Wednesday, October 26, 2011

Maple Bundt Cake with Meringue Topping

Maple Bundt Cake with Meringue Topping

We love coffee cake in our house, but I thought I would try something a little different for breakfast today.  Maple has a great breakfast flavor so that was the inspiration.

In a bowl combine 2 c flour, 2 tsp baking powder and 1/2 tsp baking soda.

In a separate bowl place 1 1/2 sticks of softened butter to begin mixing.  Add 1/2 c packed brown sugar to the blended butter.  One at a time add 2 eggs and then 1/2 c of maple syrup as well as 2 tsp vanilla.  Once all mixed together add the dry ingredients with a cup of sour cream in rotating additions until all is well incorporated.

Preheat the oven to 350 degrees.  Prepare a bundt pan and pour the batter evenly into the pan.  Bake for 35 minutes.

Let cool for 15 minutes and remove from pan to cool a few more minutes.

To make the meringue use an electric mixer and beat 3 egg whites and 1/4 tsp vanilla on high until soft peeks form.  Add 1/3 c sugar and continue to beat on high until the peeks are stiff.  Use a spatula to scoop the meringue onto the cake.

I placed the cake on a cookie sheet and set my oven to broil.  Place the cake in the oven for only a few minutes- just long enough for the meringue to brown.  I drizzled a little maple syrup on top of the meringue right after as well.

Cool, slice and enjoy!

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