Maple Cake
This amazing Maple Cake is made with simple pantry ingredients, drizzled with a sweet and creamy maple glaze and topped with walnuts. Yum!
Servings 16 servings
Calories 324kcal
Ingredients
For the cake:
- 3/4 cup Canola oil Or Vegetable Oil
- 1 cup Granulated Sugar
- 1/2 teaspoon Vanilla Extract
- 2 teaspoons maple extract
- 3 whole Eggs
- 1 cup Low Fat Sour Cream
- 1/2 cups Milk
- 1/4 cups Pure Maple Syrup
- 2 3/4 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoons Baking Soda
- 1/4 teaspoons Salt
For the icing:
- 1 cup Powdered Sugar
- 1/2 teaspoon maple extract
- 1/4 cup heavy cream
- 1/4 cup Chopped Walnuts for Garnish
Instructions
- Preheat oven to 325 degrees. Coat bundt pan liberally with non-stick cooking spray. Set aside.
- In large bowl, whip oil, sugar, vanilla, maple extract, eggs together until combined.
- In small bowl, whisk together sour cream, milk and maple syrup. In a separate bowl, sift flour, baking powder, baking soda and salt together.
- With mixer on low, alternate milk mixture with dry ingredients until everything is just incorporated. Scrape sides and bottom of bowl and mix briefly to ensure batter is evenly mixed.
- Batter should be completely smooth. (A few small lumps is ok.)
- Pour batter into prepared bundt pan, level the top and bake 55 min-1 hour 5 minutes or until toothpick comes out clean after being inserted.
- Remove from oven and cool in the pan 15 minutes. Carefully remove cake from cooling rack and place onto cake stand.
- For the icing, whisk powdered sugar, maple extract and heavy cream together until thick and smooth.
- Drizzle over top of cake and down the sides. Top with chopped walnuts. Serve.
Nutrition
Calories: 324kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 99mg | Potassium: 148mg | Fiber: 1g | Sugar: 23g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg