Maple Cake

I baked this for Thanksgiving – it has a nice crunchy outside and soft inside. 

Ingredients:
1 c unsalted butter, soft
1/2 c dark brown sugar
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c maple syrup
1 c sour cream
2 eggs
2 tsp vanilla

Maple Whipped Cream:
1/2 c cold heavy whipping cream
3 TBSP maple syrup

Preheat oven to 350 degrees F. Grease a 9-inch bundt pan.

Beat the butter and brown sugar on high speed until light and creamy, about 3-4 minutes, scraping the bowl down as needed.

Combine the flour, baking powder, baking soda, and salt.

In another bowl whisk together the maple syrup, sour cream, eggs and vanilla. Add the flour mixture to the stand mixer bowl in 3 additions, alternating with the maple syrup mixture and ending with the flour mixture. Mix only until just combined.
Scoop the batter into the prepared bundt pan and spread it out evenly.

Bake until golden brown and a toothpick inserted into the center comes out with a few moist crumbs, 35-40 minutes.

Let cool 15 minutes in the pan before turning it out onto a wire rack to cool.

Beat the whipping cream to soft peaks. Add 2 tablespoons of the maple syrup and again whip to soft peaks. Taste and add remaining tablespoon of syrup if desired.

Top cooled bundt cake with whipped cream and drizzle with additional maple syrup right before serving.

Serves 10 – 12.

Pinapple and Coconut Bundt Cake

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This is from The Cake Keeper book by Lauren Chattman. The combo of coconut and pineapple is amazing!

Ingredients:
1 1/2 c toasted unsweetened coconut
2 eggs
1 c fat free sour cream
1 tsp vanilla
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp baking side
1/4 tsp salt
1/2 c butter, softened
1/2 c coconut palm sugar
1 20 oz can crushed pineapple, drained

Glaze:
1/2 c powdered sugar
1 TBSP lime juice

Preheat oven to 350. Spary a Bundt pan.

Combine butter and sugar, beat until fluffy in a stand mixer, about 2 minutes. Add the eggs one at a time, beating in. Add sour cream and vanilla.

Whisk together flour, salt, baking soda and baking powder. Add to wet ingredients. Add pineapple and coconut and beat until combined. Scrape into Bundt pan.

Bake for 50 – 70 minutes. Let cool 15 minutes and invert into a plate.

Whisk together glaze and drizzle over the top.

Serves 8 – 10.