Bundt Cakes - Light and Moist Maple Bundt Cake

Last month, I met the local rep for NORDIC WARE.  He was impressed by my Sand Castle Cake.  I stopped by the local office and he gave me a new cake pan.  Here is the cake!  I used a simple Betty Crocker Maple Bundt cake recipe.

Ingredients

Cake
3/4 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
2 cups all purpose flour
2 t baking powder
1/2 t salt
1/2 cup maple syrup (the real stuff)
3/4 cup milk (I used fat free lactose free)
2 large eggs
1 t vanilla (From the Spice House in Evanston, IL)

Glaze
1 c powdered sugar
1/4 t cinnamon (From the Spice House in Evanston, IL)
1/2 vanilla (From the Spice House in Evanston, IL)
1/4 cup maple syrup - the real stuff

Heat oven to 350°F. Spray 12-cup bundt cake pan with cooking spray.

In large bowl, beat softened butter and brown sugar with electric mixer on medium speed about 2 minutes or until pale and creamy.

In medium bowl, mix flour, baking powder and salt. In separate bowl, beat maple syrup, milk, eggs and vanilla with whisk. Add flour mixture to butter mixture in 3 additions, alternating with egg mixture. Pour batter into pan, spreading evenly with spatula.

Bake 35 to 40 minutes or until edges are golden and toothpick inserted in center comes out clean. Cool 15 minutes in pan; transfer to cooling rack to cool completely, about 1 hour.

In small bowl, beat Glaze ingredients with whisk until smooth. Add more powdered sugar or maple syrup if necessary for desired consistency. Spoon glaze over cooled cake, letting it drip down sides. Let glaze set at least 15 minutes before serving.