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Maple Brown Sugar-Cinnamon Bundt Cake with Maple Mascarpone Frosting

Yields12 Servings

Cake Ingredients:
 ¾ cup butter, room temperature
 1 cup white sugar
 3 eggs
 ½ tsp vanilla extract
 ½ tsp maple extract or flavoring
 1 cup sour cream
 2 ½ cups all-purpose flour
 1 tsp baking soda
 1 tsp baking powder
Swirl Ingredients:
 1 tbsp ground cinnamon
 ¼ cup brown sugar
 1 tbsp maple sugar, optional
Maple Mascarpone Frosting Ingredients:
 10 oz mascarpone cheese
 2 oz unsalted butter, room temp
 1 tsp maple extract or flavoring
 9 oz powdered sugar, about 2 cups
Directions:
1

Preheat oven to 400 degrees F (205 degrees C). Grease and flour a 10-cup bundt pan.

2

Using a stand or hand mixer, beat the butter and sugar in a large bowl until light and fluffy. The mixture will be very pale. Add eggs one at a time, incorporating each one before adding the next. Mix in the vanilla extract and maple extract or flavoring.

3

Combine the flour, baking soda,and baking powder in a medium bowl. Mix the flour mixture into the cake batter alternately with the 1 cup of sour cream. End with the dry ingredients. Spoon half the batter into the prepared bundt pan.

4

Mix 1/4 cup brown sugar with the 1 Tablespoon ground cinnamon and 1 Tablespoon maple sugar. Sprinkle the cinnamon mixture over the batter in the bundt pan. Spoon the remaining half of the cake batter over the cinnamon mixture in the pan. Swirl through the batter once or twice with a knife.

5

Bake in the 400 degree F (205 degree C) oven for 8 minutes. Then, lower the oven temperature to 350 degrees F (175 degrees C) and bake for 40 minutes more, or until a tester comes out clean.

6

Let the cake cool on a rack for 10 - 15 minutes before tipping cake out of the pan. Allow to cool completely on the rack before frosting.

Mascarpone frosting directions:
7

Using a stand or hand mixer, combine the 10 ounces mascarpone cheese and 2 ounces butter in a large bowl until blended. Add the 1 teaspoon maple extract or flavoring and beat until combined.

8

With the mixer speed on low, slowly add the 9 ounces powdered sugar (2 cups) to the mascarpone mixture. Beat until smooth. Store frosting in the fridge until needed.

9

Decorate the bundt cake with the frosting as desired.

Nutrition Facts

Serving Size 1

Servings 12