Brown Sugar Maple Pound Cake
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!
Servings: 12 pieces
Calories: 697kcal
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.
Nutrition
Serving: 1piece (with glaze) | Calories: 697kcal