Maple Sour Cream Bundt Cake with Vanilla Bean Bourbon Glaze

maple sour cream bundt cake on overtime cook

This post is going to be very short, but it’s totally worth it because I have a fabulous new bundt cake recipe to share with you today!

My awesome friend BL came to my house for Shabbat recently, and in her honor, I knew I had to come up with a delicious cake to serve. One of her favorite dessert flavors is maple, so my mind naturally went there. Add in some sour cream (or tofutti sour cream, if you are so inclined) for richness, and you are left with one of the most delicious bundt cakes I’ve come up with in a while! If you are looking for a delicious, simple, and very pretty cake, try this. It’s dense and pound cake-like, but with a wonderfully different flavor. You’ll totally love it!

If you are looking for a dairy cake recipe for the upcoming holiday, try this with butter and sour cream. If you want a non dairy option, sub those out with margarine and tofutti sour cream – the cake will still be fabulous.

maple sour cream bundt cake 1

Maple Sour Cream Bundt Cake:

By Miriam Pascal, OvertimeCook.Com

Ingredients:

1 cup (2 sticks) butter or margarine

1 cup sugar

5 eggs

2 teaspoons vanilla extract

1 1/2 teaspoons baking powder

1 cup pure maple syrup (for best results do not use pancake syrup)

1/2 cup sour cream

2 cups flour

Instructions:

Preheat oven to 325. Spray a bundt pan well with floured baking spray and set aside.

In the bowl of an electric mixer, combine the butter/margarine and sugar and beat until smooth.

Add the eggs, one at a time, beating well to combine after each addition.

Add the vanilla extract and baking powder, and beat to combine.

In a small bowl, whisk together the maple syrup and sour cream until somewhat smooth. (It may still have some pieces, but that’s fine)

Turn the mixer to low speed, and add about a third of the flour. With the mixer still running, add half of the maple/sour cream mixture, then another third of the flour, the remaining maple mixture, and finish off with the rest of the flour. Beat until combined, but don’t over-mix.

Pour the batter into the prepared bundt pan and bake at 325 for about an hour, until a tester inserted into the middle comes out clean.

Set aside to cool fully before glazing.

Vanilla Bean Bourbon Glaze:

By Miriam Pascal, OvertimeCook.Com

Ingredients:

1 1/2 cups powdered sugar

1 Tablespoon maple syrup

1 Tablespoon bourbon

1 Tablespoon oil

1 Tablespoon boiling water

1 teaspoon vanilla bean paste (sub 1 teaspoon of vanilla extract if you don’t have it, but reduce the water by a teaspoon)

toasted pecans, optional, for decorating

Instructions:

Combine all ingredients except pecans in a bowl and stir until combined. Drizzle over cooled cake. If desired, sprinkle toasted pecans over the cake immediately after drizzling.

Enjoy!

maple sour cream bundt cake 3

Thanks for reading! Make sure to come back soon, because I have one more really awesome dairy treat – perfect as a last minute idea – to share with you before Shavuot!  -Miriam

PS – What’s everyone cooking up for the holiday? I’d love to hear your ideas! (And of course, if you’re making anything from this blog!)

Comments

  1. Batsheva says

    I never have bourbon in the house, should I use rum? If I just use vanilla extract, how much, and will it make the cake less tasty?

  2. St says

    This looks perfect for after the fast! I don’t have a milchig bundt pan, can I use a springform or loaf pan? Thanks!

    • overtimecook says

      This cake does have a thicker, pound cake, quality to it, so margarine is better but you can try with oil.

  3. Lisa Neuman says

    It saddens me as a cook to think that by the ingredient “maple syrup” you need to post “do not use pancake syrup”. Pancake syrup is NOT maple syrup. Maple syrup is the sap of the maple tree. Pancake syrup is a manufactured topping for pancakes which SHOULD, but doesn’t even always, contain Maple Syrup as ONE of its ingredients. Why do people even assume they are interchangeable??!!

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