The Best Moist Maple Pound Cake with Irresistible Maple Glaze
Indulge in the ultimate autumn dessert with this spectacular **Maple Pound Cake** featuring a rich, dense, and incredibly moist crumb. Baked with a whole cup of pure maple syrup, this cake is a true celebration of fall flavors. Each slice offers a deeply satisfying sweetness, beautifully complemented by an easy-to-make maple glaze and a sprinkle of toasted pecans for that perfect finish. Whether you’re gathering for a holiday feast or simply craving a cozy treat, this maple pound cake is guaranteed to impress.
Why You’ll Fall in Love with This Maple Pound Cake
There’s something inherently delightful about a well-made pound cake. Its sturdy yet tender texture, its ability to hold rich flavors, and its satisfying density make it a true baking marvel. And when those qualities are infused with the golden, caramel notes of pure maple syrup, you’ve got a masterpiece. This recipe takes classic pound cake to a new level by incorporating a generous amount of maple syrup directly into the batter, ensuring that rich maple flavor permeates every single bite. The result is a cake that’s not just moist but incredibly flavorful, making it an instant family favorite.
I must admit, I’ve been having a bit of a moment with bundt pans lately! They truly elevate the presentation of any cake, transforming a simple dessert into an elegant centerpiece. There’s a certain magic in unmolding a perfectly shaped bundt cake, revealing its intricate design. This Maple Pound Cake looks absolutely stunning in a bundt pan, making it ideal for special occasions or just a beautiful everyday treat. If you share my love for these beautiful cakes, you might also enjoy my other bundt pan creations like this Red Velvet Pound Cake, this festive Mardi Gras King Bundt Cake, or this cozy Pumpkin Spice Bundt Cake!
The Essence of Autumn in Every Bite
This cake is more than just a dessert; it’s an experience. Its soft, moist, and beautifully flavored crumb instantly transports you to a crisp autumn day. With every bite, I find myself peering out my windows expectantly, waiting for the first leaves to start turning vibrant shades of red and gold. The rich, earthy sweetness of maple is truly the star here, evoking feelings of warmth, comfort, and the changing seasons.
My maple cravings run deep, and this pound cake perfectly satisfies them. If you’re as passionate about maple as I am, you’ll want to explore other delightful recipes that celebrate this incredible ingredient. Dive into these decadent Maple Pecan Pie Bars with a Pecan Shortbread Crust, spread some luscious Homemade Maple Butter on your toast, or enjoy the comforting flavors of Maple Mashed Sweet Potatoes. And for another fantastic fall treat, don’t miss these Pumpkin Cupcakes with Maple Cream Cheese Buttercream! They’re all perfect ways to lean into those irresistible maple notes.
Baking Success: Essential Tips for Your Maple Pound Cake
Baking a pound cake, especially one as rich as this maple variation, requires a few key considerations to ensure perfection. Here are some insider tips to help you achieve the best possible results:
Don’t Stress Over Curdled Batter
One common concern when baking from scratch is a batter that appears to curdle after adding eggs or liquids. Don’t panic! This is perfectly normal, especially when incorporating a significant amount of liquid like maple syrup into a butter-based batter. The fat from the butter can sometimes separate when cold ingredients are added, giving it a curdled look. Just keep mixing as directed. As you add the dry ingredients, everything will come together beautifully, resulting in a silky, smooth batter by the end. The texture of your finished cake will not be affected.
The Golden Rule: Avoid Overbaking!
Truthfully, my biggest caution for this maple pound cake, and most pound cakes, is against overbaking. This is the number one culprit for a dry cake. While this recipe is packed with moisture-rich ingredients like butter, sugar, and sour cream, even these cannot fully compensate for excessive baking time. Keep a close eye on your cake as it nears the end of its baking window. Test with a cake tester or wooden skewer; it should come out with just a few moist crumbs clinging to it, not wet batter, and certainly not completely clean. A slightly underbaked cake is often better than an overbaked one, as it will continue to cook slightly from residual heat as it cools.
Room Temperature Ingredients are Key
For a truly cohesive and smooth batter, ensure your butter, eggs, and sour cream are at proper room temperature. This allows them to emulsify correctly, creating a light and airy base for your cake. Cold ingredients can cause the batter to curdle more severely and prevent even mixing.
