This recipe is SO delicious I am not going to make you wait with extensive stories about how it came to be.
Maple Bundt Cake
1/3 cup butter, melted
1/3 cup plain yogurt (greek style is best)
1 cup pure maple syrup (do NOT use maple flavored breakfast syrup)
1/4 cup brown sugar
1 tsp vanilla extract
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1 Tbsp Baking Powder
1 tsp cinnamon
3/4 cup milk
Preheat oven to 350 F and grease a bundt pan/fluted tube pan.
In a large bowl combine butter, yogurt, maple syrup, brown sugar, vanilla, and eggs and mix well. In a separate, smaller bowl combine flour, baking powder, and cinnamon. Alternately add dry ingredients and milk to large bowl of wet ingredients. Do not over mix.
Pour into a greased bundt pan. Bake for 40-45 minutes or until a toothpick inserted in center comes out clean (or with tiny cake crumbs attached but not wet batter). Cool in pan on wire rack for 10 minutes then remove cake to wire rack and allow to cool completely.
Ok…here is where I messed up. I made a Maple Peanut Butter Glaze to top this cake and it was fabulous. But it is just one of those things that I don’t measure. I added approximately equal amounts of pure maple syrup and natural PB along with some coconut milk to make it more drizzly. It’s not something you can really mess up. Just start small and keep adding until it’s how you want it. The cake is amazing by itself so don’t worry if you aren’t up for making the glaze.