Sour Cream Maple Cake with Lemon Glaze
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 to 12 servings
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 tablespoon pure maple syrup
- 2 large eggs
- 2 cups all purpose flour
- 3 tablespoons sour cream
- 1 1/3 cups sour cream
- 1 1/3 cups powdered sugar
- whipped cream
- 1/4 cup pure maple syrup
- 1 1/2 teaspoons fresh lemon juice
- nonstick vegetable oil spray
- 1/2 teaspoon grated lemon peel
- Carbohydrate 53 g(18%)
- Cholesterol 79 mg(26%)
- Fat 22 g(33%)
- Fiber 1 g(3%)
- Protein 4 g(8%)
- Saturated Fat 12 g(58%)
- Sodium 192 mg(8%)
- Calories 419
PreparationFor cake: Preheat oven to 350°F. Butter 9-inch-diameter Bundt pan, then spray with nonstick spray. Combine flour, baking powder, baking soda, and salt in medium bowl. Whisk sour cream and maple syrup in another medium bowl. Mix walnuts, 1/4 cup maple sugar, and cinnamon in small bowl. Using electric mixer, beat butter and remaining 1 1/3 cups maple sugar in large bowl until fluffy. Gradually beat in eggs and vanilla, occasionally stopping to scrape down sides of bowl. Add flour mixture in 3 additions, alternating with sour cream mixture in 2 additions. Transfer 2/3 of batter to prepared Bundt pan. Sprinkle with walnut mixture. Pour remaining batter into pan. Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool 20 minutes. Turn out cake onto rack; cool completely. For glaze: Whisk first 6 ingredients in medium bowl to blend. Let stand until thickened, about 30 minutes. Pour glaze over cake. (Can be made 1 day ahead. Cover and keep at room temperature.) Serve cake with whipped cream.
PreparationFor cake: Preheat oven to 350°F. Butter 9-inch-diameter Bundt pan, then spray with nonstick spray. Combine flour, baking powder, baking soda, and salt in medium bowl. Whisk sour cream and maple syrup in another medium bowl. Mix walnuts, 1/4 cup maple sugar, and cinnamon in small bowl. Using electric mixer, beat butter and remaining 1 1/3 cups maple sugar in large bowl until fluffy. Gradually beat in eggs and vanilla, occasionally stopping to scrape down sides of bowl. Add flour mixture in 3 additions, alternating with sour cream mixture in 2 additions. Transfer 2/3 of batter to prepared Bundt pan. Sprinkle with walnut mixture. Pour remaining batter into pan. Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool 20 minutes. Turn out cake onto rack; cool completely. For glaze: Whisk first 6 ingredients in medium bowl to blend. Let stand until thickened, about 30 minutes. Pour glaze over cake. (Can be made 1 day ahead. Cover and keep at room temperature.) Serve cake with whipped cream.
