Yes, it’s time for yet another maple cake on Bready or Not! This time, a straightforward Maple Bundt Cake with Maple Icing. Delicious cake, plain and simple.

This recipe uses both maple syrup and maple flavor. I feel that both are really necessary here. Really, if you love maple, maple flavor is great to have around. It stays good forever. If you need recipes that use it, well, I think I have dozens of them here on my site.

This is the kind of cake that works well for a breakfast, brunch, or dessert. It’s deliciously versatile like that.

PrintBready or Not: Maple Bundt Cake with Maple IcingThis classic bundt cake is infused with maple flavor inside and out. It’s fantastic for breakfast, brunch, or dessert.Course Breakfast, Dessert, SnackKeyword bundt cake, cake, mapleAuthor Beth CatoEquipmentlarge bundt pan (12 cups/10 inches)nonstick spraybaking sheetIngredientsCake1 cup unsalted butter (2 sticks) room temperature1 cup white sugar1/2 cup pure maple syrup4 large eggs room temperature2 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon sea salt1/2 cup half & half or milk1/2 teaspoon maple flavorIcing1 1/2 cups confectioners’ sugar2 Tablespoons pure maple syrup2 Tablespoons half & half or milkInstructionsPreheat oven at 350 degrees. Place a baking sheet inside to warm up. Apply nonstick spray to coat the interior of a large bundt pan.In a large mixing bowl, cream the butter until smooth. Add the sugar, scraping down the bowl a few times to make sure everything is mixed. Continue to beat until it becomes light and fluffy. Add the maple syrup followed by the eggs, one at a time.In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the main bowl, interspersing it with the addition of the half & half. Add the maple flavor. Once everything is added, scrape the bottom of the bowl.Scoop the batter into the prepared bundt pan. Smooth the top with the back of a spoon.Place the bundt pan atop the hot baking sheet. Bake for 1 hour to 1 hour and 10 minutes, until a toothpick plunged into the middle of the cake comes out clean.Let cake rest in pan for 20 minutes, then invert it onto a rack to cool completely.Make the glaze by combining the three ingredients to form a thick texture. Drizzle over the top of the cooled cake.Store cake under a cake dome or other cover. Individual slices can be wrapped in plastic for transport or frozen for later.OM NOM NOM!