Product Used In This Recipe
Pancake Bundt with Brown Sugar Maple Glaze
|
PREP: 45 MINUTES
COOK: 40 MINUTES
SERVINGS: 10 - 12 SERVINGS
PRINT RECIPE
You are not logged in! Login or create an account here to save recipes.
Your favorite breakfast transformed into a light and fluffy sliceable Bundt cake! This pancake Bundt is soaked in a simple maple syrup when still warm and then drizzled with a brown sugar maple glaze when ready to serve. The combination is incredible, baked in our beautiful Jubilee Bundt design. Easily slice and share with family and friends for weekend brunch. This recipe was created by Bake From Scratch magazine as part of the Bundt of the Month recipe collection.
Ingredients
Pancake Bundt Cake:
- 3 cups (375 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
- 8 tablespoons (112 grams) unsalted butter, melted and divided
- ½ cup (100 grams) granulated sugar
- 3¾ teaspoons (18.75 grams) baking powder
- 1¼ teaspoons (3.75 grams) kosher salt
- ¼ teaspoon ground nutmeg
- 1¼ cups (300 grams) heavy whipping cream, room temperature
- 1 cup (240 grams) water, room temperature
- 3 large eggs (150 grams), room temperature
- 1½ teaspoons (9 grams) vanilla bean paste
Maple Simple Syrup:
- ¼ cup (85 grams) maple syrup
- 1 tablespoon (12 grams) granulated sugar
- 1 tablespoon (15 grams) water
- ¼ teaspoon (1 gram) maple extract
Brown Sugar Maple Glaze:
- ½ cup (110 grams) firmly packed dark brown sugar
- 6 tablespoons (84 grams) unsalted butter, softened
- 2 tablespoons (30 grams) heavy whipping cream
- 1 teaspoon (7 grams) maple syrup
- ½ teaspoon (1.5 grams) kosher salt
- 1 teaspoon (4 grams) maple extract
- ½ teaspoon (3 grams) vanilla bean paste
Directions
Pancake Bundt Cake:
- Preheat oven to 350°F (180°C).
- In a small bowl, stir together 2 tablespoons (16 grams) flour and 2 tablespoons (28 grams) melted butter until well combined. Using a pastry brush, spread flour mixture all over inside of a 10-cup Bundt pan*, being sure to evenly get into grooves.
- In a large bowl, whisk together sugar, baking powder, salt, nutmeg, and remaining 3 cups (375 grams) flour.
- In a medium bowl, whisk together cream, 1 cup (240 grams) water, eggs, and vanilla bean paste; whisk in remaining 6 tablespoons (84 grams) melted butter. Add cream mixture to sugar mixture; whisk just until combined and no large flour pockets remain. (Mixture will still be lumpy; do not overmix.) Pour batter into prepared pan. Firmly tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
- Bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers 200°F (93°C), 35 to 40 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack placed over a rimmed baking sheet.
- Generously brush Maple Simple Syrup all over still-warm cake until all of mixture is used up. Let cake cool for 20 minutes.
Maple Simple Syrup:
- In a small microwave-safe bowl, whisk together maple syrup, granulated sugar, and 1 tablespoon (15 grams) water until well combined. Heat on high in 10- to 20-second intervals, whisking between each, until sugar dissolves. Whisk in maple extract. Makes about 1/3 cup
Brown Sugar Maple Glaze:
- In a small saucepan, stir together brown sugar, butter, cream, maple syrup, and salt. Bring to a boil over medium-high heat, stirring frequently; cook, stirring constantly, for 2 minutes. Remove from heat. Stir in maple extract and vanilla bean paste. Use immediately. Makes about 3/4 cup.
- Spoon Brown Sugar-Maple Glaze into a heatproof squeeze bottle with a ¼-inch opening in tip. Using a kitchen glove or towel to hold bottle if it feels too warm, carefully pipe glaze into and over grooves of cake as desired. (Alternatively, use a spoon to drizzle glaze.) Serve warm with any extra glaze.
Notes:
If glaze starts to get too cool and thick, place in a microwave-safe bowl and heat on high in 10-second intervals, stirring between each, until desired consistency is reached
For endless Bundt recipe inspiration, check out bakefromscratch.com.
Posted by Michelle Carver
This worked beautifully!!!!! The slices really did taste like absolutely delicious pancakes!!! I wish I had the baking skills to sub buttermilk for heavy cream while keeping the fat ratios and leavening right because the moisture and texture are amazing, I just like the flavor of buttermilk pancakes. This recipe helped me figure out a quicker (hands-on) way to make pancakes for a small crowd and using 2 bundt pans to make 2 at once and people can serve themselves is the solution! I did use the maple simple syrup I did NOT use the glaze as I have a homemade syrup we love.
Posted by LynneV
This is a question – not a review: What would the baking time be for the mini bundt pan (the one with 6 mini bundts in one pan)? Thanks!
Posted by Nordic Ware
Hi! Check out Bake From Scratch Recipe page for baking time for a Bundtlette Pan (scroll towards the bottom of the page): https://www.bakefromscratch.com/pancake-bundt-cake/ Please reach out to info@nordicware.com if you have more questions!
Posted by Sharda
This was easy to make and delicious.
Posted by Shell
So very good!! Genuinely nails the pancake interior texture and the slightly crispy exterior is DIVINE. The maple brown sugar glaze is perfect drizzled over a slice or in coffee. Definitely a fun treat.