Maple Bundt Cake

Hello, this cake is my new favorite! Delicious, beautiful, and good for you. :)

3 1/2 cups whole-wheat pastry flour (or you can sift whole-wheat flour, making it lighter like pastry flour)
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 cups pure maple syrup
2/3 cup canola oil
2 Tbs. vanilla extract
1 Tbs. apple cider vinegar
2 tsp. maple extract
Confectioners’ sugar, for dusting
berries for garnish

Preheat oven to 325°F. Lightly coat 10-inch Bundt pan with cooking spray.

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

Whisk maple syrup, oil, vanilla extract, apple cider vinegar, maple extract, and 1 1/3 cups water in large separate bowl. Stir in flour mixture until just blended.

Pour batter into prepared pan. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan on rack 20 minutes. Unmold onto rack, and cool completely. Dust with confectioners’ sugar and decorate with berries before serving.