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Brown Sugar Bundt Cake with Maple Glaze

A moist and tender bundt cake made with rich brown sugar and topped with a luscious maple glaze 🍁. Perfect for holidays, family gatherings, or anytime you’re craving a cozy dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3 cups all-purpose flour
  • 2 cups light brown sugar packed
  • 1 cup unsalted butter softened
  • 4 large eggs room temperature
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp vanilla extract
Maple Glaze
  • 1 1/2 cups powdered sugar sifted
  • 3 tbsp maple syrup pure
  • 1 tbsp milk adjust for consistency
  • 1/2 tsp vanilla extract

Equipment

  • Bundt pan
  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream butter and brown sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
  5. Alternate adding dry ingredients with sour cream and milk, mixing until just combined.
  6. Pour batter into the prepared bundt pan and smooth the top.
  7. Bake 50–55 minutes, or until a toothpick inserted comes out clean. Let cool in pan 10 minutes, then transfer to cooling rack.
  8. For the glaze, whisk together powdered sugar, maple syrup, milk, and vanilla until smooth.
  9. Drizzle glaze over the cooled bundt cake before serving.

Notes

Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Cake can also be frozen without glaze for up to 2 months.