Brown Sugar Maple Pound Cake

Instructions

• Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick cooking spray. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth, about 3 minutes.
• Gradually add the brown sugar and granulated sugar, mixing until light and fluffy, about 2-3 minutes.
• Add the eggs, one at a time, mixing well after each addition.
• Add the maple extract and mix until well combined.
• With the mixer on low speed, gradually add the cake flour, mixing just until the flour is fully incorporated.
• Mix in buttermilk until just combined. Scrape down the sides of the bowl to ensure everything is mixed well.
• Pour the batter into the prepared bundt pan and smooth the top with the spatula. Bake for 75-80 minutes, starting to check for doneness at 1 hour by inserting a toothpick into the center of the cake. If it comes out with just a few crumbs but no wet batter, it’s done. The cake should have a deep golden brown crust on the edges and a lighter center.
• Once baked, let the cake cool completely in the pan before inverting onto a serving plate.

For the maple glaze

• While the cake cools, prepare the maple glaze. In a small saucepan over medium heat, combine the unsalted butter, maple syrup, and heavy whipping cream. Bring the mixture to a boil and continue boiling for 1 minute.
• Remove the pan from heat and immediately whisk in the confectioners’ sugar until smooth. Let the glaze cool for 25-30 minutes, or until it has slightly thickened.
• Once the cake has cooled and the glaze has thickened, drizzle the glaze evenly over the cake.
• Let the glaze set slightly before serving.

For the quick glaze (in a hurry)

• Whisk together whipping cream, powdered sugar, and maple extract. Add more sugar or cream to get desired consistency.