Pound Cake With Maple Glaze Recipes

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.

PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE

Steps:

• Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
• Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
• Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
• Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
• Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
• Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
• Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.

POUND CAKE WITH MAPLE GLAZE

Steps:

• Butter and flour a 10-cup bundt pan; set aside.
• Prepare the cake; In the bowl of an electric mixer fitted with the paddle attachment, combine butter and granulated sugar until fluffy, about 10 minutes. Add eggs, one at a time, mixing well after each addition. Add 1/2 each of the flour and cream, mixing well to combine. Add remaining flour and cream, mixing until incorporated. Stir in vanilla, lemon, and almond extracts.
• Pour batter into prepared baking pan. Transfer to unheated oven; bake at 300 degrees for 1 hour 45 minutes. Let cool on wire rack in pan for 15 minutes. Remove from pan, place cake on wire rack, and let cool completely.
• Prepare the glaze; In a small saucepan, melt butter and syrup together over medium heat. Whisk confectioners' sugar into hot mixture until smooth, and immediately pour over cooled cake.

MAPLE BUNDT

Steps:

• For the bundt: Preheat the oven to 350 degrees F. Spray a 10-inch bundt pan with nonstick baking spray. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the granulated sugar and continue creaming, scraping down the sides of the bowl every now and again, until the mixture is light and fluffy. This can take 5 to 10 minutes.
• In a large bowl, whisk together the flour, baking powder and salt to combine. Transfer the flour mixture to a piece of parchment.
• Add the maple syrup to the butter and sugar mixture and mix to combine. Add the eggs one at time, mixing until each egg is completely incorporated and scraping down the bowl after each addition. Add half the flour mixture and mix, then the milk and vanilla and mix until incorporated. Add the remaining flour and mix until combined. Transfer the batter to the prepared bundt pan and smooth the top with the back of a spoon.
• Place the bundt on a baking sheet and bake until the cake springs back when gently poked, about 1 hour. Allow the cake to rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
• For the maple glaze: In a small bowl, mix together the confectioners' sugar, maple syrup and 2 tablespoons of heavy cream until smooth. Add more heavy cream, 1 tablespoon at a time, to thin out the glaze to the desired consistency. Once the bundt is completely cooled, place onto a serving platter and pour the glaze over top.

APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
• In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
• Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

VANILLA RICOTTA POUND CAKE WITH MAPLE GLAZE

Steps:

• For the Vanilla Ricotta Pound Cake: Preheat your oven to 350 degrees F. Position oven rack to lower third. Grease a 9-inch loaf pan and lay a strip of parchment paper along the bottom for easy cake removal.
• In a medium bowl, sift together cake flour, baking powder and salt. In a large bowl, with an electric mixer, cream butter, ricotta and sugar on medium speed until smooth, about 2 minutes. Beat eggs in one at a time, scraping down the sides of the bowl after each addition. Add vanilla bean paste and extract. On low speed, beat in dry ingredients until well combined. Do not over-mix.
• Pour batter into prepared pan and smooth down with a spatula. Bake for 15 minutes then turn pan 180 degrees to ensure even browning. Lower temperature to 325 degrees F and bake about 40 minutes more, until cake springs back lightly and a toothpick inserted in the center comes out clean.
• Let cool completely before adding maple glaze (recipe below).
• For the Maple Glaze: In small bowl, whisk all ingredients until smooth and creamy. If too thin, add a little more powdered sugar. If too thick, add a little more maple syrup. Or, you can also use cream or milk to thin.
• Drizzle over cooled pound cake and let glaze set before serving.
• Enjoy!

BROWN SUGAR AND CHOCOLATE CHIP POUND CAKE WITH MAPLE-ESPRESSO GLAZE

Steps:

• For cake:
• Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
• Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
• GOOD TO KNOW:
• Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
• For glaze:
• Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

PUMPKIN SPICE CAKE WITH MAPLE GLAZE

Steps:

• Preheat oven to 350°. Place first 10 ingredients in a large bowl; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Whisk confectioners' sugar, milk, syrup and maple flavoring until smooth. Drizzle over cake and sprinkle with pecans.

MAPLE WALNUT POUND CAKE

Steps:

• In mixer bowl cream butter and sugars until fluffy.
• In another bowl combine flour, baking powder and salt.
• In measuring cup combine milk and maple flavoring, and beat into butter mixture alternatively with flour mixture.
• Beat in eggs 1 at a time.
• Mix in 1 1/2 cups chopped walnuts.
• Turn into greased 9 or 10 inch tube pan and bake in lower third of 300-degree oven 1 hour to 1 hour 15 minutes, just until pick inserted into center comes out clean.
• Cool in pan 15 minutes, then turn out onto rack to cool completely.
• Drizzle with maple glaze and garnish with walnuts.
• Maple Glaze:
• In a small bowl mix 1 cup sifted powdered sugar with 1 to 1 1/2 tablespoons
• Milk to make a glaze of thick pouring consistency. Stir in 1/2 teaspoons maple flavoring.

MAPLE PECAN POUND CAKE

Steps:

• Cake: preheat the oven to 325°; grease a 9 x 5 inch loaf pan with cooking spray and dust it with flour; tap out the excess flour.
• Whisk together the flour, baking powder, and salt in a bowl.
• Combine the eggs, maple extract and vanilla in a glass measuring cup and lightly beat.
• *Throughout the mixing of the batter, stop mixer and scrape down the sides of the bowl as needed*.
• Combine the butter and brown sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes; stir in the maple syrup until smooth.
• Decrease mixer speed to med-low; pour the egg mixture into the bowl in a slow stream; mix until incorporated.
• Decrease mixer speed to low; add the flour mixture, 1/2 at a time; after the last addition, mix for 30 seconds.
• Stir in pecans.
• Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
• Bake the cake until it is golden brown and a toothpick comes out clean, about 1 hour and 15 minutes.
• Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
• Glaze: combine the glaze ingredients in a bowl; whisk until smooth.
• Move the whisk back and forth across the cake, drizzling it over the top and letting it drip down the sides.
• Let stand until the glaze sets, about 1 hour.
• Slice and serve; store uneaten cake in a cake keeper.

MAPLE WALNUT POUND CAKE WITH MAPLE GLAZE

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Finely grind walnuts in processor. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter and sugar into large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in maple syrup, maple flavoring and vanilla extract (butter may look curdled). Mix in dry ingredients. Fold in ground walnuts.
• Pour batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Transfer pan to rack; cool cake about 10 minutes. Using small knife, cut around sides and center of pan to loosen cake. Turn cake out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap tightly in foil and store at room temperature.)
• For glaze:
• Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over pound cake. Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets, about 15 minutes.