New recipes

Sour Cream Maple Cake with Lemon Glaze

Sour Cream Maple Cake with Lemon Glaze



  • Nonstick vegetable oil spray
  • 2 teaspoons baking powder
  • 1/2 cup walnuts, toasted, chopped
  • 1/4 cup plus 1 1/3 cups maple sugar
  • 1/4 teaspoon ground cinnamon
  • 13 tablespoons butter, cut into pieces, room temperature
  • 2 teaspoons vanilla extract


  • 1 1/3 cups powdered sugar
  • 1 tablespoon pure maple syrup
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated lemon peel

Recipe Preparation

For cake

  • Preheat oven to 350°F. Butter 9-inch-diameter Bundt pan, then spray with nonstick spray. Combine flour, baking powder, baking soda, and salt in medium bowl. Whisk sour cream and maple syrup in another medium bowl. Mix walnuts, 1/4 cup maple sugar, and cinnamon in small bowl.

  • Using electric mixer, beat butter and remaining 1 1/3 cups maple sugar in large bowl until fluffy. Gradually beat in eggs and vanilla, occasionally stopping to scrape down sides of bowl. Add flour mixture in 3 additions, alternating with sour cream mixture in 2 additions. Transfer 2/3 of batter to prepared Bundt pan. Sprinkle with walnut mixture. Pour remaining batter into pan.

  • Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool 20 minutes. Turn out cake onto rack; cool completely.

For glaze

  • Whisk first 6 ingredients in medium bowl to blend. Let stand until thickened, about 30 minutes. Pour glaze over cake. DO AHEAD Can be made 1 day ahead. Cover and keep at room temperature.

  • Serve cake with whipped cream.

Recipe by Claudia FlemingReviews Section

Sour Cream Maple Cake with Lemon Glaze - Recipes

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt make a well in the center and set aside.

Step 2

In a medium mixing bowl using an electric mixer, cream together eggs, sugar, vanilla and lemon zest until pale and thick. Slowly add in melted butter and beat until combined. Add half of the sour cream in and beat to combine add the remaining sour cream and beat until smooth and completely combined.

Step 3

Pour wet ingredients into the well of the dry ingredients and use a spatula to gently fold the wet ingredients into the dry until just combined. Spoon dough out onto a large piece of plastic wrap, and wrap up tight. Refrigerate the donut dough for at least one hour or over night.

Step 4

When you are ready to cook your donuts, heat a heavy bottomed pot of about 2 inches of oil over medium heat to 350F degrees, no hotter and no lower.

Step 5

While your oil is heating up, lightly flour a cool work surface and turn your donut dough out. Dust the top with flour and roll your dough to about 1/2 inch thickness. Using a donut cutter cut out your 12 donuts and set the donut holes aside. **Note: You will most likely have some scraps, I usually just cut these into more little donut holes rather than re-rolling them.

Step 6

Once your oil is heated, gently place 2 -3 donuts at a time into the oil to cook. Once your donuts float nicely to the top, allow them to cook for about 1 more minute before flipping and frying for an additional one minute on the other side. You can always look to see the colour before flipping to check that your donuts are a nice light golden brown before flipping them.

Step 7

Once cooked, use a slotted spoon and allow the donus to drip off any excess oil into the pot. Place the cooked donuts onto a wire rack with some paper towel underneath to cool and drip off anymore excess oil. They will be extremely hot, so please take care not to burn yourself.

Step 8

Allow to cool for a few minutes before dipping in the glaze.

Sour Cream Coffee Cake with Maple Glaze

This coffee cake is wonderful for both breakfast and dessert. It’s perfect for sharing with friends … if you have any left!


  • ¾ cups Granulated Sugar
  • 6 Tablespoons Butter, Softened
  • 1 whole Egg
  • ¾ teaspoons Vanilla Extract
  • 1-½ cup Flour
  • ¾ teaspoons Baking Powder
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Kosher Salt
  • 1 cup Sour Cream
  • ⅓ cups Brown Sugar
  • 1 teaspoon Cinnamon
  • _____
  • ⅓ cups Pure Maple Syrup
  • 1 cup Powdered Sugar


Preheat the oven to 350 degrees and grease a 9×5″ loaf pan. Cream the sugar and butter together in a medium bowl, and then beat in the egg and vanilla.

Whisk together the flour, baking powder, baking soda, and salt. Beat into the butter mixture alternately with the sour cream just until combined.

Whisk together the brown sugar and cinnamon in a small bowl. Spread a fourth of the batter into the loaf pan and sprinkle with 1/4 of the cinnamon-sugar mixture. Repeat the layers 3 more times.

