Description
A soft and tender maple syrup cake with warm caramel notes, finished with a delicate maple glaze that gently soaks into the golden crumb.
Ingredients
Units
Scale
- 240 grams all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 115 grams unsalted butter, softened
- 150 grams granulated sugar
- 2 large eggs, room temperature
- 120 ml pure maple syrup
- 120 ml whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 175°C and grease and line an 8 inch round cake pan with parchment paper.
- In a medium bowl, whisk together all purpose flour, baking powder, baking soda, and salt.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in pure maple syrup and vanilla extract until combined.
- Alternate adding the dry ingredients and whole milk, mixing gently until just combined.
- Pour batter into the prepared pan and smooth the top evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional glaze: mix 2 tablespoons maple syrup with 2 tablespoons powdered sugar and drizzle over cooled cake before serving.
Notes
- Use pure maple syrup for authentic flavor.
- Do not overmix once flour is added to keep the cake tender.
- Ensure ingredients are at room temperature for smoother batter.
- Store covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
