Brown Sugar Maple Pound Cake
A moist and flavorful cake with the rich warmth of brown sugar and delightful notes of maple syrup, perfect for family gatherings and cozy moments.
Ingredients
Main Ingredients
- 1 package cream cheese, room temperature
- 1 1/4 cups unsalted butter, room temperature
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons maple extract
- 3 cups cake flour Can substitute all-purpose flour mixed with cornstarch.
- 1/4 cup buttermilk, room temperature Can substitute with yogurt or milk + vinegar.
- 3 tablespoons pure maple syrup Opt for high-quality pure maple syrup for best flavor.
- 3 tablespoons heavy whipping cream
- 1/2 cup confectioners' sugar
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Spray a 10-inch bundt pan with non-stick cooking spray.
- In a stand mixer, beat the cream cheese and butter until smooth, about 3 minutes.
- Gradually add brown sugar and granulated sugar, mixing until light and fluffy (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, gradually add the cake flour until just incorporated.
- Mix in the buttermilk until just combined and scrape down the bowl as needed.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake for 75-80 minutes, checking for doneness at the 60-minute mark.
- Let the cake cool completely in the pan before inverting onto a serving plate.
Glaze
- In a saucepan, combine unsalted butter, maple syrup, and heavy cream over medium heat. Bring to a boil and boil for 1 minute.
- Remove from heat, whisk in confectioners' sugar until smooth, then cool for 25-30 minutes before drizzling over the cake.
Notes
Store at room temperature for up to 3 days, in the refrigerator for a week, or freeze for 3 months. For a richer flavor, you can swap some buttermilk for sour cream.