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Cinnamon Swirl Bundt with Maple Caramel Glaze

A delicious fall bundt cake with swirls of cinnamon and topping with a sweet maple caramel glaze. A perfect morning snack.

Course Breakfast, Brunch
Cuisine American
Keyword Bundt Cake, Cinnamon Swirl, coffee cake, Maple
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8 servings
Author The Tiny Fairy

Ingredients

STREUSEL

  • Tablespoons cold unsalted butter, cubed prefer Plugra brand
  • cup all-purpose flour
  • cup brown sugar, firmly packed
  • 1 teaspoon cinnamon powder
  • ¼ cup chopped pecans or walnuts

CAKE

  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • ½ cup unsalted butter, softened at room temperature prefer Plugra brand
  • cups granulated sugar
  • ½ cup sour cream prefer Daisy brand
  • 2 eggs, room temperature
  • 1 tsp vanilla extract or paste
  • ½ teaspoon maple flavor emulsion, optional
  • ¼ cup whole milk

MAPLE CARAMEL GLAZE

  • ½ cup brown sugar, packed
  • ¼ cup unsalted butter, room temperature prefer Plugra butter
  • 2 Tablespoons heavy whipping cream
  • 2 Tablespoons real maple syrup

Instructions

  1. Preheat oven to 375°F. Lightly butter and flour the pan or use a baking spray. Set aside.

MAKING THE STREUSEL

  1. In a small mixing bowl, combine the cubed butter, flour, brown sugar and cinnamon. Using a pastry cutter or a fork, cut the butter into the dry ingredients until the butter is pea size. Add the chopped nuts and stir to combine. Set aside.

MAKING THE CAKE BATTER

  1. In a separate mixing bowl, whisk to combine the flour and baking soda. Set aside.

  2. In a stand alone mixer fitted with a paddle attachment or with a hand held electric beater, cream the butter and sugar until light and fluffy, about 3-5 minutes. Mix in sour cream. Add eggs, one at a time and mix just until incorporated. After each egg, scrape the sides to ensure even mixing. Mix in vanilla extract and maple emulsion.

    Note: The emulsion is optional, but I highly recommend it.

  3. On low speed, slowly add the flour and milk, alternating between the two (flour, milk, flour) and mix just until incorporated.

    Tip: Always use a rubber spatula to fold the batter and double check that the bottom of the mixing bowl was incorporated. If not, fold the batter a few times to evenly distribute.

  4. Pour half the batter into the prepared bundt tin. Evenly sprinkle the streusel and add the remaining batter. Insert a knife or wooden skewer in the batter to make swirls.

  5. Gently tap bundt tin on the counter to release any air pockets or bubbles and place the filled bundt pan on a baking sheet in the oven. Bake for about 40-45 minutes or until golden. You can test by inserting a skewer in the center, if it comes out clean, it's done.

  6. Remove from the oven and allow the cake to cool for 10 minutes in the tin before turning out on a baking rack.

MAKING THE GLAZE

  1. While the cake is baking, make the maple caramel glaze. In a small sauce pan over medium heat, stir until you combine butter and brown sugar. Add heavy whipping cream and maple syrup. The sauce will bubble up, but keep stirring until all ingredients are smooth and combined, about 2 minutes.

ASSEMBLY

  1. Place the cake on a serving platter and drizzle or pour the glaze over the bundt cake.

    Note: If your cake is warm, the glaze will melt off the cake and pool at the bottom. If you want the perfect glaze on top, wait for the cake to come to room temperature before glazing.

Recipe Notes

This recipe was adapted from the Nordic Ware label recipe on the bundt pan packaging.