Maple Nut Bundt Cake Recipes

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch Bundt pan. Dust with flour, and tap out excess. Whisk together flour, baking powder, baking soda, and salt.
• Beat butter and sugar with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add eggs, 1 at time, beating well after each addition. Beat in 1/2 cup maple syrup and the vanilla. Add flour mixture in 3 additions, alternating with the sour cream, beating until just combined after each addition. Scrape batter into prepared pan.
• Bake until golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack for 15 minutes. Invert onto rack to cool completely.
• Just before serving, beat cream with a mixer or a whisk until soft peaks form. Add 2 tablespoons maple syrup, and beat until soft peaks return. Spoon whipped cream over cake, and drizzle with maple syrup. Serve immediately.

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.

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.

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs until well blended. Beat in the syrup. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Fold in nuts. , Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a heavy large saucepan, combine the frosting ingredients. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into the bowl of a heavy-duty stand mixer. Beat on high until stiff peaks form, about 7 minutes. Frost between layers and over top and sides of 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Whisk cake mix and pudding mix together in a large bowl. Make a well in the center; add eggs to the well. Then add water, vegetable oil, and mashed banana; beat with an electric mixer on low speed until blended. Scrape down the sides of the bowl and beat on low for 4 minutes. Let batter rest for 5 minutes, then pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out mostly clean, 50 to 55 minutes. Remove from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
• While the cake is cooling, cook bacon in a skillet and over medium-high heat, until evenly browned and just about crispy, 5 to 7 minutes. Remove to a paper towel-lined plate.
• Mix confectioners' sugar, 3 tablespoons milk, maple syrup, and maple extract for glaze in a small bowl until thoroughly combined. If glaze is too thick, add a bit more milk.
• Drizzle glaze over the cooled cake, then sprinkle with bacon.

Steps:

• Preheat the oven to 350°F Grease your 10" bundt or fluted pan and set aside.
• Prepare the nut filling by combining the flour and butter with a fork until you have a crumbly mixture. Mix in the cinnamon, chopped nuts and maple syrup to form a lumpy paste, then set aside.
• For the cake, stir together the flour, baking powder and baking soda. In a separate bowl, cream the butter and sugar together until light and fluffy. Beat in one tablespoon of the flour mixture then one egg, then another tablespoon of flour mixture, then the final egg. Add the remaining flour and and beat until well combined, then mix in the sour cream. The batter should be thick.
• Spoon just more than half the cake batter into the bundt pan. Spread the mixture up the sides a bit and around the funnel of the pan to create a rim to keep the filling inches.
• Carefully drop in the maple nut filling into the dent in the cake batter, then cover the filling with the remaing cake batter. Smooth the top of the cake and place in the middle of a preheated oven.
• Bake the cake for 30 - 35 minutes or until a cake tester inserted in the cake comes out without batter (note: the filling may stick to the tester).
• Let the cake cool on the rack for 15 minutes, then loosen the edges and turn the cake onto the rack to cool completely.
• Dust the cooled cake with icing sugar just before serving.