If you're looking for a cake that's both cozy and sophisticated, this Maple Bourbon Pound Cake is your perfect choice. The blend of rich maple syrup and a hint of bourbon creates a moist, flavorful treat. It's the kind of dessert that feels right at home during the fall or winter months.
Butter is the foundation of any good pound cake, providing richness and moisture. Make sure it’s softened for easy creaming with the sugar. Granulated sugar sweetens the cake, while eggs add structure and stability. When you add vanilla extract, it enhances the cake's overall flavor.
The star of the show, bourbon, infuses the cake with a subtle warmth and complexity. Pure maple syrup not only sweetens but also adds a unique flavor that pairs beautifully with the bourbon. All-purpose flour provides the necessary structure, while a touch of baking powder and baking soda ensure the cake rises perfectly.
Salt balances the sweetness and enhances the flavors. Buttermilk contributes to the cake's tender crumb and slight tanginess. Finally, a dusting of powdered sugar adds a delicate finish.
Pair this cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a cozy afternoon treat, serve with a side of hot apple cider or a strong cup of black coffee. It also pairs wonderfully with a glass of bourbon for an evening indulgence.
Start by preheating your oven to 325°F (160°C). This lower temperature ensures a gentle bake, giving the cake its signature dense, moist texture. Grease and flour a 10-inch bundt pan thoroughly to ensure an easy release later.
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 3 to 5 minutes. Incorporate the eggs one at a time, mixing well after each addition to ensure they're fully integrated. Stir in the vanilla extract for a nice aromatic base.
Next, pour in the bourbon and maple syrup, stirring until everything is well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps distribute the leavening agents evenly.
Now, alternate adding the dry ingredients and the buttermilk to the butter mixture. Start and end with the dry ingredients. This means you’ll add a third of the flour mixture, then half the buttermilk, another third of the flour, the remaining buttermilk, and finally the last of the flour. Mix just until combined to avoid overworking the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in your preheated oven for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few crumbs.
Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely. Once cooled, dust the cake with powdered sugar for a touch of elegance.
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