Description

This Cinnamon Maple Bundt Cake is a moist and flavorful dessert featuring warm cinnamon and natural sweetness from pure maple syrup. Perfect for breakfast or as a delightful treat, this cake combines a tender crumb with a subtle spice and rich maple undertones, baked to golden perfection in a classic bundt pan.

Ingredients

Dry Ingredients

3 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1 tbsp ground cinnamon
Pinch of salt

Wet Ingredients

3 large eggs
1 cup vegetable oil
½ cup pure maple syrup
1 cup whole milk

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Instructions

Prep: Preheat your oven to 350°F (175°C) and thoroughly grease a bundt pan to ensure the cake releases easily after baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and a pinch of salt until well combined and evenly distributed.
Mix Wet Ingredients: In a separate bowl, beat the three large eggs with the vegetable oil until the mixture becomes frothy. Then add the whole milk and pure maple syrup, mixing gently to combine all wet ingredients.
Combine and Bake: Gradually fold the wet ingredients into the dry mixture until just combined, being careful not to overmix to keep the cake tender. Pour the batter into the prepared bundt pan, spreading it evenly. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Once baked, allow the cake to cool in the pan for 10 minutes. Then carefully invert the bundt pan onto a serving plate to release the cake. Let it cool further before slicing and serving.

Notes

Be careful not to overmix the batter to avoid a dense cake texture.
Ensure the bundt pan is well greased for easy release.
Check for doneness by inserting a toothpick into the cake center; it should come out clean.
For added flavor, consider dusting the cooled cake with powdered sugar or drizzling additional maple syrup.