Moist Maple Pound Cake, No Mixer Needed
My Maple Syrup Cake is rich, tender, and incredibly moist, with a sweet deep maple flavor coming from a real maple syrup. Nest of all, the batter comes together in one bowl with nothing more than a whisk, making it an easy recipe with minimal effort, and maximum reward.
Servings 15 Slices
Ingredients
- 6 Large Eggs, at room temperature
- 2 Cups (400g) Sugar
- 1 TBS Vanilla Extract
- 1 3/4 Cup (400ml) Sour cream, full fat
- 1 Cup (240ml) Unflavored Vegetable oil
- 3 1/3 Cups (400g) All Purpose Flour
- 3 tsp Baking powder
- 1 Cup (240ml) Cold Maple Syrup
Instructions
- Pre-heat your oven to 340°F (170°C). And grease a 10 cup Bundt cake pan
- In a bowl, mix the flour (400g) and baking powder (3 teaspoons), mix to blend and set aside.
- Measure the sugar (400g) into a big mixing bowl, add the eggs (6) and mix to combine.
- Pour the oil (240 ml), vanilla extract (1 tablespoon) and sour cream (400g) and mix until fully incorporated.
- Mix in the flour mixture, pour the batter into the prepared pan and bake over the middle oven rack for 55-65 minutes.
- Immediately after taking the cake out of the oven, pour the cold maple syrup over surface of the hot cake and let cool.
- Invert the cake when the pan is warm to the touch. Note that releasing the cake too soon, or after it cooled completely in the pan, might cause it to stick to the pan.
Alternatively, you can use two 9-inch loaf pans, or one 9x13 sheet pan.
Your oven is different than mine and you the cake might meed less or more time to bake. Pay attention to the cake and not the timer: the cake is ready when a few moist crumbs come out from the center of the cake.