This sinfully rich pound cake is dense and moist and grows more flavorful as it ages. It gets its subtle maple taste from the addition of Maple Crown Royal whiskey. (No, I’m not getting a kickback from them, and yes, I’ll give you non-alcohol alternatives.) It has a delicate crispy crust from coating the pan with sugar before adding the batter, and I kicked the sweet maple flavor up a notch by using maple sugar— but that’s just me; I can never get enough maple!
I played with the icing on this cake. On my first attempt, I made a ganache from maple morsels (something new on the market) and was less than impressed. So I went back to my trusty brown sugar icing and spiked it with maple whiskey. Much better!
If you have a little of this icing left, and you haven’t just eaten it with a spoon, try adding a spoonful to a cup of hot coffee. I like my coffee strong and black, but I’ve got to say, this was delightful. Go ahead and refrigerate it if you want; it’ll cool the coffee down a bit when you add it. You may even want to double the recipe!
|Maple Crown Cake|| |
- 2 cups white sugar (plus enough to coat the inside of the pan)
- ½ cup dark brown sugar
- 1½ cups (3 sticks) butter, room temperature
- 6 eggs, room temperature
- ½ cup buttermilk (Bulgarian style, if possible)
- ½ cup Crown Royal Maple Finished Whiskey*
- 3 cups all-purpose flour
- ½ teaspoon salt (if using unsalted butter, add an additional ¼ teaspoon)
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- * If preferred, substitute ½ cup buttermilk and 1 teaspoon maple flavoring for whiskey)
- 1 cup brown sugar
- ¼ cup whole milk
- 3 tablespoons butter
- 1 cup powdered sugar
- 3 tablespoons maple whiskey
- Heat oven to 350 F.
- Prepare a 10-inch bundt pan by coating it generously with vegetable oil (or coconut oil or shortening - don't use butter!) and then sprinkling thoroughly with sugar.
- In a large bowl, beat the white sugar, brown sugar, and butter together for 3-4 minutes. The mixture should lighten in color.
- Add the eggs, one at a time, beating thoroughly and scraping the sides of the bowl with each addition. Take your time! It should take you several minutes to add 6 eggs.
- Add the liquid and dry ingredients alternately in three additions, beginning with the dry ingredients and ending with the liquids. Beat just enough to combine each time, taking care to scrape the bowl down often.
- Spoon into prepared bundt pan carefully so you don't disturb the sugar on the sides. Smooth the top and bake for approximately 1 hour 20 minutes. The top should be rich brown and a long toothpick inserted in the cake should come out clean.
- Allow cake to rest on cooling rack for 10 minutes, then flip it over. Wait a few more minutes before lifting off the pan. Let cake cool before making icing.
- ICING: Put brown sugar, milk, and butter in a medium saucepan. Turn heat to medium and bring to a boil, stirring frequently. Once it boils, let it cook for 2 minutes without stirring.
- Remove from heat and add powdered sugar and maple whiskey. Whisk vigorously until the icing is smooth. Pour over cooled cake. If you have a little extra, it can be gently reheated and drizzled over ice cream. (if it's too thick, feel free to add a bit more whiskey!)
Keep this covered on the counter (don’t refrigerate) and enjoy it slice by slice. It just gets better and better!
Another brilliant idea from Rowdy! Thanks!
Mwah! Thanks, Mary Rose.