Proper Pan Preparation
When using a bundt pan, proper preparation is crucial for a clean release. I recommend a thorough coating of non-stick cooking spray, followed by a light dusting of flour, ensuring every crevice is covered. Tap out any excess flour to prevent a gummy layer on your cake’s exterior.
Alternative Glaze Options
While the maple glaze in this recipe is heavenly, if you’re looking for an alternative, consider my Classic Donut Glaze Recipe for a simple, sweet finish. Or, for a richer frosting, the maple frosting I serve on my delightful Applesauce Cake would also be a fantastic choice. Feel free to customize your glaze to perfectly suit your taste!
Maple Pound Cake
Chef Lindsey
30 minutes
1 hour
10 minutes
1 hour
40 minutes
24
people
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Ingredients
For the Cake:
-
1 ½
cups
Butter
cool but pliable -
2 ¼
cups
Sugar
-
6
Eggs
-
1
cups
Maple Syrup
Grade B -
4
cups
All Purpose Flour
-
1
teaspoon
Salt
-
¼
teaspoon
Baking soda
-
¾
teaspoon
Cinnamon
-
1
cups
Sour Cream
full fat for the best flavor & texture -
2
teaspoon
Vanilla extract
Maple Glaze
-
½
cups
Confectioner’s Sugar
-
1
Tablespoon
maple syrup
or more to taste -
1/8
teaspoon
Kosher salt
-
1
Tablespoon
Whole Milk
or more to desired consistency
Instructions
-
Preheat your oven to 325°F (160°C) convection. If you don’t have a convection oven, a regular oven at 350°F (175°C) will work, but you may need to adjust baking time.
Make the Cake:
-
Prepare your Bundt Pan: This step is critical for a beautiful cake. Generously spray your 12-cup bundt pan with a non-stick cooking spray, ensuring all nooks and crannies are coated. Then, sprinkle about a tablespoon of all-purpose flour into the pan. Rotate the pan, tapping gently, until every inch of the sprayed surface is covered with a thin layer of flour. Invert the pan and tap out any excess flour onto a piece of parchment paper on your counter. You should be left with a perfectly floured, non-stick pan, ready for your batter.
-
In a medium bowl, whisk together the dry ingredients: flour, salt, cinnamon, and baking soda. Whisk thoroughly to ensure they are well combined and evenly distributed. Set this mixture aside.
-
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cool but pliable butter and granulated sugar together. Cream them just until a thick, uniform paste forms. This step helps to aerate the butter and sugar, creating a light base for the cake. Next, add the eggs one at a time, beating well after each addition until fully incorporated. Don’t forget to scrape down the sides of the bowl after every two eggs or so to ensure everything is evenly mixed. Finally, beat in the vanilla extract and the maple syrup. As mentioned in our tips, this step will likely cause the batter to appear curdled; don’t stress, this is normal! Just keep going!
-
Reduce the mixer speed to low. Alternately add the whisked flour mixture and the sour cream to the wet ingredients. Begin and end with flour. I like to continuously add, alternating between the two with both hands, adopting a “pro-style” method. You don’t need to wait until each addition is fully incorporated before adding the next. Just keep the mixer on low. I do stop the mixer briefly to scrape down the sides of the bowl once more and ensure all the sour cream is incorporated thoroughly with a rubber spatula.
-
At this point, you should have a silky, smooth batter. To prevent overmixing the flour (which can lead to a tough cake), I like to finish folding in the last bit of flour by hand with a spatula. This gentle touch ensures a tender crumb.
-
Carefully pour the finished batter into your prepared bundt pan. Use a spatula to gently smooth the top of the batter, ensuring it’s evenly distributed in the pan.
-
Bake in your preheated oven for approximately 60-85 minutes. The exact time will depend on your specific oven. Begin checking for doneness around the 60-minute mark. Insert a long cake tester or wooden skewer into the thickest part of the cake; it should come out with only a few moist crumbs clinging to it. Mine typically bakes perfectly in about 70 minutes. Remember, overbaking is the enemy of moist pound cake, so be vigilant! Even with all the butter, sugar, and sour cream, an overbaked cake will be dry.
