If you’re lucky enough to experience “sugaring” when the trees are tapped in the spring, you know the miracle of nature that is pure maple syrup. Grab some of this local treasure from Maplewood Farms at the Market and indulge in this naturally sweet recipe for your next special occasion.

Maple Bundt

recipe from the xoxo Dorie newsletter; adapted from My Vermont Table by Gesine Bullock-Prado


For the cake –

  • Nonstick baking spray
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 1/2 cups all-purpose flour, see above
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup pure maple syrup
  • 4 large eggs, at room temperature
  • 1/2 cup whole milk
  • 1/2 teaspoon maple extract

For the maple glaze –

  • 2 cups sifted confectioners’ sugar
  • 3 tablespoons pure maple syrup
  • ¼ to 1/3 cup heavy cream

The recipe makes enough glaze to coat the entire cake. If you want just a drizzle, halve the recipe.


Make the cake –

  1. Preheat the oven to 350°F. Spray a 10-inch Bundt pan with nonstick baking spray. Set aside.
  2. Cream the butter in the bowl of a stand mixer fitted with the paddle attachment until smooth. Add the granulated sugar and continue to cream, 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.
  3. Whisk together the flour, baking powder, and salt in a large bowl to combine. Transfer the flour mixture to a piece of parchment. [You’ll use the parchment as a funnel to stream the dry ingredients into the batter.]
  4. Add the maple syrup to the butter mixture and mix well. 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 maple extract, 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.
  5. Place the Bundt pan on a baking sheet and bake until the cake springs back when gently poked, about 1 hour. Remove from the oven and allow the cake to rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.

Make the glaze –

Mix together the confectioners’ sugar, maple syrup, and 2 tablespoons of the cream in a small bowl until smooth. Add more cream, 1 teaspoon at a time, to thin the glaze to your desired consistency. Once the cake is completely cooled, place onto a serving platter and pour the glaze over the top.

This would make a marvelous dessert for Easter or any spring holiday or family gathering. 


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