Maple Vanilla Bean Bundt Cake. Old fashioned baking at its very best in a moist delicious bundt cake like you’d serve for Sunday dinner years ago.
This recipe is another that makes me think “great Sunday dinner dessert”. It really is a wonderful example of old fashioned, home baked deliciousness.
It’s the sort of treat you always knew was coming and eagerly anticipated at the end of Sunday dinner. It’s the kind of simple satisfying recipe that never goes out of style.
This recipe first appeared in my first cookbook, Rock Recipes, The Best Food & Photos from my Newfoundland Kitchen. I decided to release it online, since Spring has supposedly sprung and this years crop of maple syrup should be readily available. (Originally published April 2020.)
Try to get local maple syrup if you can or syrup from a small producer. Some of those are the best.
Developing the flavour of a Maple Vanilla Bean Bundt Cake
The recipe was developed from our family’s decades old Cherry Pound Cake recipe. That recipe which uses the concentrated richness of evaporated milk to add great depth of flavour to this buttery, sweet cake.
My version of a Maple Vanilla Bean Bundt Cake also incorporates a combination of white and brown sugars. The brown sugar compliments the maple element for even more depth of flavour.
While maintaining the overall amount of sugar in the recipe, you can play with the amounts of each if you like. I’m curious myself to see what an all brown sugar version would tase like.
Don’t worry if you don’t have access to vanilla beans, they can sometimes be hard to source. You can always use a good quality pure vanilla extract instead.
The option to substitute it is included in the recipe.
If you prefer, this can also be baked in 2 small loaf pans. That means you can have one to enjoy and one to share.
Of course, that’s if you are still feeling that generous after tasting this delectable cake.
Love homemade cakes from scratch? We’ve put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.
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Maple Vanilla Bean Bundt Cake. Old fashioned baking at its very best in a moist delicious bundt cake like you'd serve for Sunday dinner years ago.
For the cake
- 1 ½ cups all purpose flour
- 1 ½ cups cake flour
- 2 tsp baking powder
- 1 ½ cups butter
- 1 cups white sugar
- ¾ cup brown sugar
- 3 eggs; large or extra large. (If using smaller eggs, add one extra)
- 1 large or two small vanilla pods (You can substitute about a tablespoon of pure vanilla extract.)
- ¾ cup canned evaporated milk (undiluted; measure it straight from the can.)
- ¼ cup dark maple syrup
For the Maple Glaze
- 1 cup icing sugar (powdered sugar)
- 2 tbsp melted butter
- 3 tbsp dark maple syrup
To prepare the Maple Vanilla Bean Bundt Cake
- Preheat oven to 325 degrees F. Grease a bundt pan well and dust it with flour.
- Sift together the all purpose flour, cake flour and baking powder. Set aside.
- Cream together the butter, white sugar and brown sugar,
- Cream until light and fluffy then add the eggs one at a time, beating well after each addition until light and fluffy.
- Add the seeds and pulp from the inside of the vanilla bean and beat in well for another minute or two.
- Mix together the evaporated milk and maple syrup.
- Fold dry ingredients into the creamed mixture alternately with the milk and maple syrup mixture.
- When alternating, always begin and end with the dry ingredients. This helps to create a more stable structure in the batter. As a general rule I always add the dry ingredients in 3 portions and the liquid in 2 portions.
- Bake at 325 degrees F for about 50-60 minutes hour or until a wooden toothpick inserted into the center comes out clean.
- Let the cake rest in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.
- When cool, drizzle the cake with maple glaze.
To prepare the Maple Glaze
- Stir together the melted butter and maple syrup.
- Whisk the mixture into the icing sugar until smooth and pourable but not too thin in consistency. I hate it when all the glaze slides off. If you think it is too thick add a little more maple syrup. If you think its too thin add a little more icing sugar until the proper consistency is achieved.
- Pour over the cooled cake. And let it sit for a half hour before serving.
Amount Per Serving Calories 417Total Fat 21gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 6gCholesterol 88mgSodium 239mgCarbohydrates 54gFiber 1gSugar 34gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.