Tuesday, November 15, 2011

Maple Bundt Cake

My partner's mother passed this recipe along to me and it is amazing! I used local Michigan maple syrup and it is perfectly sweetened without any added sugar.

Adapted from a recipe from the Vegetarian Times, October 2010.

Servings: 12
Total time: 1 hour, 30 minutes including cooling

3 1/2 c white whole wheat flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1 1/2 c pure maple syrup
2/3 c canola oil (or substitute 2/3 c of applesauce for a lower fat cake)
2 T vanilla extract
1 T apple cider vinegar
1 1/3 c water
2 tsp maple extract (optional)
Preheat the oven to 325 degrees Fahrenheit. Coat a 10-inch Bundt pan with cooking spray. I recommend Wilton Bake Easy spray or Cake Release.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

In a large bowl, whisk together maple syrup, oil, vanilla extract, apple cider vinegar, water, and maple extract, if using.

Add the dry mixture to the wet.

Pour the batter into the Bundt pan. Bake for 50 to 60 minutes or until an inserted toothpick comes out clean. To keep the cake moist, cover with a slightly damp paper towel (wet then squeezed out completely) and cover with a plastic bag for 10 minutes. Cool for an additional 10 minutes before removing from the pan.

Original recipe nutritional information:
Per slice:
Calories 361
Protein 4g
Total Fat 13g
Saturated Fat <1g
Carbs 57g
Cholesterol 0mg
Sodium 384mg
Fiber 5g
Sugar 26g 

The cake has such a rich and moist texture which gives it a decadent feel while still being light

You can also garnish with powdered sugar but I thought it was sweet enough

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