Maple Pound Cake

Maple Pound Cake
Maple Pound Cake

What is it about pound cake that yields such an amazing dessert?  I feel that pound cakes are definitely underrated.  They are a very un-complicated cake, without all the fuss and to-do with layering, frosting, decorating, and so on.  Sure, maybe a pound cake is not quite as exciting looking, or extravagant, but it still packs a lot of flavor.  This particular cake is definitely one of those plain and simple, but oh so good cakes at the same time.  I mean, anything with real maple syrup has to be good, am I right?  

Maple Pound Cake
Maple Pound Cake

A very simple and basic ingredient list is thrown into a bowl, mixed around a little, then baked to perfection.  Sour cream and maple syrup make a perfectly moist cake, then a maple and rum glaze is drizzled over the top.  Yum!  I haven't tried this personally, but I think you could bake this cake, wrap it in plastic wrap and freeze it, un-glazed.  Thaw it out that morning, then glaze it later, if you have company coming over later in the day.  Or if you just need a dessert kick.

Maple Pound Cake

Maple Pound Cake

  • 2 cups cake flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1 teaspoon salt

  • 3/4 cup, unsalted butter, at room temperature

  • 2/3 cup light brown sugar

  • 2 large eggs

  • 1/2 cup real maple syrup

  • 1 cup sour cream

  • 1 teaspoon vanilla extract

For the glaze

  • 2 Tablespoons unsalted butter

  • 1/4 cup real maple syrup

  • 1/4 cup rum or water


Preheat the oven to 350ºF.  Grease a 9 or 10-cup bundt pan.  Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the the butter and brown sugar until light and fluffy.  Beat in the eggs, one at a time, beating until completely combined before adding the other egg.  Scrape down the bowl, then mix in the maple syrup.  With the mixer on low speed, stir in half of the flour mixture.  Then stir in the sour cream and vanilla extract until combined.  Stir in the remaining flour and mix until completely combined and no streaks remain.  

Pour the batter evenly into the prepared pan, smoothing the top.  Place in the preheated oven and bake for 45-50 minutes, or until a butter knife inserted in the center comes out clean.  Place on a wire rack and let cool for 10 minutes before inverting cake onto a serving plate.

While the cake is cooling, make the glaze.  Combine all the glaze ingredients in a small saucepan over medium-high heat.  Bring to a rolling boil, then reduce to a simmer, and cook for 5-10 minutes or until thick and has a syrup-like consistency.  Remove from the heat.  Brush the glaze over the still-warm cake, then allow the cake to cool completely before slicing and serving.


Source:  King Arthur Flour magazine