Maple Glazed Bundt Cake

When I think of fall, I instantly think of cinnamon, maple, and all those cozy, sweet flavors that make the season so comforting. I’ll admit I’ve always been more of a cookie person than a cake person but I wanted to challenge myself and dive deeper into cakes this year.

With a lot of maple syrup in the pantry, it felt like the perfect time to experiment. I knew I wanted a bundt cake topped with a sweet maple glaze and a sprinkle of crushed pecans.

The result? A soft, comforting cake with a hint of maple warmth, finished with a smooth glaze and a satisfying crunch from the pecans. One bite feels like fall in dessert form.

Be sure to comment below or tag us on social media if you’ve tried this recipe! We’d love to hear about any new mix-in combos you’ve tried!

---

Recipe

Yields 1 Cake

Cake Ingredients

• ¾ cup (1.5 sticks) unsalted butter, softened
• Nonstick baking spray with flour
• ½ cup packed dark brown sugar
• ¾ cup real dark maple syrup
• 2 tablespoons sour cream
• ½ cup whole milk
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract
• ½ teaspoon maple extract (optional, but highly recommended)

Topping Ingredients

• 1 cup powdered sugar
• ¼ teaspoon cinnamon
• ½ teaspoon vanilla extract
• ¼ teaspoon maple extract (optional for stronger flavor)
• ¼ cup real maple syrup (warm slightly for easier mixing)
• ½ to 1 cup chopped toasted pecans, for sprinkling over the glaze (optional)

Equipment

• 10–12 cup Bundt pan
• Cake Holder
• Stand mixer or hand mixer with large mixing bowl
• Cooling rack
• Sifter (optional, for powdered sugar)
• Mixing Bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Cooling rack

Instructions

1. Prep the Pan & Oven: Preheat your oven to 350°F (175°C). Generously grease and flour a 10–12 cup Bundt pan, making sure to coat all crevices. You can also use a baking spray that contains flour.
2. Cream Butter & Sugar: In a large bowl or stand mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, about 3–4 minutes.
3. Add Wet Ingredients: Add the maple syrup, sour cream, vanilla extract, and maple extract (if using). Mix until smooth. Add the eggs one at a time, beating well after each addition.
4. Step 4: Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Alternate Dry Ingredients and Milk: While mixing on a low speed, add the dry ingredients in three parts, alternating with the milk in two parts (start and end with the dry mixture). Mix only until combined – do not overmix.
6. Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
7. Make the Glaze: In a bowl, whisk together the powdered sugar, cinnamon, vanilla extract, maple extract (if using), and warm maple syrup until smooth. Adjust the consistency if needed: add a bit more maple syrup or milk if too thick, or more powdered sugar if too thin.
8. Glaze and Garnish: Once the cake has cooled completely, drizzle the glaze evenly over the top. Immediately sprinkle the chopped toasted pecans over the glaze before it sets.

Note: If the cake is slightly dry (or you want to go over the top), you can brush the warm cake with extra maple syrup before glazing. You do not have to use crushed pecans or a glaze at all.

---