Bundt Cake with Coureur des Bois Maple Cream Recipe
Chef's Note
Celebrate maple in all its forms with the Coureur des Bois family of maple-flavored liquors created in Cowansville by the Quebec distillery Ungava Spritis.
This moist, deiliciously maple-flavored cake is simply irresistible. Whether you serve it as an elegant dessert, dunk it in your morning coffee, or enjoy it as a mid-afternoon snack, it will be a definite favorite!
Ingredients
Cake
- 250 g / 2 cups flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- 1 tsp. salt
- 170 g / 3/4 cup unsalted butter, at room temperature
- 135 g / 2/3 cup maple sugar
- 2 large eggs, at room temperature
- 125 ml / 1/2 cup dark maple syrup, at room temperature
- 125 ml / 1/2 cup Coureur des Bois maple cream
- 125 ml / 1/2 cup sour cream, at room temperature
- 1 tsp. vanilla extract
Icing
- 240 g / 2 cups icing sugar
- 125 ml / 1/2 cup Coureur des Bois maple cream
Method
- Preheat the oven to 180°C / 350°F.
- Butter and flour a Bundt pan.
- In a bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, combine the Coureur des Bois mple cream, sour cream and vanilla.
- In a third bowl, beat the butter and maple sugar until creamy.
- Add the eggs, one at a time, beating for 1-2 minutes and scraping down the sides of the bowl after each addition.
- Mix in the maple syrup.
- Add half the dry ingredients and combine.
- Mix in the Coureur des Bois maple cream, sour cream and vanilla mixture.
- Add the remaining dry ingredients and mix until smooth.
- Pour into the greased Bundt pan and bake for approximately 35 minutes or until a cake tester inserted in the middle comes out clean. Wait about 10 minutes before unmolding the cake.
Glaze
- Combine the icing sugar with 1/2 cup Coureur des Bois maple cream.
- The icing should be thick, but runny. Adjust the consistency as necessary with the remaining Coureur des Bois maple cream.
- Pour over the cake.
- Slice and enjoy to the full!
More recipe ideas
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Credit: Colibri Bec Sucré
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