Gesine Bullock-Prado's new book is a love letter to Vermont
I would be so tempted to forgo the maple extract and add a tablespoon of bourbon to this cake!
Well this is timely. Heading up to VT this weekend to see my son. I might need to bring this bundt cake along for the ride. Thanks for sharing the recipe.
A friend’s son is a forester in Lanark County, ON who produces maple syrup including the rather difficult to purchase at retail GradeA extra dark. ( that’s what you really want to cook with) Just received the 2023 order email so three litres of Gr A amber and three litres of the extra dark on order. This cakes is definitely on the radar, thinking for Easter! Time to head over the river to la belle province for a petit-déjeuner à l'érable à la cabane à sucre!
For maple lovers may I suggest this amazing recipe. The oatmeal cookie with the maple glaze is sublime…the glaze made with the dark maple syrup is a game changer but amber is good too. https://www.baking-sense.com/2016/02/15/oatmeal-cookies-maple-glaze/
I live in New Brunswick, and my friends and neighbours are all tapping the trees now! I will try this recipie tomorrow at the latest.
We just tapped our trees for the first time and made our first batch of syrup yesterday. So delicious! I'm in Ontario Canada and we are definitely approaching mud season. Trying this today!
This makes me want to bake *and* travel. Lovely post.
Gesine is just the most wonderful person. I've been reading her books forever, and LOVED her blog, and have been fortunate enough to take 5 of her baking classes. She's a brilliant pastry chef AND teacher.
I happen to have over a gallon of maple syrup! Heading to the fridge to take the butter out now!
I adore a Bundt! Can’t wait to try this one. My husband is from upstate NY so I know he’ll love it.
Wow is it timely that I saw this just this morning! I'm headed to the Hebron, CT Maple Festival in just a few hours. I know what my Sunday bake will be now!
Come on up to the Quiet Corner and enjoy all things maple, Dorie! It runs today and tomorrow.
This tasted great and stayed super moist - my Bundt stuck despite best endeavours & I suspect my oven runs hot so cooking a little longer a little cooler may have sorted that. I didn't have maple extract but no mind, & We didn't even do the glaze as it was such good simple cake, just sliced alongside a bowl of blackberries. Is definitely in my Bundt top recipes. Thank you for sharing.