Butterscotch Bundt Cake

1. Preheat oven to 350°F (177°C). Grease a 10-15 cup bundt cake pan with nonstick spray. Make sure you don’t have pools of spray gathered at the bottom. Set aside.
2. Sift the flour, baking powder, baking soda and salt. Whisk all of them together. Set aside.
3. In another bowl, beat the butter for about 2 minutes until smooth and creamy. Add in the dark brown sugar and granulated sugar and beat until light and fluffy. Add in the eggs one at a time and mix until combined. Stir in the yogurt and vanilla and thoroughly combine. 
4. Add half of the dry ingredients into the wet ingredients along with half of the buttermilk and whisk until combined. Repeat until all dry ingredients and buttermilk are added, starting and ending with the flour. The batter will be thick. Don’t overmix, it’s okay if a few streaks of flour remain. 
5. Pour the batter into the inverted bundt cake pan. Bang it on the kitchen slab a few times down before continuing.
6. Bake for around 45-50 minutes or until a toothpick into the center of the cake comes out clean.
7. Allow cake to cool for 10 minutes inverting it on a wire rack. If the cake doesn’t demould, allow it to sit for another 5 minutes and try again. Never let it sit for any more than 15 minutes.

Butterscotch Maple Glaze

1. While the cake is cooling, add brown sugar to a heavy bottomed saucepan and start melting it on medium-low heat. 
2. Stir continuously until all the sugar has completely melted.
3. Add in cubes of butter, around two at a time and stir vigorously. The mixture will bubble when you do so. Repeat until all the butter is incorporated. 
4. Add in the maple syrup, salt and vanilla. Stir vigorously until thoroughly combined. 
5. Now, add in around half of the cream and stir vigorously again. The mixture will bubble even more at this point. Remove from heat and add in the other half. Stir again until thoroughly combined. The glaze will now be thick. 
6. Lastly, add in the powdered sugar. Mix using a silicone spatula until combined. The glaze will thicken as it cools.

Assembly  

1. The glaze thickens as it cools so you want to move quickly. If it becomes too thick, heat it a bit again and pour. Pour the slightly warm glaze over the cooled bundt cake let the excess slide down the side of the cake.
2. Let it set & cool for 10 minutes on the cake before slicing. 
3. Store bundt cake in an airtight container for upto 5 days at room temperature or 7 days in the refrigerator.