Friday, November 26, 2010

Food on Friday: Maple Syrup Cake

This cake smells heavenly when it's baking. Think warm maple syrup. The cake tastes amazing. I've never had anything like it.

You don't need a fancy cake pan. (But I sure I love the one my mom gave me.)

Maple Syrup Cake

2 3/4 cake flour
1 3/4 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg (I didn't have fresh)
1/2 tsp ground ginger
1/2 cup milk
3/4 cup maple syrup
1 1/2 vanilla extract
16 Tbs (2 sticks) unsalted butter
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
4 eggs, lightly beaten

Have all of the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 325 degrees. **Using a small pastry brush, brush the inside of the cake pan with softened shortening or butter, making sure to coat the detailing in the pan. Dust with cake flour; tap out excess flour. (**I just used no-stick bakery spray.)

To make the cake, sift together the flour, baking powder, salt, cinnamon, nutmeg and ginger. In a small bowl, whisk together the milk, maple syrup and vanilla. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 1 minute. Add the brown sugar and granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Spoon the batter into the prepared pan. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Tap the cake pan gently on a work surface to loosen the cake. Invert the pan on wax paper or a serving surface and lift off the pan. Let the cake cool completely, at least 2 hours, before serving.

Be sure to check out more tasty recipes at Ann Kroeker's "Food on Fridays".

1 comment:

Ann Kroeker said...

Oh, boy, I think it would be very hard to pour 3/4 C pure maple syrup into the batter--we love our syrup on pancakes and French toast and it's so expensive, we hate to use it any other the cake really amazing? Really really amazing? :)