This super simple Maple Cake is sure to please and has become a new favorite of mine. The delicious smoky-sweet flavor of the maple syrup just lends itself to all things chilly, and this cake is no exception.
This cake bakes up with a light, moist crumb enhanced with the rich maple syrup. The icing is a simple mix of butter, maple syrup and confectioners sugar whipped into a rich and delicious icing that pairs wonderfully with the cake.
To give the icing a little more dimension I browned the butter before mixing. The browned butter gives the icing a rich, slightly nutty flavor and aroma that pairs well the the maple. This cake and icing combo is not overly sweet, which really lets the pure maple syrup flavor come through.
Ideas: this cake makes an excellent host or hostess gift because it is so portable. Simple bake your cake in a supermarket-disposable pan with a see-through top. Tie with a big bow and a pretty tag. Your host or hostess can enjoy it the next morning with a cup of coffee!
Here is how you can make your own.
You can find the basic recipe here.
Preheat the oven to 350 and spray a 9″ x 9″ baking pan with Pam for Baking. Line the bottom of the pan with parchment paper and spray again with the Pam for Baking. Set aside.
Cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment beat the butter and sugar until light and fluffy. Beat in the maple syrup (the recipe calls for Grade B maple syrup but I couldn’t find any, so I used Grade A maple syrup and added a teaspoon of maple extract for a little more flavor) and add the eggs, one at a time, until completely incorporated.
Beat in the vanilla extract and 1 teaspoon of maple extract (if using). Beat in the flour mixture in three batches, alternating with the sour cream. Beat until just combined.
Pour batter into prepared pan and smooth with an offset spatula. Bake cake for 40 minutes or until a tester comes out clean. Let cake cool in pan for 10 minutes then run a spatula around the edges and turn cake out onto a wire rack to cool completely before icing.
Icing: When the cake is completely cooled, start the icing. Melt the butter or you can brown the butter like I did (let the butter melt and cook until it becomes fragrant and takes on a light brown color).
Mix butter and maple syrup (I added 1 teaspoon of maple extract) until combined. Sift in the powdered sugar, mixing with a whisk, until a thick icing comes together. Quickly spread the icing evenly over the cake. Let set for 15 minutes then cut into squares (four across and four down).
