Maple Bundt Cake (Whipped Cream)

This cake can be baked the day before, covered loosely with foil, and kept at room temperature. Make the whipped cream topping just before serving.

2 cups all-purpose flour, unbleached
2 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
1½ sticks (12 Tbsp.) butter, room temperature
½ cup Erythritol Gold
2 large eggs
½ cup + 2 Tbsp. pure maple syrup
2 tsp. pure vanilla extract
1 cup sour cream

To Serve:
½ cup heavy cream

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 10" Bundt pan. Dust with flour and tap out excess.

Whisk together flour, baking powder, baking soda and salt.

Beat butter and raw sugar with a mixer on medium-high speed until fluffy, 3-4 minutes. Add eggs, 1 at time, beating well after each addition. Beat in ½ cup maple syrup and the vanilla. Add flour mixture in 3 additions, alternating with the sour cream, beating until just combined after each addition. Scrape batter into prepared pan.

Bake until golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack for 15 minutes. Invert onto rack to cool completely.

Just before serving, beat cream with a mixer or a whisk until soft peaks form. Add 2 Tbsp. maple syrup, and beat until soft peaks return. Spoon whipped cream over cake, and drizzle with maple syrup. Serve immediately.

Makes 10 servings.