Maple Cake

This past weekend I attended the Elmira Maple Syrup Festival, which has (according to Guinness) the largest amount of maple syrup consumption in one place in one day.  I had high hopes for the festival but alas was sadly disapponted by the lack of maple syrup related sights.  To ease the disapointment I made this cake when I got home.  It's such a great cake and is really easy to put together.  I love the golden caramely colour of the cake and the maple syrup drizzle is a nice addition.  I've made a maple syrup drizzle but you could just use pure maple syrup. 

Maple Cake

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup pure maple syrup

1 tsp vanilla

2 eggs

1 3/4 cup all-purpose flour

pinch of salt

2 1/2 tsp baking powder

1/4 cup milk

1/2 cup walnuts, chopped and toasted

Maple Icing

1/2 cup butter, softened

1 1/2 cups icing sugar

2 tbsp maple syrup

Maple Drizzle

1/2 cup pure maple syrup

1 tbsp butter

pinch of salt

Directions

To make the maple cake, preheat your oven to 350 degrees Fahrenheit.  Grease and dust with flour a 9 inch cake pan.

Using a mixer, combine the butter and sugar.  Beat until light and fluffy.  Add the eggs one at a time, scraping down the sides of the bowl after each addition.  Add the maple syrup and vanilla.

In a separate bowl whisk together the flour, baking powder and salt. 

In alternating addtions add the flour and the milk while mixing on low. 

Pour the batter into the prepared pan and spread out to the edges.

Bake for 25-30 minutes or until golden brown and when the cake springs back when lightly touched.

Let your cake cool while you make the icing and maple drizzle.

To make the maple icing combine the butter, icing sugar and maple syrup.  Beat until light and fluffy (2-3 minutes).  Set aside until you are ready to ice your cake.

To make the maple drizzle place the maple syrup in a heavy bottomed pan.  Place over medium heat and cook without stirring until it reaches 210 degrees Fahrenheit on a candy themometer.  Turn off the heat and let cool to 110 degrees Fahrenheit before stirring in the butter and salt.  Stir vigoriously for 5 minutes with a wooden spoon.  Place in the fridge to cool off.

Ice the top of your cooled cake and drizzle with the maple syrup.  Top with the toasted walnuts and serve!

 

 

Comments

[jou]

This cake is crazy good I have made it seven times mostly for b-days!

[jou]

This cake is delicous :)

[Patricia Scarpin]

That is beautiful! What a stunning cake. I'm a sucker for all things maple.

[Caroline]

This cake looks delicious! I would love a slice right now with my coffee!