Study Break: Maple Butter Cake with Bourbon-Maple Glaze

19 Jan

I’ve been down a schoolwork hole the last couple of weeks. I’m studying to be a pharmacy technician and while I’m really enjoying the program, I admit it is more science and math than I’ve done in years. That means I’m reading, re-reading, making flashcards, Googling formulas, performing lab experiments, and taking practice tests pretty much every day. Today it was time for a break, and there is no better way for me to relax than (what else?) baking! After all, too much of anything is overkill and after a certain point you stop retaining information.

I wandered into the kitchen and decided it was time for cake. Something warm and wintry felt right in the midst of all the recent ice and snow. What came to mind immediately was the combination of maple and bourbon with their sweet, rich caramel notes. And I thought a butter cake would be the perfect vehicle. So take a study break with me!

Maple Butter Cake with Bourbon-Maple Glaze

Cake:

2 cups cake flour (can substitute all-purpose, but the final cake will be denser)
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
6 oz. (12 tbsp.) unsalted butter, softened
2/3 cup brown sugar
2 large eggs
1/2 cup maple syrup
1 cup plain whole milk Greek yogurt (or strained regular whole milk yogurt)
1 tsp. vanilla extract

Glaze:

1 oz. (2 tbsp.) unsalted butter
1/4 cup maple syrup
1/4 cup bourbon

Preheat the oven to 350 degrees F. Grease and flour a 9 or 10 cup bundt pan

Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.

In the bowl of a stand mixer or using a hand mixer, beat the butter and brown sugar on medium speed until light and fluffy.

Add the eggs one at a time, beating well and scraping down the sides of the bowl between additions.

Add half of the flour mixture and beat until incorporated.

Mix in the yogurt and vanilla extract, scraping down the sides of the bowl as needed.

Add the rest of the flour mixture and beat until just combined.

Pour the batter into the prepared pan and spread evenly.

Bake the cake for 45 minutes, or until a toothpick inserted in the middle comes out clean.

Cool the cake in the pan for 10 minutes and then invert onto a wire rack.

To make the glaze, combine the bourbon, butter, and maple syrup in a medium saucepan. Bring to a boil and then reduce to a simmer and cook for 10-12 minutes or until it becomes syrupy.

Brush the glaze over the warm cake.

Serve warm or at room temperature.

The cake is surprisingly light and very moist. The bourbon-maple glaze is sweet without being cloying and adds just the right finish to the rich cake. This one is perfect alongside coffee or tea and the flavor reminds me a lot of pancakes with butter and syrup.

Now that I’ve made some sustenance and taken a break to have some playtime, it’s back to the books. But don’t worry, I can never stay out of the kitchen very long.