Maple Pound Cake
My mom is hosting Thanksgiving this year, but I am not completely off the hook. My job is to make some of the desserts. I am making chocolate caramel cream pie, pecan pie, and a vegan Grandma Ople’s apple pie. It occurred to me, however, that some of the guests might not be pie-lovin’ people. I decided to make these mini maple pound cakes today just in case. They are very moist, maple sweet, and a serving size! If you don’t own a mini bundt cakes mold, don’t fret- you can bake this in a 8 1/2 x 4 1/2 loaf pan.
The steps to making this cake are pretty typical:
- cream the butter and sugar
- add the eggs one at a time
- add your flavoring
- add the dry ingredients and milk, alternating between the two
I have always wondered why you alternate between the dry ingredients and the milk (or any other liquid). Well I found out! It is because the butter/sugar mixture cannot absorb too much liquid, so you begin by adding a little of the flour mixture first, so that when a little of the liquid is added it will be absorbed better.
Cream the butter and sugar properly.
The butter/sugar mixture should appear lighter in color and a little curdled when properly creamed (about 5 to 7 minutes).
Beat in three of the eggs one at a time.
Mix the milk with the fourth and final egg. Set aside.
After you’ve added the flavoring (maple syrup, vanilla extract, and maple extract) slowly add your dry ingredients and milk/egg mixture.
Generously grease your bundt pan, or mini bundts in my case.
I used a pastry bag to fill each bundt mold.
Bake in a 350 degree F oven for about 45 minutes.
Baby Maple Pound Cakes
Pour the maple glaze over top, and enjoy!
- 2 sticks (226 g) Unsalted Butter, softened
- 3/4 cups (160 g) Sugar
- 4 large Eggs
- 1/4 tsp. Salt
- 1 1/2 tsp. Vanilla Extract
- 1/2 tsp. Maple Flavoring
- 1/4 cup (75 ml) Maple Syrup
- 1/4 cup (75 ml) Milk
- 3/4 tsp. Baking Powder
- 2 cups (214 g) Cake Flour
- 3/4 cup (120 g) Powdered Sugar
- 1 TBS. Water or Milk
- 1 TBS. Maple Syrup
- Preheat oven to 350 degrees F. Generously grease mini bundt cakes mold, or a 8 1/2 x 4 1/2 loaf pan.
- In a bowl, beat the butter with the sugar until soft and light. Beat in 3 of the eggs, one at a time. Beat in the salt, vanilla extract, maple flavoring and maple syrup.
- In a separate bowl, combine the remaining egg with the milk.
- In a third bowl, stir the baking powder into the flour and sift once. Beat a third of the flour into the butter/sugar/egg mixture. Beat in half of the milk, then the flour again, and continue until everything is incorporated-5 additions- beginning and ending with the flour.
- Fill the molds or loaf pan about five-sixths full. Bake the pound cake for about 45 minutes, or until it is well risen and colored, and a thin knife inserted in the thickest part of the cake emerges clean.
- Cool on a rack in the pan. Once completely cool, then gently unmold.
- Sift the powdered sugar into a medium-sized bowl.
- Stir in the water or milk, and maple syrup until smooth.
- Drizzle on top of mini cakes or loaf cake and enjoy.
- loaf pan or mini bundt cakes pan
- mixer
- decorating bag (helpful with the mini bundt cakes mold)
