Perfect for the holidays, this is a recipe that I've adapted from a more traditional maple bundt cake.
I decided to add the orange flavor to the cake because I had some beautiful organic orange extract in my cupboard and I couldn't bring myself to use maple extract like the original recipe called for because I thought it would cheapen the very large amount of pure local maple syrup that I had just poured in!
It was quite easy to make and the result was a delicious, moist cake with decadent glaze, heartily appreciated by everyone I shared it with.
Maple Orange Bundt Cake & Vanilla Maple Butter Glaze
3 ½ cups flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
½ tsp. salt
1 ½ cups pure maple syrup
⅔ cup canola oil
2 Tbs. vanilla extract
1 Tbs. apple cider vinegar
2 tsp. orange extract
Vanilla Maple Butter Glaze:
3 Tbs. melted butter
2 1/4 cups confectioners sugar
3 Tbs. water
1 tsp vanilla extract
1 tsp maple syrup
1. Preheat oven to 325°F. Lightly coat 10-inch Bundt pan with cooking spray.
2. Whisk together flour, baking powder, baking soda, cinnamon, and salt in bowl.
3. Whisk maple syrup, oil, vanilla extract, apple cider vinegar, maple extract, and 1 1/3 cups water in large separate bowl. Stir in flour mixture until just blended.
4. Pour batter into prepared pan. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan on rack 20 minutes. Unmold onto rack, and cool completely.
5. Make the glaze by mixing all ingredients until smooth. Cover the top of the cake with glaze, encouraging it to ooze down the sides, before serving.