Bake 45-50 minutes or until a toothpick inserted into the center comes out clean. While the cake is cooling in the pan, make the glaze. Stir the maple syrup into the powdered sugar gradually until the glaze is thick and smooth. (You can add additional maple syrup if the glaze is too thick.)

Remove the cake from the pan and let cool on a rack. Drizzle with the glaze while still warm, and then again once cooled completely.

Spiced Walnut Maple Sour Cream Bundt Cake

stock photo
The cake portion of the recipe is adapted from the Williams-Sonoma site. This is one of my all-time favorite cakes! The amount of batter used original recipe caused overflow. So I made note here to reserve about 1/2 cup batter and bake the leftover in a muffin tin. I like to serve my cake with an apple pie filling type of conserve spooned over the sliced pieces, and have included a recipe.

3 cups plus 2 tablespoons sifted bleached cake flour (not self-rising) sift onto a piece of waxed paper and spoon flour into a dry measuring cup. Then level to rim
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt

18 tablespoons (2 1/4 sticks or 1 cup plus 1/8th of a cup) unsalted butter
1 3/4 cups plus 2 tablespoons sugar
5 large eggs

1 cup finely ground walnuts I run them through the food processor until they are like fine crumbs, a blender will do the same thing
1 teaspoon vanilla extract

1 cup sour cream use regular sour cream not low-fat or fat reduced

Maple glaze:
1/2 cup pure maple syrup

1/2 cup finely chopped toasted walnuts
NOTE: to toast, place walnuts in a shallow baking dish or a pie plate and toast in a pre-heated oven. I usually pre-heat to about 350 degrees F. Check after about 10 minutes, you will be able to see if they are ready, they darken slightly and have a more strong aroma and taste.

Confectioners' sugar for dusting - optional

1. Position a rack in the lower third of an oven and preheat to 325 degrees F. (I bake all bundt cakes on the center rack but all ovens are different).
NOTE: I position the oven rack at center of oven. - A lot depends on the particular pan you are using, how high the pan is and how close it is to the top element. So you may have to experiment with positioning of oven racks. With the very deep pans, you are likely better off baking in the lower third of the oven but for pans like the rose pan, pansy pan and fleur de lis, the middle works for me.

Grease and flour a 10-cup Bundt pan.
SARAH SAYS: For best results, grease pan with shortening and dust with flour such as Wondra enabling you to see the intricate details of the pan. Nonstick vegetable oil is fine to use.
Avoid sprays with lecithin because it promotes a gummy layer build up on the pan. Bakers' Joy, a nonstick spray with flour is recommended.

2. Sift together the sifted and measured flour, baking powder, baking soda, cardamom, cinnamon, ginger and salt set aside.

3. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, 35 to 45 seconds.

4. Add the sugar and continue beating, scraping the sides of the bowl as needed, until light and fluffy, 5 to 6 minutes. The time is important as this makes your cakes lighter and fluffier.

5. Add the eggs 1 at a time, beating well after each addition and scraping down the sides of the bowl, until blended.

6. Reduce the speed to low, and add in the ground walnuts and vanilla until blended.

7. Add the flour mixture in 3 additions, alternating with the sour cream and ending with the flour. Blend each addition until just incorporated and continue scraping down the sides of the bowl. Do not overmix or the cake will be dry.
Once your flour is added to wet ingredients, you want to limit the time spent mixing or you will over-develop the gluten in the flour.

8. Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center.
NOTE: I reserve about 1/2 cup batter and bake separately in a muffin tin as I find otherwise it overflows into the oven.

9. Bake the cake for 40 to 50 minutes, or until the cake begins to pull away from the sides of the pan. Check with a toothpick Insert and remove - it should come out with a few moist crumbs but not wet with batter. Do not overbake.

10. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Meanwhile, make the glaze

Maple glaze:
1. In a saucepan over medium heat, bring the maple syrup to a boil.

2. Reduce the heat to medium-low and cook until the syrup is reduced to 1/4 cup, 5-6 minutes.

Finish the cake and serve:
1. Tap the Bundt pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.

2. Using a pastry brush, brush the warm cake with the glaze. Sprinkle with toasted nuts.

3. Let the cake cool completely, at least 2 hours, before serving.

Cake can be stored at room temperature for a few days. Cake freezes nicely for a month or more.

