Just like my regular pound cake recipe, these mini maple pound cakes are deliciously moist, fluffy, and buttery. The addition of the maple cinnamon glaze on top adds a gentle kick from the warm spice, making them more irresistible! Beautifully baked in a fall-themed cake pan, each delightful cake is enriched with maple syrup. Perfect for a cosy afternoon tea or a festive gathering! They are slightly dense yet tender, with an added touch of sweetness and spice from the glaze. A heavenly balance!
I bought the cake pan from Taobao for just CN￥12. It’s cold-resistant and heat-resistant so you can use it for baking cakes, making ice, chocolates, or jellies in cute fall-themed shapes!
When the scent of warm maple baking fills your kitchen, you know it’s the perfect way to spend the afternoon on a cold, chilly day. Whether it’s a special occasion or a simple craving, these cakes are fun to make, delicious, and you’ll be having one after another. Serve it with a cup of coffee, fresh fruits, or a scoop of vanilla ice cream for a cosy and fulfilling afternoon tea.
Table of contents
Why you’ll love these mini maple pound cakes
- Rich flavour: The pure maple syrup infuses the cake with a warm, caramel-like sweetness that creates a unique flavour profile.
- Balanced sweetness: The cinnamon in the glaze adds a warm, spicy note that balances the sweetness of the maple, making the pound cakes more irresistible!
- Incredibly moist: The combination of butter and syrup creates a beautifully moist and dense crumb, with the glaze adding extra moisture and sweetness. Each bite is tender and delicious!
- Versatile: Whether enjoyed plain, garnished with whipped cream, or paired with fresh fruits like apples or pears, it adapts to various settings – from cosy family gatherings to elegant afternoon teas.
Ingredients for mini maple pound cakes
For the pound cake
- Unsalted butter: Creaming the butter and sugar incorporates air into the batter. This helps to leaven the cake or cookies, resulting in a lighter, fluffier texture.
- Sugar: Provides sweetness and moisture to the cake.
- Eggs: Contribute to the cake’s tender texture and help with leavening.
- Maple syrup: Elevates the overall taste of the cake with its rich, sweet, and distinctive flavour. It also adds moisture to the batter, leading to a tender and moist cake.
- Cake flour: I used cake flour as it results in a lighter, more tender crumb. So this recipe makes a soft pound cake.
- Baking powder: Acts as a leavening agent that helps achieve a slightly higher rise and a more cake-like crumb.
- Salt: Enhances the flavours of all ingredients.
For the maple cinnamon glaze
- Powdered sugar: This dissolves easily and creates a smooth, creamy glaze without any graininess, achieving that shiny, glossy finish.
- Vanilla extract: This adds a rich, aromatic flavour.
- Maple syrup: Feel free to adjust the sweetness by varying the amount of maple syrup and powdered sugar to suit your taste!
- Cinnamon powder: The spicy notes of cinnamon adds warmth and depth, enhancing the overall taste without overpowering the maple flavour.
How to make mini maple pound cakes
- Preheat the oven to 175ºC.
- In a mixer bowl, cream the butter and sugar until light and fluffy.
- Beat in one egg at a time, scraping the sides and bottom of the bowl between additions. Mix in the maple syrup.
- Sift in cake flour, baking powder, and salt. Fold the batter until just combined.
- Transfer the batter to a piping bag, then fill each fall-themed cake cavity about half full. I made two batches – 14 mini pound cakes.
- Bake in the preheated oven at 175ºC for 20-25 minutes, until a baking needle or toothpick inserted in the centre comes out clean.
- Let the cakes cool for 10 minutes, then unmold and transfer them to a wire rack. Let cool for another 10 minutes.
- Prepare the maple cinnamon glaze by mixing together powdered sugar, vanilla extract, maple syrup, and cinnamon powder. Mix until smooth with a syrupy thick consistency.
- Transfer about 2-3 tsp glaze to the fall-themed cake pan, spread out evenly in each cavity. Place each cake onto the glaze, press down slightly, and unmold.
- Allow the cakes to cool before serving.
Success tips for making mini maple pound cakes
Use room temperature ingredients.
Ensure that your butter and eggs are at room temperature. This helps create a smooth batter and improves the cake’s texture.
Cream butter and sugar well.
Beat the butter and sugar on high speed with a hand mixer or stand mixer for about 3 minutes, until the mixture is light and fluffy. This is the most important step in the recipe as it aerates the batter, contributing to a lighter cake.
Add eggs one at a time.
Add the eggs one at a time, mixing well after each addition and scraping the sides and bottom of the bowl as needed. This helps maintain the emulsion and creates a smoother batter.
Don’t overmix.
Once you add the dry ingredients, fold the batter until just combined. Overmixing can lead to a dense and tough cake!
FAQs
Can I use all-purpose flour instead?
Yes, you can replace cake flour with all-purpose flour. Do note that cake flour will yield a lighter texture, while all-purpose flour will give a denser cake.
What other types of pan can I use?
Mini loaf pans, mini bundt pans, or muffin tins work well for this mini pound cakes recipe. Be sure to grease the cake pans with melted butter before pouring in the batter to prevent sticking.
Can I make this ahead of time?
While you can make pound cake batter ahead of time, for the best results, I’d recommend baking it soon after mixing. But if you need to store it, refrigerate for up to a day and bake within 24 hours for optimal texture and rise. Be sure to wrap the mixer bowl with cling film to maintain its freshness. Before baking, stir gently to reincorporate any ingredients that may have settled.
How to store leftovers?
Store the mini pound cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
Experience the rich, comforting allure of these mini maple pound cakes. Each bite is a perfect balance of buttery indulgence and warm, fall flavours, making it the ultimate treat for any occasion. Topped with a delicious maple cinnamon glaze, get ready for the taste of pure bliss in every bite!
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Mini Maple Pound Cakes
Ingredients
For the maple pound cake
- 100 g unsalted butter
- 80 g sugar
- 2 eggs
- 80 g maple syrup
- 150 g cake flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the maple cinnamon glaze (serves half batch of the mini pound cakes)
- 1/4 cup powdered sugar
- 1/4 tsp vanilla extract
- 25 g maple syrup
- 1/4 tsp cinnamon powder
Instructions
- Preheat the oven to 175ºC.
- In a mixer bowl, cream the butter and sugar on high speed with a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
- Beat in one egg at a time, scraping the sides and bottom of the bowl between additions. Pour in the maple syrup, and mix well.
- Sift in cake flour, baking powder, and salt. Fold the batter until just combined. Do not overmix.
- Transfer the batter to a piping bag, then fill each fall-themed cake cavity about half full. Use a spoon to evenly spread out the batter in each cavity. I made two batches – 14 mini cakes.
- Bake in the preheated oven at 175ºC for 20-25 minutes, until a baking needle or toothpick inserted in the centre comes out clean.
- Let the cakes cool for 10 minutes, then unmold and transfer them to a wire rack. Let cool for another 10 minutes.
- Prepare the maple cinnamon glaze by mixing together powdered sugar, vanilla extract, maple syrup, and cinnamon powder. Mix until smooth with a syrupy thick consistency.
- Transfer about 2-3 tsp glaze to the fall-themed cake pan, spread out evenly in each cavity. Place each cake onto the glaze, press it down, unmold and flip it over.
- Allow the cakes to cool before serving.