Maple Bundt Cake
The Kid is allergic to chocolate AND peanuts. The best combo on earth. So I have to make up new things for him to eat for dessert. This cake is great and you don’t even miss eating chocolate. Well. Sort of.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 -1/2 sticks softened butter
1/2 cup brown sugar
2 extra large eggs
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
1 cup sour cream
Preheat oven to 350 degrees. Grease a 10-inch Bundt pan.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
With an electric mixer, beat butter and sugar until fluffy. Add the eggs, 1 at time, beating well after each. Add the maple syrup and the vanilla.
Add flour mixture alternately with the sour cream, beating until just combined. Pour batter into your prepped bundt pan.
Bake approx 35 to 40 minutes. Let cool in pan on a wire rack for 15 minutes, then invert onto rack to cool completely.
I like to drizzle it with more maple syrup and serve it with a little whipped cream.