Impress your family and guests with this decadent and incredibly moist, deliciously flavorful dessert. Just wonderful with coffee or tea to complete your meal. Perfect for the holidays...your kitchen will smell divine as it's baking! This recipe is a family favorite in our house.
Cake: 2 cups cake flour ½ teaspoon baking soda 1½ teaspoon baking powder ¾ teaspoon salt ¾ cup butter (unsalted) - at room temperature ⅔ cup packed light brown sugar 2 eggs (large) - at room temperature ½ cup real VT maple syrup (dark Grade A if available) 1 cup vanilla Greek yogurt 1 teaspoon maple extract or vanilla if maple flavor unavailable Topping: ¾ cup chopped pecans or walnuts (optional) Glaze: 2 tbs butter (unsalted) ¼ cup real VT maple syrup (dark Grade A if available) ¼ cup good dark rum
No nutrition information available
Turn oven to 350 degrees. Lightly spray and flour Bundt pan. Beat together the butter and brown sugar until light and fluffy. Add the eggs and beat for a minute. Scrape sides and bottom of bowl. Add maple syrup and beat until combined. Mix cake flour, baking powder, baking soda and salt in a separate bowl. Add half the flour mixture, yogurt and maple extract to the beaten ingredients. Mix until combined, scraping side and bottom of bowl. Add remaining flour mixture and mix just until combined. Sprinkle the chopped pecans into bottom of Bundt pan. Scoop prepared batter over the nuts so that the batter is even around the pan. Use rubber spatula to smooth out batter. Place the cake in the oven and bake for approx. 45 minutes until toothpick comes out clean. Allow the cake to cool for 15 minutes in the pan, the turn it out onto a cake plate. While the cake is cooling, place the glaze ingredients in a small sauce plan and bring to a boil. Turn to heat down to low and cook until it's syrup thickness - about 5-6 minutes. Brush the glaze onto the sides of the cake. Pour the remaining glaze over the top to coat the nuts. Let the cake cool completely before serving.