Maple-glazed doughnut bundt cake from Canadian Living

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on December 05, 2019

    This cake turned out OK, not great, for me. But I think that was because of choices I made, so no star rating until I try again! I made it in part to use up a maple extract (Lor-Ann Oils) I haven't liked as much as my usual brand (Boyajian). Also, my kitchen was quite cold (60F). Recipe says to expect a stiff batter, but I think mine was even stiffer than it should have been because of the cold. I don't think the butter-sugar creamed fully and it took some serious effort to incorporate the beaten egg whites (which they found quite deflating, I'm sure). I removed the cake from the oven once the center was 207-209F. It definitely had a more doughnut-like texture and good moisture - but it was also denser than I would have preferred and a bit...rubbery. I used unbleached flour - maybe bleached would've been better. @Zosia: Thank you so much for info on your flour type, weight, and protein content!! I used 360 g, but Whole Foods Market organic A.P. has 25% less protein than Five Roses.

  • Zosia on June 04, 2017

    Wow this was fabulous! And so much better than the doughnut that inspired the recipe. The maple flavour was excellent and the cake was moist with a fine, velvety crumb. I'll definitely make this one again. @ashallen. I'm sorry this recipe didn't work out well for you. In answer to your question, I used Five Roses bleached all-purpose flour, a Canadian brand that's similar in protein content to King Arthur flour. I use KAF's ingredient weight chart to convert measurements from volume to weight so quantity would have been 360g.

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