This moist cake tastes like a blend of two of our country's most-loved doughnut flavours: sour cream and maple-glazed.
- Prep time 30 minutes
- Total time 2 hours & 30 minutes
Cake: In large bowl, beat butter with 1 cup of the sugar until fluffy. Beat in egg yolks, 1 at a time. Beat in sour cream and maple extract. In separate bowl, whisk together flour, baking powder, salt and baking soda. Stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk, to make stiff batter.
In separate bowl, using clean beaters, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp at a time, until firm glossy peaks form. Fold one-third of the egg white mixture into batter; fold in remaining egg white mixture. Scrape into greased and floured 10-inch (3 L) Bundt pan, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 40 to 50 minutes. Let cool in pan for 20 minutes. Using tip of knife, loosen edge of cake from pan. Invert rack over pan; turn cake out onto rack and remove pan.
Slide sheet of foil or waxed paper under rack (to keep work surface clean). Mix maple syrup with warm water; brush all over cake. Let cool completely.
Maple Glaze: In bowl, mix maple syrup with maple extract; stir in icing sugar to make thick pourable glaze, adding up to 1/2 tsp water, a little at a time, to reach desired consistency. Pour over cake. Let stand until set, about 15 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)
Makes 12 to 16 servings.
Nutritional facts per each of 16 servings: about
- Fibre 1 g
- Sodium 244 mg
- Sugars 31 g
- Protein 5 g
- Calories 343.0
- Total fat 14 g
- Potassium 94 mg
- Cholesterol 81 mg
- Saturated fat 8 g
- Total carbohydrate 49 g
- Iron 10.0
- Folate 20.0
- Calcium 6.0
- Vitamin A 13.0