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)!
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
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
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.
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.