Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories324.1 kcal (16%)
Total Fat15.8 g (23%)
Carbs41.7 g (16%)
Sugars23.7 g (26%)
Protein4.7 g (9%)
Sodium147.7 mg (7%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
¾ cupCanola oil
Or Vegetable Oil
1 cupgranulated sugar
½ teaspoonvanilla extract
2 teaspoonsmaple extract
3whole Eggs
1 cupLow Fat Sour Cream
½ cupsMilk
¼ cupsPure Maple Syrup
2 ¾ cupsAll-purpose Flour
2 teaspoonsbaking powder
½ teaspoonsBaking Soda
¼ teaspoonssalt
1 cuppowdered sugar
½ teaspoonmaple extract
¼ cupheavy cream
¼ cupWalnuts
Chopped, for Garnish
Instructions
Step 1
Preheat oven to 325 degrees. Coat bundt pan
Step 2
liberally with non-stick cooking spray. Set aside.
Step 3
In large bowl, whip oil, sugar, vanilla, maple extract,
Step 4
eggs together until combined.
Step 5
In small bowl, whisk together sour cream, milk and
Step 6
maple syrup. In a separate bowl, sift flour, baking
Step 7
powder, baking soda and salt together.
Step 8
With mixer on low, alternate milk mixture with dry
Step 9
ingredients until everything is just incorporated.
Step 10
Scrape sides and bottom of bowl and mix briefly to
Step 11
ensure batter is evenly mixed.
Step 12
Batter should be completely smooth. (A few small
Step 13
lumps is ok.)
Step 14
Pour batter into prepared bundt pan, level the top
Step 15
and bake 55 min-1 hour 5 minutes or until toothpick
Step 16
comes out clean after being inserted.
Step 17
Remove from oven and cool in the pan 15 minutes.
Step 18
Carefully remove cake from cooling rack and place
Step 19
onto cake stand.
Step 20
For the icing, whisk powdered sugar, maple extract
Step 21
and heavy cream together until thick and smooth.
Step 22
Drizzle over top of cake and down the sides. Top
Step 23
with chopped walnuts. Serve.
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