Sweet Cream Cake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a fluted tube pan.

Step 3 -In a mixing bowl, add 1 1/4 cups of the sugar, the flour, the baking powder, and the salt and whisk to combine.

Step 4 -In a separate bowl, add the eggs and the cold water and whisk until smooth.

Step 5 -Add the egg mixture to the flour mixture and whisk until smooth.

Step 6 -Pour the batter into the prepared pan.

Step 7 -Bake until the cake is golden-brown and a toothpick inserted into the center comes out clean, about 25 minutes.

Step 8 -Immediately after transferring the cake from the oven, in a microwave-safe glass measuring cup, add the heavy cream, 2 tablespoons of the butter, and the remaining sugar and whisk to combine.

Step 9 -Microwave the cream mixture in 30-second intervals until it is very hot but not boiling.

Step 10 -Stir the cream mixture one last time and then slowly pour it over the hot cake in the pan. Don't worry if it seems like too much, as the cake will absorb some of it.

Step 11 -Let the cake sit for 15 minutes.

Step 12 -Gently loosen the edges of the cake by sliding a metal spatula between the cake and the pan.

Step 13 -Invert the pan onto a serving plate and release the cake.

Step 14 -In a bowl, add the powdered sugar, the remaining melted butter, the maple extract, and 2 tablespoons of the milk and whisk to combine.

Step 15 -If the glaze seems too thick, add the extra milk, a little at a time, and whisk to combine until the glaze becomes a consistency that can be drizzled.

Step 16 -Drizzle the maple glaze over the cake.

Step 17 -Serve.