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Brown Sugar Maple Pound Cake

A moist and rich pound cake with the warm flavors of brown sugar and maple syrup, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 package (8 ounces) cream cheese, room temperature For rich creaminess; makes the cake moist.
  • 1 1/4 cups unsalted butter, room temperature Use quality butter for the best flavor—Kerrygold is a superb choice.
  • 2 cups light brown sugar, packed Provides that deep caramel flavor.
  • 1 cup granulated sugar Balances the sweetness of the brown sugar.
  • 6 large eggs, room temperature Adds structure and moisture.
  • 2 teaspoons maple extract Seek out pure extracts (like Nielsen-Massey) for an authentic taste.
  • 3 cups cake flour The lightness of cake flour makes for a tender crumb.
  • 1/4 cup buttermilk, room temperature For that perfect balance of moisture.
For the glaze
  • 1/4 cup unsalted butter For the glaze.
  • 3 tablespoons pure maple syrup A must for richness.
  • 3 tablespoons heavy whipping cream This elevates the glaze, giving it that perfect glossy finish.
  • 1/2 cup confectioners’ sugar For sweetness in the glaze.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and generously spray a 10-inch bundt pan with non-stick cooking spray.
  2. In the bowl of a stand mixer, beat together the cream cheese and butter on medium speed until smooth and creamy—about 2 minutes.
  3. Gradually add the light brown sugar and granulated sugar, mixing until fluffy. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the maple extract. With the mixer on low, slowly add the cake flour, mixing until just incorporated. Fold in the buttermilk for a smooth batter.
Baking
  1. Pour the batter into your prepared bundt pan, smoothing the top with a spatula.
  2. Bake for 75-80 minutes, checking for doneness after one hour; a toothpick should come out clean.
Cooling and Glazing
  1. Let the cake cool in the pan completely before turning it out onto a wire rack.
  2. For the glaze, combine the unsalted butter, maple syrup, and heavy cream in a saucepan over medium heat. Bring to a gentle boil, then whisk in the confectioners’ sugar until smooth. Let cool slightly, then drizzle over the cooled cake.

Notes

Always use room temperature ingredients for easier mixing. For lighter version, substitute Greek yogurt for cream cheese.