I usually double this recipe to serve all servings of cake.
1/3 cup orange or lemon juice
1/4 cup sugar
1 teaspoon cornstarch
4 apples, peeled and cored and sliced thinly, quite thinly
1/4 cup dried cranberries (craisins) or raisins
1 teaspoon cinnamon
water, if needed

NOTE: Also, the sugar or sweetener can be increased as per taste but must be increased at the beginning of the recipe, not as the apples are cooking.

In a large saucepan, combine juice with sugar and cornstarch until smooth. Stir in apples, dried fruit and cinnamon.
Cook over medium heat, stirring occasionally for about 7-9 minutes or until apples are tender and sauce is slightly thickened. I find you need to add more water as you go along.
Serve warm or at room temperature.

I store in the refrigerator for several days. Drizzle a spoon of this topping over sliced cake. If you like, a dollop of whipping cream may be scooped over.

Vermont Maple Sour Cream Coffee Cake

When you&rsquore looking for a moist, fluffy sour cream coffee cake, look no further than this recipe. Not only is this a perfect coffee cake recipe, but it has a delightful surprise of an inside layer and a topping made of a mixture of chopped walnuts, maple sugar and cinnamon. The sweet and nutty crumb topping and inside treat takes this cake up a few notches. Try this yummy coffee cake and then share the recipe on Facebook, Pinterest, Twitter or Instagram – and be sure to tag us @cabotcheese when posting on Instagram.

Preheat oven to 350°F. Generously grease a 9-inch tube pan (or coat with cooking spray). Then dust with flour.

Sift the flour, baking powder, baking soda and salt into a medium bowl.

Cream together sugar and Cabot Unsalted Butter in a large bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs and beat until blended.

Add the flour mixture in thirds, alternating with Cabot Sour Cream and ending with flour mixture. Add vanilla and beat just until blended.

Combine maple sugar, walnuts and cinnamon in a small bowl.

Pour half of batter into prepared pan. Sprinkle with half of the nut mixture. Add remaining batter and top with the remaining nut mixture.

Bake for 40 to 50 minutes or until toothpick inserted in the center comes out clean.

Let cool in pan for about 10 minutes, then remove cake to a serving plate and let cool a bit longer. Slice and serve warm.

For another delicious maple dessert recipe, try our Maple Cheesecake . Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We&rsquod love to hear your feedback on this sour cream coffee cake recipe, so please rate and review it when you have the chance.


2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch salt
1 cup sugar
8 tablespoons (1 stick) Cabot Unsalted Butter, softened
2 large eggs
1 cup Cabot Sour Cream
1 teaspoon pure vanilla extract
½ cup maple sugar (available in specialty food stores)
½ cup chopped walnuts
1 teaspoon ground cinnamon

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.


PREHEAT oven to 350°F. Generously grease 9-inch tube pan (or coat with cooking spray), then dust with flour.

SIFT flour, baking powder, baking soda and salt into medium bowl.

CREAM together sugar and butter in a large bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs and beat until blended.

ADD flour mixture in thirds, alternating with sour cream and ending with flour mixture. Add vanilla and beat just until blended.

COMBINE maple sugar, walnuts and cinnamon in a small bowl.

POUR half of batter into prepared pan. Sprinkle with half of nut mixture. Add remaining batter and top with remaining nut mixture.

BAKE for 40 to 50 minutes or until toothpick inserted in center comes out clean.
Let cool in pan for about 10 minutes, then remove cake to serving plate and let cool a bit longer. Slice and serve warm.

Bready or Not: Maple Sour Cream Bundt Cake

IT IS BOOK RELEASE MONTH. IT IS CAKE AND PIE MONTH. Oddly enough, the emphasis will be on maple. Gee, you might think I like the stuff.

I am starting out with what might be the best bundt cake recipe I have ever made. Yes, it even rivals the infamous Tunnel of Fudge Cake.

This recipe is extremely close in flavor and texture to the holy-moley-amazing Maple Walnut Cake, minus the walnuts. The Maple Walnut Cake is stunning to eat but it’s also very time-consuming to make because it’s a layer cake.

This bundt cake is EASY. It whips together in no time.

The cake itself is like a moist pound cake–soft, tender, and sweet with maple.

I opted for a glaze rather than a frosting. Tweak the liquids to make that as thick as you want, but really, the cake is sweet on its own so you don’t need a big layer here.

Some of these pictures look almost pornographic, don’t they?

Yes, the glaze is as good as it looks. You can’t go wrong with powdered sugar, cinnamon, butter, and maple flavor. Well. I guess you can go wrong if you’re diabetic.

Old Fashioned Sour Cream Donuts

  • Author: Chef Resha
  • Prep Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 14-16 donuts/holes


Old fashioned sour cream donuts, way better than what you remembered as a kid. Adapted from ChefSteps. Check them out for other glaze variations.


