Maple Pound Cake
My mom is hosting Thanksgiving this year, but I am not completely off the hook. My job is to make some of the desserts. I am making chocolate caramel cream pie, pecan pie, and a vegan Grandma Ople’s apple pie. It occurred to me, however, that some of the guests might not be pie-lovin’ people. I decided to make these mini maple pound cakes today just in case. They are very moist, maple sweet, and a serving size! If you don’t own a mini bundt cakes mold, don’t fret- you can bake this in a 8 1/2 x 4 1/2 loaf pan.
The steps to making this cake are pretty typical:
- cream the butter and sugar
- add the eggs one at a time
- add your flavoring
- add the dry ingredients and milk, alternating between the two
I have always wondered why you alternate between the dry ingredients and the milk (or any other liquid). Well I found out! It is because the butter/sugar mixture cannot absorb too much liquid, so you begin by adding a little of the flour mixture first, so that when a little of the liquid is added it will be absorbed better.
Cream the butter and sugar properly.
The butter/sugar mixture should appear lighter in color and a little curdled when properly creamed (about 5 to 7 minutes).
Beat in three of the eggs one at a time.
Mix the milk with the fourth and final egg. Set aside.
After you’ve added the flavoring (maple syrup, vanilla extract, and maple extract) slowly add your dry ingredients and milk/egg mixture.
Generously grease your bundt pan, or mini bundts in my case.
I used a pastry bag to fill each bundt mold.
Bake in a 350 degree F oven for about 45 minutes.
Baby Maple Pound Cakes
Pour the maple glaze over top, and enjoy!
