New This Month

Maple Cake

Recipe photo courtesy of Con Poulos

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.



For the Cake

For the Icing


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How would you rate this recipe?
  • MS10699142
    17 JUN, 2018
    The taste is good, though not as maple-y as I expected. I used greek yogurt in place of the sour cream. Not sure what "quick to prepare" means, it basically took as long as most recipes. Also, I did not grease or flour the parchment, seemed unnecessary, and the parchment came right off the cake.
  • an_archivarian
    27 APR, 2017
    What a lovely cake, not too sweet and quite easy to make. I doubled the recipe as written and found another 10-15 minutes more is needed for the cake to bake through. It stores well in an airtight container and our family is still enjoying it three days later.
  • MS11344570
    1 MAR, 2015
    Loved this cake ! It is very delicious and was a big hit ! I dusted the cake with confectioner's sugar instead of the frosting and it was perfect.
  • MS10929445
    17 NOV, 2013
    Surprisingly marvelous cake. Served half right away, froze other half and served two weeks later. Was much bigger hit than I expected, everyone of all ages and preferences loved it. Low maintenance recipe - over baked it a bit, but it was still moist and delicious.
  • sherrimaec
    29 SEP, 2013
    Loved this cake. Made it GF by using Carol's sorghum blend and 1.5 tsp of xanthan gum and doubled the vanilla. Everyone loved it. Thank you Martha!

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