This maple brown butter pound cake is rich, nutty and perfectly moist. The maple adds cozy sweetness, and a drizzle of cream cheese frosting makes every bite even better than the first! It's a simple yet impressive cake for any occasion. —Alex Bala, Longmont, Colorado
Ingredients
- 2 tablespoons butter, softened, for pan greasing
- 1/4 cup all-purpose flour, for pan greasing
- 1-1/2 cups unsalted butter, (345g)
- 3 tablespoons maple syrup
- 2-1/2 cups sugar (500g)
- 1 tablespoon vanilla extract or paste
- 6 large eggs, room temperature
- 3 cups all-purpose flour (384g)
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup sour cream, room temperature
- simple syrup:
- 1/3 cup water
- 1/3 cup sugar
- 1 tablespoon vanilla extract
- 1/8 teaspoon fine sea salt
- maple frosting:
- 4 ounces cream cheese, softened
- 2 cups confectioners' sugar
- 2 tablespoons vanilla extract
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 2 to 3 tablespoons heavy whipping cream
Directions
- Spread softened butter into a 10-in. fluted tube pan with a brush; sprinkle flour evenly over top. Turn the pan upside down and gently tap to remove loose and excess flour, set aside.
- In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, stirring constantly, 5-7 minutes. Transfer to a small bowl. Cool to room temperature. Stir in maple syrup until combined. Refrigerate until chilled, about 1 hour.
- Preheat oven to 325°. In a large bowl, beat brown butter mixture and sugar until light and fluffy, about 3 minutes. Add vanilla and eggs, one at a time, beating for about 45 seconds after each addition.
- In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture alternately with sour cream until combined.
- Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 65-75 minutes. Cool for 15 minutes; remove from pan to a wire rack to cool completely.
- Meanwhile, for simple syrup, combine water and sugar in a small saucepan. Bring to a boil. Reduce heat; simmer until sugar is dissolved. Remove from heat; add vanilla and salt. Let cool to room temperature. Drizzle or brush syrup over cake while still slightly warm.
- In a large bowl, beat cream cheese until smooth. Add confectioners' sugar, vanilla, maple syrup and salt until well combined. Add heavy whipping cream by tablespoonfuls until desired consistency. Drizzle frosting over cake.
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