Maple Cake

This cake is unique, easy to make and always a hit. Brittany, Vince, Justin and my mom go crazy for it.

Time: 60 minutes

Serves: 16

Frosted maple cake

Ingredients:

For the Cake:

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 1/2 cups all-purpose flour, plus more for pan
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 3/4 cup pure maple syrup
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream

For the Icing:

  • 1/3 cup pure maple syrup, plus more if needed
  • 3 tablespoons unsalted butter, melted
  • 2 1/2 cups confectioners’ sugar, plus more if needed

Directions:

  1. Preheat oven to 350 degrees. Butter a nine-inch square baking pan; line with parchment and butter parchment. Dust with flour, tapping out excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  3. With an electric mixer on medium speed, beat butter, maple syrup and granulated sugar until pale and fluffy, three to five minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.
  4. Reduce mixer speed to low. Add flour mixture in three batches, alternating with two batches of sour cream; beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about forty minutes. Transfer pan to a wire rack to cool ten minutes. Turn out cake onto rack to cool completely.
  5. Make the icing: Combine maple syrup and butter in a bowl. Sift in sugar and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of the cake. Let set, at least fifteen minutes, before serving.

Notes: