Easy Maple Cake
The incomparable flavor of pure maple syrup is reason enough to make this sweet treat; that it is also quick to prepare is an added bonus. Maple syrup is marked and graded by its color, ranging from light to dark -- the darker the color, the more intense the flavor. If you can find grade B, use it here for both the batter and the icing.
- Total Time:
- Servings: 9
Source: Everyday Food, November 2006
- 16 tablespoons (2 sticks) unsalted butter, plus more for pan, room temperature
- 2 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup pure maple syrup
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 1/4 cup pure maple syrup
- 2 tablespoons unsalted butter, melted
- 1 to 1 1/2 cups confectioners' sugar
Preheat oven to 350 degrees. Butter and flour a 9-inch square baking pan; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt to combine; set aside.
In a large bowl, with an electric mixer, beat butter, maple syrup, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; mix in vanilla.
With mixer on low speed, alternately add flour mixture in 3 parts and sour cream in 2 parts (begin and end with flour mixture). Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool 10 minutes in pan. Turn out of pan and cool completely on a rack, right side up.
Make Maple Glaze: Combine maple syrup and butter in a bowl. Sift in confectioners' sugar, and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread over top of cake (it may drip down the sides). Let set, at least 15 minutes, before serving.