Maple Cream Cake

*See below for directions to bake cake in a 9×13 pan!

Preheat oven to 325 degrees F. Coat a bundt pan liberally with non-stick cooking spray. Set aside.

In large bowl, whip oil, sugar, vanilla, and eggs together until combined.

In small bowl, stir together sour cream, milk and maple syrup.

Sift flour, baking powder, baking soda, salt and cinnamon together.

With mixer on low, alternate adding the milk mixture and the dry ingredients into the creamed mixture until everything is just incorporated. Scrape sides of bowl and mix briefly.

Pour batter into prepared bundt pan, level the top and bake 55 minutes to 1 hour and 5 minutes or until toothpick comes out clean after being inserted.

Remove from oven and cool in the pan 15 minutes. Poke small 1 inch deep holes into the top (which ends up being the bottom) of the cake and spoon 1/3 of the sweetened condensed milk into the holes and over the visible cake. Let this soak in for 15 minutes and then turn cake over, out of pan onto cooling rack. (You may want to run a knife along the sides to ensure the cake will come out of the pan nicely.)

Poke more small holes (about 2 inches deep) into the top of the cake and spoon the remaining sweetened condensed milk into the holes and over the entire cake so it is completely covered. Let cake sit 1-2 hours so sweetened condensed milk can be absorbed.

Carefully remove cake from cooling rack and place onto cake stand. (It will be sticky!)

For the frosting, whip butter and maple syrup together until combined. Stir in vanilla and powdered sugar until completely smooth. Spread frosting over top of cake and down the sides slightly. Top with chopped walnuts.

Store in refrigerator until ready to serve.

*This cake can easily be make in a 9×13 pan! Bake at 325F for 40-50 minutes. When you remove the cake from the oven, cool 15 minutes, poke holes into it and pour the entire can of sweetened condensed milk over top. Place into the refrigerator until sweetened condensed milk has been absorbed. Make frosting as listed above, but fold in 1 cup of plain whipped cream. Frost cake and top with walnuts. Store in refrigerator until ready to serve.