(Mini) Maple Donut Bundt Cakes

What is more Canadian than maple and donuts?!

This sour cream bundt cake recipe has a delightful donut texture – in cake form! – that is made even more decadent with a maple cream cheese glaze. 

The recipe is also very flexible – make it into one large 10″ bundt cake, smaller mini bundts (8-10, depending on the size of your bundt pans), or cupcakes (with Maple Cream Cheese Frosting, of course)!

 

 
maple bundt cake

MINI MAPLE DONUT BUNDT CAKES

This moist cake recipe makes either one large bundt cake or 8 smaller-sized bundt cakes..

PREP TIME: 30 – 40 min
BAKE TIME: 40 – 50 min, less for mini bundts
TOTAL TIME: 1 hrs 45 min
YIELDS: 1 large bundt cake, 8 small bundt cakes
SERVES: 8-16
Print Recipe

 


 

INGREDIENTS

CAKE
1 c  butter, softened
1 1/2 c  sugar
4  eggs, separated
1/4 c  sour cream
1 1/2 tsp  maple extract
3 c  flour
2 tsp  baking powder
1/2 tsp  salt
1/4 tsp  baking soda
1 c  sour milk or buttermilk
3 Tbsp  maple syrup
1 Tbsp  warm water

MAPLE CREAM CHEESE GLAZE
3 Tbsp  maple syrup
1 tsp  maple extract
1/4 brick  cream cheese
1/4 c  butter, softened
1-2 c  icing sugar
Milk

INSTRUCTIONS

CAKE: In large bowl, beat butter with 1 cup of the sugar until fluffy. Beat in egg yolks, one at a time. Beat in sour cream and maple extract. In

In separate bowl, whisk together flour, baking powder, salt and baking soda. Stir into butter mixture, alternating with sour milk/buttermilk, making 3 additions of flour mixture and 2 of buttermilk, to make a stiff batter.

In separate bowl, using clean beaters, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp at a time, until firm glossy peaks form. Fold one-third of the egg white mixture into batter; fold in remaining egg white mixture. Scrape into greased and floured 10″ bundt pan or eight 4″ mini bundt pans, smoothing top.

Bake in 350°F oven until cake tester inserted in centre comes out clean, 40 to 50 minutes, less for the smaller cakes (30 to 40 minutes). Let cool in pan for 15 to 20 minutes. Using tip of knife, loosen edge of cake from pan. Invert rack over pan; turn cake out onto rack and remove pan.

Slide sheet of foil or waxed paper under rack (to keep work surface clean). Mix maple syrup with warm water; brush all over cake. Let cool completely.

GLAZE: In medium bowl, blend cream cheese and butter together until smooth; blend in maple syrup and maple extract. Add icing sugar and blend well. Add milk, a little at a time, to reach desired thick glaze consistency. Pour over cake(s). Let stand until set, about 15 minutes.

 

NOTES

Make-Ahead: Cake can be made 1-2 days in advance (wrap well and keep at room temperature) and the glaze can be made 2-3 days in advance (store in the fridge in an airtight container); assembled cake can be made ahead and stored in an airtight container for up to 24 hours.

This recipe yields a very donut-like cake texture! It is also very moist (thanks to the sour cream) and keeps well. 

Switch-Up: The maple extract can easily be substituted with other extract flavours, such as vanilla or lemon.

 


 

Recipe Adapted By: Katrina Lindhorst
Source: Canadian Living

 

Maple Donut Bundt Cakes

Maple Donut Bundt Cakes

 
Did you make this recipe? Let me know, and feel free to share any thoughts or comments you have – I’d love to hear from you!

Enjoy! xoxo Katrina