Maple Bundt Cake

This is a great fall treat!

Ingredients:

For the cake:

¾ cups of vegetable oil

1 cup of white sugar

½ tsp vanilla extract

2 tsp of maple extract

3 eggs

1 cup of sour cream

½ cup milk

¼ cup of maple syrup

2 ¾ cups of flour

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

For the icing:

1 cup of icing sugar

½ tsp maple extract

¼ cup of heavy cream

¼ cup of chopped walnuts

Instructions:

Pre-heat oven to 325 degrees. Coat bundt pan liberally with Crisco and dust with flour, removing any excess flour. Set aside.

In a large bowl whip oil, sugar, vanilla, maple extract, and eggs together until well combined.

In a small bowl, whisk together sour cream, milk and maple syrup.  In a separate bowl, sift flour, baking powder, baking soda and salt together.

Slowly mix the dry ingredients into the wet with the mixer on low speed until just incorporated.  Scrape down the sides and mix briefly until the batter is evenly mixed. 

Pour batter into prepared bundt pan; level the top and bake for about 1 hour or until a toothpick inserted in the top comes out clean.

Remove it from the oven and let it cool in the pan for 15 minutes. Remove the cake from the pan onto a cooling rack and let it cool completely.

For the icing, whisk the icing sugar, maple extract and heavy cream together until thick and smooth.

Drizzle the frosting over the top of the cake and down the sides. Top with chopped walnuts and serve.