-
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes. This allows the cake to set and firm up, making it easier to unmold. Then, carefully invert the cake onto the wire rack to COOL COMPLETELY. I know, it’s a big ask when a delicious aroma is filling your kitchen, but patience here ensures a perfect cake!
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Once fully cooled, gently loosen any edges that might still be clinging to the pan with a thin paring knife before turning it out onto your chosen plate or cake stand. For the photos, I chose to level the bottom of the cake with a serrated knife just a smidge to create a perfectly flat base. Don’t worry, those cake scraps certainly did not go to waste!
-
Now for the delicious finish! You can simply dust your cooled cake with powdered sugar for a simple elegance, or prepare the delightful maple glaze to drizzle generously over the top. Or, if you’re feeling indulgent, drown it in glaze! Then, slice it right up and enjoy!
Make the Glaze:
-
To create the luscious maple glaze, combine all ingredients (confectioner’s sugar, maple syrup, kosher salt, and whole milk) in a small bowl or measuring cup. Whisk them together until completely smooth. Start with 1 tablespoon of milk and add a little more, a teaspoon at a time, until you reach your desired consistency. For a delicate drizzle, follow the recipe as written. If you prefer a thicker, more abundant glaze to truly coat the cake, simply double the glaze recipe ingredients. Once prepared, pour or drizzle it over the cooled cake.
Video
Notes
Storage: Store the cake, covered, at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze slices for up to 3 months; thaw overnight in the fridge before serving.
Maple Syrup Choice: For the most pronounced maple flavor, I highly recommend using Grade B (now often labeled as Dark Robust Taste) maple syrup. Its stronger flavor stands up beautifully to baking.
Toasted Pecans: While optional, a sprinkle of toasted pecans adds a wonderful crunch and nutty complement to the maple flavor. Toast them lightly in a dry skillet over medium heat for a few minutes until fragrant, then chop coarsely.
Nutrition
Calories:
334
kcal
|
Carbohydrates:
47
g
|
Protein:
4
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
77
mg
|
Sodium:
232
mg
|
Potassium:
87
mg
|
Fiber:
1
g
|
Sugar:
30
g
|
Vitamin A:
475
IU
|
Vitamin C:
1
mg
|
Calcium:
40
mg
|
Iron:
1
mg
Dessert
American
334
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Frequently Asked Questions (FAQs)
Q: Can I use light maple syrup instead of Grade B/Dark Robust?
A: While you can, for the best and most pronounced maple flavor in baking, I highly recommend using a darker, more robust maple syrup (formerly Grade B, now often labeled as “Dark, Robust Taste”). Its stronger flavor profile holds up wonderfully to the baking process, ensuring your cake has that unmistakable rich maple taste. Lighter syrups might result in a more subtle maple note.
Q: What if my cake turns out dry despite following the recipe?
A: The most common reason for a dry cake is overbaking. Ovens can vary significantly, so relying solely on the stated baking time might not always be accurate. Always use a cake tester or wooden skewer; it should come out with a few moist crumbs, not completely clean, when inserted into the thickest part of the cake. Another factor could be inaccurate measurement of ingredients, especially flour. Too much flour can lead to a dry cake. Ensure you’re spooning flour into your measuring cup and leveling it off, rather than scooping directly, which can compact the flour.
Q: How long does Maple Pound Cake last, and how should I store it?
A: This Maple Pound Cake will stay fresh and moist for up to 3 days when stored in an airtight container at room temperature. If you need to keep it longer, you can store it in the refrigerator for up to 5 days. For longer storage, slices of the cake can be individually wrapped in plastic wrap and then foil, then frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Q: Can I make this cake ahead of time for a special occasion?
A: Absolutely! Pound cakes are excellent candidates for make-ahead baking. You can bake the cake a day or two in advance and store it at room temperature. The flavors often deepen overnight. You can also bake, cool, and freeze the unglazed cake weeks in advance. Just thaw, glaze, and serve when ready!
Before You Go
We hope you thoroughly enjoyed preparing and tasting this chef-tested Maple Pound Cake recipe. It’s truly a labor of love that brings the comforting flavors of autumn right into your home. Don’t stop your culinary journey here! Explore our other delightful cake recipes for more sweet inspiration, or make your way to our beloved Sour Cream Pound Cake next for another moist and tender classic. Happy baking!
