Photo: Lunds & Byerlys
This recipe is light and fluffy, filling the kitchen with the dreamy scent of maple syrup. And that buttery Maple-Rum Glaze? It forms a golden, almost butterscotch-like crust, taking this cake to the next level. It’s an outstanding make-ahead hostess gift that can be enjoyed as a midnight snack or breakfast the next day. Plus, this recipe makes two loaves—one to keep and one to gift.
Maple Pound Cake:
- 2 cups cake flour, plus more for dusting
- 1 tsp. baking powder
- 1 tsp. kosher salt
- ½ tsp. baking soda
- 1 ½ sticks unsalted butter, room temperature, plus more for greasing
- ⅔ cup brown sugar, packed
- 2 large eggs, room temperature
- ½ cup pure maple syrup
- 1 cup sour cream, room temperature
- 1 tsp. vanilla extract
- ¼ tsp. maple extract
Maple-Rum Glaze:
- 2 Tbsp. unsalted butter
- ½ cup pure maple syrup
- ¼ cup dark rum
Heat oven to 350 F. In a medium bowl, whisk together the cake flour, baking powder, salt and baking soda. Set aside. In a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating between each addition. Slowly pour in the maple syrup; mix until combined. Add half of the dry ingredients to the mixer; beat until just combined. Add the sour cream, vanilla extract and maple extract; beat until combined. Add the remaining dry ingredients; beat until combined. Spread batter evenly between 2 greased and floured 8×4-inch loaf pans. Bake for 30–40 minutes or until an inserted toothpick comes out clean. Let cool in the pan for 10 minutes; transfer the cakes to a wire rack.
To make the glaze: In a small saucepan, combine the butter, maple syrup and dark rum. Bring to a boil, reduce to a simmer, and cook for 5–8 minutes until the glaze has thickened and looks like syrup. Brush the glaze over the cakes; allow to set for about 5 minutes. Serve warm or at room temperature.
Katie Tomsche is the content manager for Lunds & Byerlys. Taste more at lundsandbyerlys.com.
