Musical Maple Bundt Cake

If fall had a flavor, this bundt cake would be it. Not too heavy or dry, it makes for the perfect dessert or scrumptious breakfast.

Ingredients

3 1/2 cups whole-wheat pastry flour

2 tsps baking powder

2 tsps baking soda

2 tsps ground cinnamon

1/2 tsp salt

1 1/2 cups pure maple syrup

1 1/3 cups water

2/3 cup canola oil

2 Tbsps vanilla extract

1 Tbs apple cider vinegar

2 tsps maple extract

Confectioner's sugar for dusting

Directions

Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan and set aside.

In a medium size bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a large bowl, combine the maple syrup, oil, vanilla extract, apple cider vinegar, maple extract, and 1 1/3 cups of water. Stir in flour mixture until well blended.

Pour batter into the bundt pan and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool for 20 minutes before turning over the pan to allow to unmold onto a cooling rack. Enjoy!

Music suggestions:

• Autumn in New York- Ella Fitzgerald and Louis Armstrong
• A Foggy Day- Ella Fitzgerald and Louis Armstrong