This Brown Sugar Maple Pound Cake is my rich cream cheese pound cake sweetened with brown sugar and maple extract, topped with a maple glaze. If you see me eating a piece of cake for breakfast with my coffee, this will probably be it! No judgment here–you go right ahead and have your cake and eat it whenever you crave it! If you are as obsessed with maple-flavored desserts as I am right now, you will definitely want to check out my Maple Cinnamon Rolls and Chocolate Maple Cake, too!
Ingredients & Substitutions
- Room Temperature Ingredients: I can’t stress enough that this cake needs to be made with room temperature ingredients (cream cheese, butter, eggs, buttermilk). This will ensure easier mixing and help achieve that perfect crumb.
- Cream Cheese: I absolutely love how the cream cheese adds so much moisture and richness to the pound cake. Make sure it is at room temperature before starting this recipe.
How To Soften Cream Cheese Quickly
Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
- Sugar: You will use twice as much light brown sugar as granulated sugar in the cake. The brown sugar gives the cake a deep, caramelized sweetness.
- Maple Extract: The distinct maple flavor in the cake comes from the maple extract. If you don’t have maple extract, you could substitute vanilla extract, but you will lose out on the maple flavor. Or, use 2-3 tablespoons of pure maple syrup; it won’t give the cake as much maple flavor, but a little bit!
- Flour: This recipe specifically calls for cake flour. If you don’t have any cake flour, you can use a homemade cake flour substitute in a pinch. I do not recommend using all-purpose flour; this will yield different results.
- Buttermilk: For even more moisture and tenderness to the pound cake, I add buttermilk. If you don’t have any on hand, make your own!
- Maple Glaze: The maple glaze adds so much maple flavor to complement the cake. It is smooth, buttery, and rich, made with butter, pure maple syrup, heavy whipping cream, and confectioners’ sugar.
Can I Add Nuts or Other Mix-Ins To The Pound Cake?
Yes, you can definitely add nuts or mix-ins to the pound cake! (But, it is SO good as-is, too!) Here are some options you could try:
- Chopped Pecans or Walnuts: Add about ½ to 1 cup for a bit of crunch.
- Chocolate Chips: Semi-sweet or dark chocolate chips (about ¾ cup) can add richness.
- Toffee Bits: For a sweet, caramel-like crunch, try adding ½ cup of toffee bits.
Be sure to fold the mix-ins in gently at the end to avoid overmixing the batter. Adjust baking time slightly if adding denser ingredients.
Can I Make A Pound Cake Without A Bundt Pan?
Sure! I used a 10-inch bundt pan, which is a pan with decorative edges and a hollow center, but you can also use two loaf pans. If you do, bake the loaves for 60-80 minutes. Start checking them at the 60-minute mark. The pound cake is done when the top is golden and a toothpick inserted comes out with a few crumbs, but no wet batter. Then, let the cakes cool before adding the glaze.
How To Store Brown Sugar Maple Pound Cake
To store the cooled pound cake, wrap it tightly in plastic wrap or keep it in an airtight container. It will last at room temperature for up to 2-3 days. For longer storage, and to keep the glaze fresh, you can keep the pound cake in the refrigerator for up to 5 days. However, refrigeration may lead to quicker drying out, so ensure the cake is well-wrapped to maintain moisture. If you are not serving the cake the same day you bake it, make and add the glaze when ready to serve.
Can I Freeze Brown Sugar Maple Pound Cake?
Yes, you can freeze this pound cake, but I recommend freezing it without the maple glaze. To freeze the cake, double-wrap it in plastic wrap, followed by a layer of aluminum foil. It will last up to 3 months in the freezer. When ready to enjoy the cake from frozen, let it thaw in the refrigerator overnight (about 8 hours) before topping it with the maple glaze. (Don’t forget about that!) Then, slice and serve.
Brown Sugar Maple Pound Cake
Ingredients
Pound Cake
- 1 package (8 ounces) cream cheese, room temperature
- 1 ¼ cups (2 ½ sticks / 283.5 g) unsalted butter, room temperature
- 2 cups (400 g) light brown sugar packed
- 1 cup (200 g) granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons maple extract
- 3 cups (390 g) cake flour
- ¼ cup (61 g) buttermilk, room temperature
Maple Glaze
- ¼ cup (½ stick / 57 g) unsalted butter
- 3 tablespoons pure maple syrup
- 3 tablespoons heavy whipping cream
- ½ cup (62.5 g) confectioners' sugar
Instructions
- Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick cooking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth, about 3 minutes.
- Gradually add the brown sugar and granulated sugar, mixing until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Add the maple extract and mix until well combined.
- With the mixer on low speed, gradually add the cake flour, mixing just until the flour is fully incorporated.
- Mix in buttermilk until just combined. Scrape down the sides of the bowl to ensure everything is mixed well.
- Pour the batter into the prepared bundt pan and smooth the top with the spatula. Bake for 75-80 minutes, starting to check for doneness at 1 hour by inserting a toothpick into the center of the cake. If it comes out with just a few crumbs but no wet batter, it's done. The cake should have a deep golden brown crust on the edges and a lighter center.
- Once baked, let the cake cool completely in the pan before inverting onto a serving plate.
- While the cake cools, prepare the maple glaze. In a small saucepan over medium heat, combine the unsalted butter, maple syrup, and heavy whipping cream. Bring the mixture to a boil and continue boiling for 1 minute.
- Remove the pan from heat and immediately whisk in the confectioners’ sugar until smooth. Let the glaze cool for 25-30 minutes, or until it has slightly thickened.
- Once the cake has cooled and the glaze has thickened, drizzle the glaze evenly over the cake.
- Let the glaze set slightly before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
Wow, this pound cake is really good! It has the perfect amount of maple flavor, making it live (or should I say, taste) up to its name!
Elizabeth
I never knew I loved maple treats until our maple cinnamon rolls and now this maple pound cake! I loved every single bite, especially with the maple glaze. This is perfect for fall!
Annabelle
This has great maple flavor and the perfect pound cake texture.
Bella
This cake screams fall in the best way possible! The texture is soft and moist, and the maple flavor really shines.
Selena
Such a comforting and flavorful cake! The pound cake itself is soft and buttery, and the addition of maple extract makes it feel cozy and perfect for fall. The glaze adds a beautiful sweetness and glossy finish that takes it over the top.
Can I use pure maple syrup instead of maple extract in the cake?
I love maple anything, and this is very satisfying! Perfect with coffee.