess. Whisk together flour, baking powder, baking soda, and salt.
• Beat butter and sugar with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add eggs, 1 at time, beating well after each addition. Beat in 1/2 cup maple syrup and the vanilla. Add flour mixture in 3 additions, alternating with the sour cream, beating until just combined after each addition. Scrape batter into prepared pan.
• Bake until golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack for 15 minutes. Invert onto rack to cool completely.
• Just before serving, beat cream with a mixer or a whisk until soft peaks form. Add 2 tablespoons maple syrup, and beat until soft peaks return. Spoon whipped cream over cake, and drizzle with maple syrup. Serve immediately.

MAPLE BUNDT CAKE WITH MAPLE CINNAMON GLAZE

Steps:

• Heat oven to 350°F. Spray 12-cup bundt cake pan with cooking spray.
• In large bowl, beat softened butter and brown sugar with electric mixer on medium speed about 2 minutes or until pale and creamy.
• In medium bowl, mix flour, baking powder and salt. In separate bowl, beat maple syrup, milk, eggs and vanilla with whisk. Add flour mixture to butter mixture in 3 additions, alternating with egg mixture. Pour batter into pan, spreading evenly with spatula.
• Bake 35 to 40 minutes or until edges are golden and toothpick inserted in center comes out clean. Cool 15 minutes in pan; transfer to cooling rack to cool completely, about 1 hour.
• In small bowl, beat Glaze ingredients with whisk until smooth. Add more powdered sugar or maple syrup if necessary for desired consistency. Spoon glaze over cooled cake, letting it drip down sides. Let glaze set at least 15 minutes before serving.

MAPLE BUNDT CAKE

Steps:

• Preheat oven to 350°F. Grease a 9-inch bundt pan with butter and dust with flour, or coat well with nonstick cooking spray.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and brown sugar on high speed until light and creamy, about 3-4 minutes, scraping the bowl down as needed.
• In a bowl combine the flour, baking powder, baking soda, and salt. In another bowl whisk together the maple syrup, sour cream, eggs and vanilla. Add the flour mixture to the stand mixer bowl in 3 additions, alternating with the maple syrup mixture and ending with the flour mixture. Mix only until just combined.
• Scoop the batter into the prepared bundt pan and spread it out evenly. Bake until golden brown and a toothpick inserted into the center comes out with a few moist crumbs, 35-40 minutes. Let cool 15 minutes in the pan before turning it out onto a wire rack to cool completely.
• In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand-held mixer, beat the whipping cream to soft peaks. Add 2 tablespoons of the maple syrup and again whip to soft peaks. Taste and add remaining tablespoon of syrup if desired.
• Top cooled bundt cake with whipped cream and drizzle with additional maple syrup right before serving.

MAPLE NUT BUNDT CAKE

Steps:

• Preheat the oven to 350°F Grease your 10" bundt or fluted pan and set aside.
• Prepare the nut filling by combining the flour and butter with a fork until you have a crumbly mixture. Mix in the cinnamon, chopped nuts and maple syrup to form a lumpy paste, then set aside.
• For the cake, stir together the flour, baking powder and baking soda. In a separate bowl, cream the butter and sugar together until light and fluffy. Beat in one tablespoon of the flour mixture then one egg, then another tablespoon of flour mixture, then the final egg. Add the remaining flour and and beat until well combined, then mix in the sour cream. The batter should be thick.
• Spoon just more than half the cake batter into the bundt pan. Spread the mixture up the sides a bit and around the funnel of the pan to create a rim to keep the filling inches.
• Carefully drop in the maple nut filling into the dent in the cake batter, then cover the filling with the remaing cake batter. Smooth the top of the cake and place in the middle of a preheated oven.
• Bake the cake for 30 - 35 minutes or until a cake tester inserted in the cake comes out without batter (note: the filling may stick to the tester).
• Let the cake cool on the rack for 15 minutes, then loosen the edges and turn the cake onto the rack to cool completely.
• Dust the cooled cake with icing sugar just before serving.

MAPLE WALNUT BUNDT CAKE

Steps:

• Preheat oven to 325°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
• Whisk the flour, baking powder, and salt in a bowl until well combined.
• In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed for 2 minutes, until light and fluffy.
• Add the maple syrup and beat for about 3 minutes, or until smooth.
• Add the egg yolks one at a time and then the egg, beating well after each addition.
• With the mixer on low, add the flour mixture (in three increments) alternating with the milk (in two increments), beginning and ending with flour and beating until just incorporated.
• Fold in the chopped walnuts.
• Pour batter into prepared pan, smooth the top; bake for 55-65 minutes, until a cake tester comes out clean.
• Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack and let it cool completely.
• Make the icing-in a small nonreactive saucepan over low heat, heat the butter with the maple syrup and the cream, until the butter has completely melted.
• Remove the pan from the heat and whisk in the powdered sugar and salt until smooth.
• Let cool for 10-15 minutes before drizzling.
• Drizzle cooled cake with icing, garnish with walnut halves, and let the icing set for about 10 minutes before serving.
• The cake will keep in an airtight container at room temperature for up to 2 days.
• The uniced cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.