Last updated on August 14th, 2023.
This soft, moist, and flavorful no-mixer maple pound cake requires just a bowl and one short hour to fill up your house with a sweet maple aroma.
Yesterday, Emily announced that Yia-Yia (Grandmother in Greek) is her favorite person.
I saw a hint of guilt in her eyes but I reassured her it’s ok. Of Course, The man she refers as “Daddy”, was the happiest of them all (not sure if it’s the second place he got or the fact that his mom got first place?)
Little do they know that they, too fill the third and fourth place on some occasions.
Right after Ms. Sandra (AKA “House Keeper”) and Mrs. Ellyn (AKA “the best babysitter”). Feel free to judge because these ladies sure do not. Not when my house really needs a cleanup or when I am out for a run even though the baby needs a diaper change. In fact, they will be more than happy to do both. AND With a smile and sometimes holding a Starbucks coffee in hand for yours truly.
So to keep this circle of love rolling, I always make sure to treat these amazing ladies with some homemade love. Like this No Mixer Maple Pound Cake.
But enough about the kids, let’s talk about what is really important and why you are really here; cake, No Mixer Maple Pound cake.
Funny thing is that the maple comes into the picture at the very last moment after the cake is baked and just about ready to be served. As we drizzle the cold-out-of-the-refrigerator maple syrup into the hot-out-the-oven cake, the syrup slowly yet surly, baked its way into the cake and filling it with delicious maple flavors.
Baking this No Mixer Maple Pound Cake
It does not get easier than this. We simply mix the ingredients in one large bowl, pour the batter into the greased pan and bake.
Ingredients used in this cake:
- Granulated sugar
- All-purpose flour
- Baking powder
- Sour cream
- Vegetable oil
- Vanilla extract
- Maple syrup
Baking this No Mixer Maple Pound Cake
Firstly, measure the ingredients, then mix in the baking powder with the flour.
In a large bowl, mix the sugar and eggs using a wooden spoon or a hand whisker. Next, add the dry ingredients, vegetable oil, sour cream, and vanilla, and mix just to blend the ingredients. If you notice a few lumps it’s ok, but make sure not to overmix the batter.
Lastly, pour the batter into the greased pan, and bake.
As soon as you take the cake out of the oven drizzle the cold maple syrup on top and allow the cake to cool in the pan for 20-25 minutes before inverting and serving.
Storing the cake:
The cake will stay fresh for up to 3 days at room temperature covered.
Other pan options to bake the cake in:
I used a 9″ bundt pan to bake this cake, however, you can use 2-8″ loaf pans or even a tube pan. The Batter is enough to bake 3-8″ round pans but I do not recommend baking this cake as a layer cake, it is very rich and dense.
Can I skip the Maple?
Despite the fact that this is a maple cake, yes you can skip adding the maple. You can eat the cake as-is with no add ons or drizzle caramel sauce, butterscotch sauce, or whatever you like. Another option is to add 1 cup of nuts, shredded coconut, chocolate chips, or dried fruits to the batter before baking.
One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
Here are some more cookies recipe you might enjoy:
No Mixer Maple Pound Cake
- 6 Large Eggs, at room temperature
- 2 Cups Sugar ( 400 g / 14 oz)
- 1 TBS Vanilla Extract
- 1 3/4 Cup Sour cream, full fat (400 ml)
- 1 Cup Vegetable oil
- 3 1/3 Cups All Purpose Flour ( 400 g / 15 oz)
- 3 tsp Baking powder
- 1 Cup Maple Syrup
Pre heat oven to 340 F. And grease a 10 cup Bundt cake pan
Pour the sugar into a big mixing bowl, add the eggs and mix to combine.
Sift the flour and baking powder and mix just combine. (might be a bit lumpy, it’s ok)
Add the oil,vanila extract and sour cream, followed by the dry ingredients, mix just to combine. (some lumps are ok)
Pour batter into the pan and place in the oven and bake 50-55 minutes or until a skewer/cake tester comes out clean.
Immediately after taking the cake out of the oven, pour the maple syrup on the hot cake and let cool.