Saturday, February 4, 2012

Maple Nutmeg Bundt Cake

So it is now February 4th and my New Year’s resolutions have been a bust.  I set up four different excel lists to log my progress in each area of my life I wanted to improve.  Don’t look at me with those rounded, sky-high eyebrows.  I may seem like a sort of control freak but I always think I long for routine and organization.  Alas, it doesn't take long before my routine gets stale. Which it did recently and I felt like a deflated balloon spinning backwards in circles.

Anyway, I am sorry for my brief absence from the blog world.  Believe me I couldn't have missed you more.

Sometimes a change in routine helps.  Taking some time to myself, and talking with friends allowed me to gain some perspective.  Now I am all puffed up and back on my game.  So why not reward my return to yoga class with a little cake.  Maybe I should have a recipe under my belt when I need some more of that girl talk over coffee.  And this is a great excuse to use my new bundt cake pan.

How pretty is a bundt cake pan!  They are almost architectural, like an element of a castle.  If you check out Sur le Table at Christmas they have actual castle-shaped bundt cake pans.  A little powder sugar can look like snow.  That is less work than a gingerbread house so I wouldn't feel guilty eating it.  I don't have many bundt cake recipes in my cookbook library, so I did a little internet search.  Martha Stewart's site had more than a few interesting bundt cake recipes and this one is an adaption of one found there.  You should go here.  My craving for this cake was inspired by these nutmeg maple cookies on Smitten Kitchen's blog, (hence the addition of nutmeg) which were fabulous.  Bookmark them, print the recipe for later or  add them to your list of Christmas cookies.  Definitely remember them.

My mother warned me that the cake pan needs to be greased well.  It is easy for the cake to get stuck in those pretty little grooves.  My mother-in-law, an avid baker, suggested Wilton's Cake Release.  It's a soybean oil that you can brush on the inside of your pan.  Since it is an oil it will get in all those crevices and still keep our hands clean.  Soybean oil is flavorless so you don't have to worry that you are adding anything unwanted to your recipe.

This is not a cake for sinful, gooey cravings.  This is an elegant cake best enjoyed over conversation.  It's not too sweet with just a hint of earthy spice.  I should say that I may have been a little heavy handed on the nutmeg but that is just me.  Generally in baked goods the measurement for nutmeg is 1/8th 1/4th of a teaspoon.  So here is the recipe adapted from the Martha Stewart website.

Maple Nutmeg Bundt Cake
  • 2 cups of flour
  • 2 eggs
  • 1 and 1/2 sticks of butter (or 12 tablespoons), room temperature
  • 1/2 cup maple syrup
  • 1/2 teaspoon vanilla
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of salt
  • 2 teaspoons baking powder
  • 1/8 to 1/4 teaspoon of grated nutmeg
  • 1 cup sour cream
  • confectioners sugar for sprinkling
  • Wilton's Cake Release for drizzling
Preheat your oven to 350 degrees and as always make sure your rack is in the center.  Drizzle Wilton's Cake Release into your Bundt pan spread using a pastry brush.  You are done when it looks nice and shiny and you have greased all the crevices. Whisk together your dry ingredients: flour, baking soda, baking powder, salt, and nutmeg.  Using a stand mixer, cream your butter and sugar.  Your butter should be at room temperature in order for the sugar to properly absorb the fat.  If it is too cold you will get air pockets, melted and it will separate.  Add your eggs one at  a time and allow each one to be blended thoroughly into the mixture.  Add maple syrup and vanilla.  Add your flour in thirds, alternating with the sour cream.  Pour the batter into your pan and bake for 35 to 45 minutes.  I test it with a long wooden skewer. If it comes out dry you are done.  Sprinkle with powdered sugar before serving.  If you do it too soon the cake will absorb the sugar and you loose the pretty effect.


  1. I love bundt cakes- and this one sounds delicious!

  2. I love the bundt concept because there are no layers requiring icing and the bundt shape is so appealing. I have a one-pound container of nutmeg so I like to use it when I can but of course never more than a quarter teaspoon at a time.
    This is a wonderful cake for as you say, Thanks for this post.

  3. oh i love the way you's just so rightly seasoned almost always...i mean your writing ;p
    wow one more Wilton product in my list...and my bundt pan is yet to come from abroad...along with the cake release mebbe :p
    the pic looks the lighting there!

  4. thank you for always coming back to makes me feel like I owe you a recipe!