Description
A warm and inviting Cinnamon Maple Bundt Cake that combines fragrant cinnamon, rich maple syrup, and moist cake texture, perfect for breakfast or dessert. This easy-to-make cake is baked to golden perfection in a bundt pan, offering a delightful balance of sweet and spice in every bite.
Ingredients
Scale
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
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: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and a pinch of salt until evenly combined.
- Mix Wet: In a separate bowl, beat the eggs with the vegetable oil until light and frothy. Then add the whole milk and pure maple syrup, mixing well to combine.
- Combine & Bake: Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the cake tender. Pour the batter evenly into the prepared bundt pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate. Let it cool further before slicing and serving.
Notes
- Be careful not to overmix the batter to prevent a dense cake.
- Make sure the bundt pan is well greased to avoid sticking.
- For an extra touch, drizzle with additional maple syrup or dust with powdered sugar before serving.
- Cake keeps well stored in an airtight container for up to 3 days at room temperature.
- Use pure maple syrup for the best flavor; pancake syrups may alter the taste.
