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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.

Servings

Ingredients

For the Cake

For the Icing

Directions

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248
  • Varney698
    24 MAR, 2019
    A 9 inch square pan MY BROWN EYE.... Shite overflowed all the hell over my oven!!! 9X13 was MORE LIKE IT! And i REtried the recipe ...just in case it was me...NNNNNNOPE ITS MARTHA thats dumb.
    Reply
  • tiffanylaw4091091
    28 NOV, 2018
    Made this for 2018 Thanksgiving for those that don’t like pumpkin pie. It was a big hit. I’m leery of maple flavor being too strong, but this was mild and I like that. Next time I’m adding bits of bacon to the frosting. It just seemed like it would be awesome with bacon. Isn’t everything though? That might also turn down the sweet, because it was pretty sweet. Definitely making again.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply

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