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Mini Maple Pound Cakes

These moist, buttery mini maple pound cakes are infused with rich maple syrup, and subtly finished with a maple cinnamon glaze on top for a blend of comforting flavours.
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Prep Time 40 minutes
Cook Time 20 minutes
Cool Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American
Servings 14 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.

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