Maple Spice Cake

This cake features sugar, spice and everything nice – delicious fall flavors that are great any time of year. It bakes up perfectly in our fluted tube pan to serve for breakfast, dessert or just a snack. The sour cream adds richness while cinnamon, molasses and maple syrup bring deep, divine flavors. Pair with coffee, vanilla ice cream, or enjoy on its own.

Prep25 min
Total Time1 hr 40 min
Skill LevelBeginner

AmountCake serves 12.

Ingredients & Tools
Instructions

Instructions

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Preheat oven to 325°F. Prepare fluted tube pan with vegetable pan spray.
In medium bowl, combine flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt.
In small bowl, mix sour cream and syrup.
In large bowl, beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition. On low speed, add flour mixture alternately with maple syrup mixture, starting and ending with flour mixture. Mix well. Pour into prepared pan, smoothing top of batter.
Bake 55-58 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on cooling grid 15 minutes. Remove from pan; cool completely.
To make glaze, stir together confectioners’ sugar and maple syrup; mix until smooth, adding more syrup if necessary to achieve desired consistency.
Place cake on serving plate and drizzle with glaze.