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Maple Sour Cream Bundt Cake with Vanilla Bean Bourbon Glaze

May 9, 2013 by overtimecook 28 Comments

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!)

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Filed Under: Bundt Cake, Cake, Dairy, Dessert Tagged With: bundt cake recipe, cake, dairy, dessert, food, maple, Recipes, sour cream


Comments

  1. brucha says

    May 9, 2013 at 1:49 am

    Mmmm I want a piece of this cake….
    I am making a recipe from your column in the Ami!

    Reply
  2. Sam says

    May 9, 2013 at 2:58 am

    That cake looks amazing! I’ve never tried bourbon in a glaze but I think you’ve convinced me

    Reply
  3. Nechamah says

    May 9, 2013 at 3:14 am

    What a great flavor combination.

    Reply
  4. Judy @Savoring Today says

    May 9, 2013 at 8:57 am

    Oh my, this sounds so delicious, perfect for a Mother’s Day celebration or any afternoon tea. 🙂

    Reply
  5. Marie @ Little Kitchie says

    May 9, 2013 at 10:40 am

    That glaze sounds to die for!

    Reply
  6. s says

    May 9, 2013 at 11:34 am

    do you have to use bourbon?

    Reply
    • overtimecook says

      May 9, 2013 at 12:02 pm

      You can use extra vanilla instead.

      Reply
      • Baruch says

        January 25, 2023 at 8:55 am

        That’s good since we never had it in my house

        Reply
  7. jmcvl says

    May 9, 2013 at 5:39 pm

    I am totally taken with bundt cakes at the moment!! This looks delicious x

    Reply
  8. frugalfeeding says

    May 9, 2013 at 5:47 pm

    What an interesting and delicious cake – fantastic. Oh and it looks great too.

    Reply
  9. leah says

    May 9, 2013 at 7:44 pm

    yum! miriam ur stuff always looks so amazing and always tastes awesome!

    Reply
  10. naivecookcooks says

    May 9, 2013 at 9:48 pm

    yummm!

    Reply
  11. Sina Mizrahi (@thekosherspoon) says

    May 10, 2013 at 12:40 am

    the cake looks amazing in the picture, very dense with a nice crumb. i want a piece!

    Reply
  12. gottagetbaked says

    May 12, 2013 at 10:47 am

    omg that bundt looks fantastic! The exterior looks so delightfully crispy but so dense and moist inside. Wish I were eating this for breakfast right now.

    Reply
  13. esther says

    May 12, 2013 at 9:41 pm

    made this cake for shabbos and we really enjoyed it! thank you

    Reply
  14. Batsheva says

    July 15, 2013 at 10:38 am

    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?

    Reply
    • overtimecook says

      July 15, 2013 at 7:41 pm

      Vanilla extract is fine! Rum should work, but I can’t say for sure because I haven’t tried it.

      Reply
  15. St says

    July 16, 2013 at 2:30 pm

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

    Reply
    • overtimecook says

      July 16, 2013 at 4:12 pm

      Rather use a disposable.

      Reply
  16. Jackie says

    July 7, 2014 at 4:03 am

    Hi

    Why are you using oil in the bourbon glaze.

    Reply
    • overtimecook says

      July 7, 2014 at 1:47 pm

      It helps with the texture.

      Reply
  17. keila says

    July 15, 2014 at 8:44 pm

    Can you use oil rather than margarine? I usually use oil in bundt cakes and its always good..

    Reply
    • overtimecook says

      July 15, 2014 at 8:57 pm

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

      Reply
  18. Lisa Neuman says

    September 17, 2014 at 10:36 am

    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??!!

    Reply
  19. Chaya says

    October 2, 2014 at 10:56 am

    How much extra vanilla if I don’t use bourbon?

    Reply
  20. Miriam says

    October 15, 2014 at 10:56 am

    This glaze is out of this world!!

    Reply
  21. Aliza says

    January 29, 2016 at 12:17 pm

    Delicious! I made this in two disposable loaf tins and froze one (before glazing) since our family can’t finish a whole bundt cake at once. I served it with a homemade strawberry/blueberry dessert sauce. It got rave reviews!

    Reply
  22. Rachel says

    July 4, 2023 at 6:05 am

    Do you use salted or unsalted butter?

    Reply

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