Maple Cinnamon Bundt Cake

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1 15

Total Time: 1 35

Servings: servings

Calories: 538kcal

This maple cinnamon bundt cake has warm spice flavors and a soft, crumbly texture that make it one of our favorite dessert recipes.

The maple syrup and cinnamon create a cake with a light crumb and layers of flavor that make it ideal for serving as a coffee cake, dessert, or breakfast treat.

Print Recipe

US Customary - Metric

Equipment

Bundt Pan

Ingredients

Cake

3 cups flour
2 tsp baking powder
3/4 tsp cinnamon
½ tsp salt
1 cup unsalted butter 2 sticks, room temperature
2 cups sugar
4 eggs
2 tbsp maple syrup
1 cup milk
flour for dusting the pan

Maple Glaze

1/3 cup maple syrup
1/4 tsp cinnamon
1/4 cup water

Topping

1 tbsp confectioner sugar

Instructions

Heat the oven to 325ºF (163ºC).
Sift the flour, cinnamon, baking powder, and salt together.
Cream the butter and sugar. Once they’ve been creamed, beat in the eggs one at a time, adding the maple syrup at the end.
In a large bowl, fold the dry ingredients and the milk into the wet ingredients, alternating between the two.
Before pouring the cake into the bundt pan coat it with a baking spray and a light coating of flour.
Pour the batter into the pan, smoothing the top to make sure it sits evenly when it comes out.
Bake for 1¼ hours or until the cake tests done.
While the cake bakes, make the glaze by warming the maple syrup, cinnamon, and water in a small saucepan over medium-low heat. Stir the glaze until it starts to thicken, which usually takes between 5 to 10 minutes. Once it thickens, remove it from the heat and set aside.
When the cake is done baking, immediately unmold the cake onto a cake rack and apply the warm glaze with a pastry brush to the top and sides of the cake until it is all absorbed. It helps to set a baking sheet under the cake rack to catch any wayward glaze
After the cake has cooled, give it a light dusting of confectioners sugar.

Notes

An easy way to dust cakes with confectioner sugar is to use a sifter to defuse the sugar as it coats the cake. A light tap on the outside of the sifter will make it look like snow is falling across the cake.

Nutrition