Maple Brown Sugar Bundt Cake
Recipe type: dessert
Serves: 1 bundt cake
For the Cake:
  • 1 12-ounce package semisweet chocolate chips
  • 3 cups all purpose flour, divided
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • ½ cup vegetable oil
  • 1½ cups packed light brown sugar
  • 2½ tablespoons vanilla extract
  • 1 teaspoon maple extract
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature
For the Glaze:
  • 2 cups powdered sugar
  • 2 tablespoons pure maple syrup
  • 2 to 4 tablespoons heavy cream
  • 1½ teaspoons instant espresso powder
  • pinch of salt
To make the Maple Brown Sugar Bundt Cake:
  1. Preheat oven to 325°F. Spray bundt can with baking spray, set aside.
  2. Mix chocolate chips with 2 tablespoons flour in medium bowl. In a medium bowl, sift remaining flour with baking soda, baking powder, and salt. Using electric mixer fitted with a paddle attachment, beat butter, oil, and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Scrape sides and bottom of bowl. Add eggs, one at a time, beating well after each addition.
  3. With mixer on low, add flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in floured chocolate chips. Pour batter to prepared pan, spreading evenly.
  4. Bake cake until tester inserted near center comes out mostly clean and cake begins to pull away from sides of pan, about 1 hour. Let cake cool in pan on a wire rack for 30 minutes. Invert cake onto rack. Poke holes in cake and pour ⅓ glaze over warm cake. Cool completely.
To make the glaze:
  1. Whisk powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Mix until smooth and lump free. If too loose, add more cream, a ½ teaspoonful at a time. Spoon remaining ⅔ glaze over top of cake; let stand at room temperature until glaze is firm, about 1 hour.
Recipe adapted from Bon Appetite
Recipe by Layer Cake Parade at