The warm flavors of fall are abundant in this Maple Bundt Cake with Cinnamon Maple Glaze. Enjoy a slice after dinner with a cup of coffee or tea.
Pin Maple Bundt Cake with Cinnamon Maple Glaze to make later.
This year our summer vacation took us to New England. Massachusetts, Vermont, and New Hampshire to be specific. First, if you’ve never been, you must go. It’s a part of the country that is so rich in American history.
New England is well known for maple syrup so of course, I had to bring some home. Ok, I had to bring a lot home. So I need to use it. This maple bundt cake with cinnamon maple glaze was the perfect way to start.
Now, I know, you can get real maple syrup at any grocer but that’s not the point. The syrup in Vermont is different. In stores, you can usually only get one grade, or type, of syrup but in Vermont, you can get all of them from amber to dark.
There is a difference, one that would take too long to explain here. It’s really just best to do a taste test and figure out which you like best.
You may be thinking this is more of a fall cake and I won’t disagree. The warmth of cinnamon paired with maple just says fall. After the summer heat I know many are looking to the cooler days and nights of autumn.
Make this for a fall tailgate party or as an option on your Thanksgiving dessert table. The flavors are subtle but not overpowering. Served with coffee it’s a nice way to end a meal.The warm flavors of fall are abundant in this Maple Bundt Cake with Cinnamon Maple Glaze. Enjoy a slice after dinner with a cup of coffee or tea. #dessert
More recipes that use maple syrup include my cinnamon apple turnovers with maple glaze, however, Brown Sugar Pecan Maple Baked Brie is a favorite too. Then there are drinks that use maple syrup too, like maple bourbon sour.
Maple Bundt Cake with Cinnamon Maple Glaze
Maple Bundt cake with cinnamon maple glaze uses real maple syrup from Vermont.
- ¾ cup unsalted butter, softened
- ½ cup packed light or dark brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup real maple syrup
- ¾ cup milk
- 2 eggs
- 1 teaspoon vanilla
- 1 cup powdered sugar
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla
- ¼ cup real maple syrup
- Heat oven to 350°F. Spray 12-cup bundt cake pan with cooking spray with flour
- In a large bowl, beat butter and brown sugar medium at speed about 2 minutes or until pale and creamy.
- In a 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 then remove from pan and transfer to cooling rack to cool completely.
- Make Glaze: In a 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.
Recipe inspiration: www.bettycrocker.com
I found the cake to be really small so I doubled the second time and it came out really nice still using a 12″ bundt pan. No over flow just had to bake longer. Added pecans and used a cream cheese glaze instead. Thanks for the recipe!
Luscious cake!! Pinned to my Cake Board. Cannot wait to try this. Sharing on my Facebook page also. Best wishes for the best of summer. Thanks for sharing at Thursday Favorite Things. Linda @Crafts a la mode
What amazing flavors, and that glaze~perfection!
Sounds like a tasty use of some of the maple syrup you picked up. I’m always a fan of maple flavors.
Valentina | The Baking Fairy says
I love the warm toasty flavors you chose for this cake! It’s great now but I bet even better in the fall 🙂
Liz @ Books n' Cooks says
Ooo, you’re right. This would go wonderful with coffee or an afternoon cup of tea. Looks and sounds wonderful.
Mother of 3 says
This looks wonderful! I am not a huge maple syrup fan but I do love cooking and baking with it. We have one sugar shack near us that makes amazing maple syrup cotton candy. Pinned.
Wendy Klik says
Great looking cake. We can get everything that we buy from a Farmer’s Market at a grocer. I like knowing that my purchase is helping a small farm to survive and that my dollars are going to support a family and not a corporation..
Sue Lau says
Looks yummy! We like the B grade syrup for the stronger flavor.
Karen @Karen's Kitchen stories says
I am jealous of your trip! I’ve been to Boston a couple of times, but not the rest of New England! Your cake sounds delicious.
Yum! So perfect with the fall coming up!
Colleen - Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice says
I was so sad when my Vermont Grade B maple syrup ran out…instead of a trip up north I found some online…but a trip would have been way more fun! It’ll be gone before you know it!!!
I need to put my bundt pan to good use and make this. Maple isn’t a flavor you see often in cakes and I imagine this tastes amazing.
Two slices for me please! I love love love maple and cinnamon together!