For the donuts

  • 600 g pastry flour (or all purpose)
  • 15 grams baking powder
  • 12 grams kosher salt
  • 1 grams freshly ground nutmeg, optional
  • 240 grams granulated sugar
  • 36 grams softened unsalted butter
  • 90 grams egg yolks, beaten (from about 5 – 6 large eggs)
  • 380 grams sour cream
  • Nonstick spray
  • Canola or vegetable oil for frying

For the glaze

  • 400 grams confectioners’ sugar
  • 100 grams whole milk
  • Vanilla beans from 1 pod, optional
  • 2 grams pure vanilla extract
  • 4 grams fine sea salt


  1. Line a medium mixing bowl with plastic wrap sprayed with nonstick spray. Set aside.
  2. In the bowl of a stand mixer, combine the sugar, yolks and butter with the paddle attachment. Set the mixture to high and mix until the color of the mixture lightens and the volume increases, this will take about 2 minutes. Stop the mixer, add the sour cream, then mix on medium until smooth — about 2 more minutes.
  3. Sift the dry ingredients into a separate bowl and stir them together. With the stand mixer set to low, add the dry ingredients into the wet ingredients, one large spoonful at a time. Be careful with this step, you don’t want the dry mixture fo fly all over you, so stop the mixer in between spoonfuls if you have to.
  4. Transfer the dough to the bowl lined with plastic wrap. Spray nonstick spray on the top of the dough and cover it, placing the ends of the plastic wrap directly on the dough. Refrigerate it for 60 minutes. At this point, you can keep the dough in the fridge for up to a week!
  5. When ready to fry, prep a baking sheet with parchment, and coat it with nonstick spray. Set aside.
  6. Lightly dust your work surface with flour. Transfer the dough on top of the dusted surface. Work quickly to keep it cool, lightly dust the top of the dough mound with flour and roll it out to about a half-inch thick. You can add a little more flour as needed.
  7. Brush any excess flour from the surface of the dough. Trace circles into the dough by gently marking it with a 3-inch round cutter, this helps maximize your space. Cut out the donuts, dipping the bottoms of the cutter in flour before every cut to prevent sticking. After all of the donuts are cut out, grab a 1 1/4-inch cutter and cut holes out of each donut, again dipping the cutter into flour before every cut.
  8. Place the cut out donuts and hols to the parchment lined baking sheet, making sure to brush off any excess flour. Cover the donuts with plastic wrap, making sure the plastic doesn’t come in contact with them. Pop it in the fridge for 30 minutes.
  9. Make the glaze while you wait. Mix the confectioners’ sugar, milk, salt, vanilla extract, and vanilla beans (if using) until smooth. Set aside.
  10. In a large pot over medium heat, bring at least 3 inches of fry oil to 340 degrees F (170 degrees C). Use a thermometer to monitor and maintain the temperature. You can also use a deep fryer if you want an accurate and steady temperature.
  11. Grab a stopwatch! When the oil is heated, fry one to 2 donuts at a time. They will sink at first, but as soon as they rise to the surface, cook it for 40 seconds. Flip the donuts over using a spider strainer or slotted spoon, and cook for 80 seconds. Flip one last time and cook for another 80 seconds. Transfer the donuts to a baking sheet lined with a baking rack or a paper towel lined plate. Continue to fry the donuts, and when you get to the holes, just fry them until golden brown all over. No need to time that part, you’ll know when they’re done visually. Cool the donuts and holes for 15 minutes before glazing. Serve and enjoy!

Keywords: sour cream donuts, donuts, old fashioned donuts, sweets, desserts

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup white sugar
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1 ¼ cups sour cream
  • 1 ½ cups fresh blueberries
  • cooking spray
  • ¾ cup white sugar, divided
  • 1 teaspoon lemon zest
  • ¼ cup lemon juice

Adjust an oven rack to the middle position and heat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Whisk flour, baking powder, and salt in a medium bowl until combined.

Whisk egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.

Add blueberries to the dry ingredients and gently toss just to combine. Add sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain, and the batter will be thick. Don't overmix.

Using a large spoon sprayed with nonstick cooking spray to prevent sticking, spread the batter evenly into the greased loaf pan.

Bake in the preheated oven until the top is light brown and a toothpick or skewer inserted into the center of the bread comes out clean, 25 to 30 minutes. Rotate the pan from front to back halfway through the baking time. Let cool for 5 minutes.

