Yesterday my culinary road trip with Martha was interrupted by an actual road trip down to St. Petersburg to visit my mom at her new condo. Today, I was once again able to hit the road in the comfort of my own kitchen and make a Vermont Maple Bundt Cake from page 138.
As a small child I used to spend my summers in Vermont with my parents’ best friends and their two daughters. I remember how much I used to love little maple sugar candies shaped like tiny bears! Real Vermont maple syrup always makes me nostalgic for those days and Martha’s dessert is a unique way to bring the comforting flavor of maple syrup in a moist, delicious bundt cake.
I followed this recipe exactly — when you’re making a cake, especially one you’re not familiar with, it’s important to be true to the recipe because the ratio of dry ingredients to moist ones will determine the texture. Too much flour wouldn’t create such a tender and delicate cake. This recipe uses only brown sugar and maple syrup to sweeten it, which gives it a rich, warm flavor you can’t quite achieve with white sugar. Fresh whipped cream drizzled with maple syrup on top completed the experience and because it’s a bundt cake, you know it has to be beautiful to look at as well!
This is a wonderful cake to serve at a party because your guests will love it and they’ll definitely want you to share the recipe with them!
