Pancake Bundt with Brown Sugar Maple Glaze

Pancake Bundt with Brown Sugar Maple Glaze

As we prepare to honor the special women in our lives, we're diving into the world of brunch favorites with a Pancake Bundt drizzled in a luscious Brown Sugar Maple Glaze. This mouthwatering creation combines the fluffy goodness of pancakes with the elegance of a Bundt cake, making it the perfect centerpiece for your Mother's Day brunch spread. Join us as we explore the steps to create this indulgent treat that will surely make Mom's day extra special! 

 

[product=nordicware-jubilee-bundt-pan]
Reminiscent of the Diamond Jubilee, this Bundt is something to celebrate! You'll love the hidden hearts that appear within the swirled diamond pattern. Pockets capture glaze with delectable results. Ten cup capacity.
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Pancake Bundt with Brown Sugar Maple Glaze

Nordic Ware

Servings

12

Prep Time

45 minutes

Cook Time

40 minutes

Cuisine

American

Category

Breakfast

our 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. 

Pancake Bundt with Brown Sugar Maple Glaze

Ingredients

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    • 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

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    • ¼ cup (85 grams) maple syrup
    • 1 tablespoon (12 grams) granulated sugar
    • 1 tablespoon (15 grams) water
    • ¼ teaspoon (1 gram) maple extract

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    • 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

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      1. 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.

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      1. 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

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      1. 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.
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