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Brown Sugar Maple Pound Cake

A moist and tender brown sugar maple pound cake, perfect for cozy gatherings and nostalgic moments.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package cream cheese, room temperature (8 ounces) Use full-fat for best texture.
  • 1 1/4 cups unsalted butter, room temperature (2 1/2 sticks) Always use unsalted butter for better control over saltiness.
  • 2 cups light brown sugar, packed (400 g) You can substitute with dark brown sugar for a richer flavor.
  • 1 cup granulated sugar (200 g)
  • 6 large eggs, room temperature Room temperature for better mixing.
  • 2 teaspoons maple extract Can substitute with real maple syrup if adjusting liquid.
  • 3 cups cake flour (390 g) Lower protein flour for tender crumb.
  • 1/4 cup buttermilk, room temperature (61 g) Homemade buttermilk can be made with milk + vinegar.
  • 3 tablespoons pure maple syrup
  • 3 tablespoons heavy whipping cream
  • 1/2 cup confectioners' sugar

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Spray a 10-inch bundt pan with non-stick spray or butter and dust with flour.
  3. In a stand mixer, beat cream cheese and butter on medium speed for about 3 minutes until smooth.
  4. Gradually add in brown and granulated sugars, mixing until light and fluffy (about 2-3 minutes).
  5. Add eggs one at a time, mixing well after each addition.
  6. Stir in maple extract until well combined.
  7. Mix in cake flour on low speed until just combined.
  8. Add buttermilk and mix until just combined.
  9. Scrape down the bowl and pour batter into the bundt pan.
Baking
  1. Bake for 75-80 minutes, checking for doneness at 1 hour.
  2. Let the cake cool in the pan for about 30 minutes before inverting onto a serving plate.
Making the Glaze
  1. In a small saucepan, combine unsalted butter, maple syrup, and heavy cream over medium heat.
  2. Bring to a boil for 1 minute, then remove from heat and whisk in confectioners' sugar until smooth.
  3. Allow glaze to cool for 25-30 minutes before drizzling over the cake.

Notes

For storage, wrap leftovers in plastic and keep at room temperature for up to 3 days, or freeze for up to 3 months.