Brown Sugar Maple Cake is so moist and tender, easy to make from scratch with minimal effort! This cake is packed full of warm cinnamon, maple and brown sugar flavors!
Preheat oven to 350 degrees. Grease a 10-12 Cup bundt pan with 1 Tablespoon of butter and dust lightly with flour. Shake the pan around to evenly distribute the flour and shake out any excess.
In a large bowl whisk together the flour, baking powder, cinnamon and salt until combined.
In a second large bowl if using hand mixer or in the bowl of a stand mixer fitted with the paddle attachment beat together the butter and brown sugar on medium speed for 3 minutes or until light and fluffy.
Add the eggs one at a time and beat well after each addition. Add the Maple extract and beat just until combined.
Add half of the dry ingredients into the wet ingredients and beat just until combined. Pour in all of the milk and mix just until incorporated, then add the remaining dry ingredients and mix just until no dry streaks remain.
Pour the batter into the prepared bundt pan and bake for 50-60 minutes until a toothpick inserted in the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then invert onto a cooling rack or cutting board to cool completely.
FOR THE GLAZE
Whisk all ingredients together in a large bowl. Allow the glaze to sit for 5 minutes, then pour over the cake as desired.
Notes
NOTE: Make sure you butter and flour your bundt pan! This is a necessary step when using a bundt pan to make sure your cake comes out of the pan easily after baking. Use about 1 Tablespoon of butter and use your clean hands to get the butter into every nook and cranny! Then dust lightly with flour and shake out any excess over the sink.