MAPLE BUNDT CAKE
Yield 16 Servings
Number Of Ingredients 18
Steps:
- Have all ingreds at room temp. Position oven rack to lower third Preheat oven to 325 Brush bundt pan with butter Dust with flour and tap excess Sift or mix first 6 ingredients together and set aside. In small bowl whisk together milk, maple syrup and vanilla and set aside. In electric mixer beat butter on medium speed until creamy and smooth,about 1 minute. Add brown sugar and granlated sugar and continue beating until light and fluffy, about 5 minutes, occasionally scraping down sides of mixer bowl. Add eggs a little at a time beating well after each addition. Reduce speed to low and add flour mixture in thirds, alternating with milk mixture beginning and ending with the flour. Beat each addition just unil incorporated, scraping sides of bowl. Spoon batter into prepared pan, spreading batter so the sides are higher than the center. Bake until cake begins to pull away from sides of the pan and a toothpick inserted into the center comes out clean, 60 - 65 minutes. Transfer to a wire rack and let cake cool in pan for 15 minutes. Meanwhile, make glaze. In small saucepan over medium heat, stir together glaze ingredients and simmer until mixture has reduced slightly and is a bit tacky, 3-5 minutes. Remove from heat. Tap cake pan gently on work surface to loosen cake. Place large sheet of wax paper of glad wrap on work surface - overlap paper to ensure it will be larger than the cake - this will catch any dripping of glaze from cake. Invert bundt pan onto the rack and lift off to position on rack. Using a pastry brush, brush warm cake with the glaze. Note: Glaze will drip onto work surface however, wax paper or saran wrap should catch the drippings to make for easy cleanup. Let cake cool completely, approx 2 hours before serving.
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