Maple Ale Bundt Cake: Buttery, Malty, and Glazed With Maple Beer Bliss

This Maple Ale Bundt Cake is golden, moist, and unapologetically rich — infused with a smooth amber ale and sweetened with deep maple syrup in both the batter and the glaze.

It’s the kind of bake that smells like Sunday brunch but eats like dessert. Pair it with coffee, bourbon, or a crisp fall ale and you’ve got a full-flavored showstopper that slices like a dream.

Ingredients (Serves 10–12)

For the Cake

• 1 cup amber ale, maple ale, or cream ale (nothing hoppy)
• ¾ cup pure maple syrup (grade B or dark preferred)
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• Optional: ½ tsp nutmeg or allspice for warmth

For the Maple Ale Glaze

• ¾ cup powdered sugar
• 2 tbsp maple syrup
• 1–2 tbsp beer (same as cake)
• Pinch of salt
• Optional: 1 tsp melted butter for richness

Instructions

Make the Cake

• Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
• In a saucepan, simmer the ale until reduced to about ¾ cup. Let cool slightly.
• In a large bowl, cream butter and brown sugar until light and fluffy (3–4 minutes).
• Beat in eggs one at a time, then mix in maple syrup, vanilla, and reduced beer.
• In a separate bowl, whisk flour, baking powder, baking soda, salt, and spices.
• Gradually mix dry ingredients into wet until just combined — don’t overmix.
• Pour batter into prepared pan and smooth the top.
• Bake for 45–55 minutes, or until a toothpick comes out with moist crumbs.
• Cool in the pan for 15 minutes, then turn out onto a rack and cool completely.

Make the Glaze

• In a small bowl, whisk together powdered sugar, maple syrup, and beer until smooth.
• Adjust thickness as needed (more sugar to thicken, more beer to loosen).
• Drizzle over cooled cake and let set for 10–15 minutes before slicing.

Serving Suggestions

Serve With

• A dollop of whipped cream or crème fraîche
• A scoop of maple walnut or vanilla ice cream
• Hot coffee, chai tea, or a bourbon splash

Garnish With

• Crushed candied pecans or walnuts
• Flaky salt or maple sugar crystals
• Toasted oats or granola for a rustic finish

Beer Pairing

In the Batter & Glaze

• Amber ale or maple ale (malty, mellow, not hoppy)
• Cream ale or brown ale for subtle sweetness
• Avoid overly bitter IPAs or fruited sours

In Your Glass

• Same beer used in the recipe
• Märzen or Vienna lager for smooth caramel depth
• Bourbon barrel-aged ale or dessert porter to go bold
• Apple cider beer or spiced ale for a fall twist

Final Thoughts

Maple Ale Bundt Cake is pure comfort — dense but tender, deeply flavored, and perfect for slicing thick and eating slow.

The ale lifts the maple without overwhelming it, and the glaze ties everything together in a glossy, boozy finish.

Cheers to sweet maple, smooth malt, and beer in your bake! 🍁🍺🍰

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