While bread is cooling, mix 1/2 cup sugar and lemon zest together in a small bowl. Set aside.

Bring lemon juice and remaining 1/4 cup sugar to a simmer in a small saucepan over medium heat stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. Brush the top of the bread with glaze, then sprinkle the lemon sugar onto the glaze.

Maple Sour Cream Bundt Cake with Vanilla Bean Bourbon Glaze

This post is going to be very short, but it’s totally worth it because I have a fabulous new bundt cake recipe to share with you today!

My awesome friend BL came to my house for Shabbat recently, and in her honor, I knew I had to come up with a delicious cake to serve. One of her favorite dessert flavors is maple, so my mind naturally went there. Add in some sour cream (or tofutti sour cream, if you are so inclined) for richness, and you are left with one of the most delicious bundt cakes I’ve come up with in a while! If you are looking for a delicious, simple, and very pretty cake, try this. It’s dense and pound cake-like, but with a wonderfully different flavor. You’ll totally love it!

If you are looking for a dairy cake recipe for the upcoming holiday, try this with butter and sour cream. If you want a non dairy option, sub those out with margarine and tofutti sour cream – the cake will still be fabulous.

Maple Sour Cream Bundt Cake:

By Miriam Pascal, OvertimeCook.Com


1 cup (2 sticks) butter or margarine

2 teaspoons vanilla extract

1 1/2 teaspoons baking powder

1 cup pure maple syrup (for best results do not use pancake syrup)


Preheat oven to 325. Spray a bundt pan well with floured baking spray and set aside.

In the bowl of an electric mixer, combine the butter/margarine and sugar and beat until smooth.

Add the eggs, one at a time, beating well to combine after each addition.

Add the vanilla extract and baking powder, and beat to combine.

In a small bowl, whisk together the maple syrup and sour cream until somewhat smooth. (It may still have some pieces, but that’s fine)

Turn the mixer to low speed, and add about a third of the flour. With the mixer still running, add half of the maple/sour cream mixture, then another third of the flour, the remaining maple mixture, and finish off with the rest of the flour. Beat until combined, but don’t over-mix.

Pour the batter into the prepared bundt pan and bake at 325 for about an hour, until a tester inserted into the middle comes out clean.

Set aside to cool fully before glazing.

Vanilla Bean Bourbon Glaze:

By Miriam Pascal, OvertimeCook.Com


1 Tablespoon boiling water

1 teaspoon vanilla bean paste (sub 1 teaspoon of vanilla extract if you don’t have it, but reduce the water by a teaspoon)

toasted pecans, optional, for decorating


Combine all ingredients except pecans in a bowl and stir until combined. Drizzle over cooled cake. If desired, sprinkle toasted pecans over the cake immediately after drizzling.

Thanks for reading! Make sure to come back soon, because I have one more really awesome dairy treat – perfect as a last minute idea – to share with you before Shavuot! -Miriam

PS – What’s everyone cooking up for the holiday? I’d love to hear your ideas! (And of course, if you’re making anything from this blog!)

Step by step sourdough lemon cake

Making the batter

This recipe is easy as can be. Go ahead and preheat your oven to 350 with the rack in center.

Prepare your pan with non stick cooking spray. I like to use a loaf pan so it feels acceptable to serve this lemon cake as a breakfast. But a square cake pan works very well too!

Combine the oil, sugar, and eggs, in a bowl with an electric mixer. It will just take a minute.

In a separate bowl, mix up the dry ingredients. Add them to the sugar mixture 1/3 at a time. So add 1/3 of the dry ingredients, then stir in the milk. Add another third, stir in the sourdough starter. Add the last third and gently stir.

Finally, mix in the lemon juice and zest by hand. Pour the batter into the prepared pan.

Bake the cake for 50-60 minutes until a toothpick inserted into the center comes out clean. The top will crack. If you&rsquore using a square cake pan, it will be done in 40-50 minutes.

Making and pouring the glaze

Set the cake, still in its pan, onto a cooling rack and let it cool for about 15 minutes.

While the cake is cooling, let&rsquos mix up the glaze. It will all fit in just a small bowl.

Mix up 1/2 cup of powdered sugar, 2 teaspoon of lemon juice, and 2 teaspoons of lemon zest. Pour it over the slightly cooled cake while it&rsquos still in the pan. After a few more minutes, the glaze will cool and harden. At this point, remove the cake and let it finish cooling on a cooling rack.

When completely cool, slice and serve!

You can always double this recipe and freeze one. Make sure it is fully cooled before you freeze it. Make the lemon glaze after its defrosted.