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Brown Sugar Maple Pound Cake

A nostalgic and comforting brown sugar maple pound cake that boasts rich flavors and a buttery softness, perfect for any gathering or quiet afternoon.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package (8 ounces) cream cheese, room temperature Adds richness to the cake.
  • 1 1/4 cups unsalted butter, room temperature Make sure it's soft for easy blending.
  • 2 cups light brown sugar, packed Gives sweetness and depth of flavor.
  • 1 cup granulated sugar Balances the richness of the brown sugar.
  • 6 large eggs, room temperature For better emulsification of ingredients.
  • 2 teaspoons maple extract Enhances the maple flavor.
  • 3 cups cake flour Produces a fine crumb texture.
  • 1/4 cup buttermilk, room temperature Adds moisture and a slight tang.
  • 3 tablespoons pure maple syrup Deepens the flavor profile.
  • 3 tablespoons heavy whipping cream For a rich and glossy glaze.
  • 1/2 cup confectioners' sugar Creates a sweet, irresistible glaze.

Method
 

Preparation
  1. Preheat your oven to 325 degrees F. Spray a 10-inch bundt pan with non-stick cooking spray; this ensures an easy release later.
  2. In a stand mixer, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2-3 minutes.
  3. Gradually add brown sugar and granulated sugar; continue beating until the mixture is fluffy (about 4-5 minutes).
  4. Add the eggs, one at a time, mixing well after each addition until fully incorporated.
  5. Pour in the maple extract and mix for another minute.
  6. Gradually add the cake flour on low speed, mixing just until combined, followed by the buttermilk. Do not over-mix to ensure a tender cake!
  7. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Baking
  1. Bake for 75-80 minutes, checking doneness with a toothpick—it should come out clean.
  2. Let the cake cool in the pan for 15-20 minutes before inverting onto a wire rack.
Glazing
  1. Prepare the glaze by boiling the butter, maple syrup, and heavy cream together in a small saucepan.
  2. Remove from heat and whisk in the confectioners' sugar until smooth.
  3. Drizzle the glaze generously over the cooled cake.

Notes

Use real maple syrup for the best flavor. For a dairy-free version, use plant-based butter and dairy-free cream cheese. Ensure all refrigerated ingredients are at room temperature for a better batter consistency.