Who doesn’t love cake? I mean seriously. And in New Hampshire, who doesn’t love maple syrup? So why not put these two great foods together?
I found this recipe on the Family Circle site and posted this to my Pinterest site. You can find the recipe here.
Because I was having a hard time connecting to this site, I posted the recipe below as well.
I have never made a cake from scratch before, but I can tell you this was very easy and very delicious. I have made this cake several times now both for family and friends and everyone has raved about it.
If you have a Kitchen-aid stand up mixer, this will make it easier. Also, use the self-rising flour. I did not stray from the recipe except I did not use the wax paper.
The frosting is amazing and I think I will use the frosting recipe and perhaps just adjust the flavoring for other recipes.
The directions call for a layered cake, but for ease of transportation I have also made this as a sheet cake and it is still really good.
This recipe is neither low cal nor gluten free. There are over 500 calories per serving and 63grams of carbs. But it is delicious and worth every bite.
I hope you enjoy this cake.
3 cups self-rising cake flour (such as Presto)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, softened
2/3 cup packed light-brown sugar
1/2 cup maple syrup
2/3 cup sour cream blended with 1/2 cup milk
1/2 teaspoon maple flavoring
1 cup (2 sticks) unsalted butter, softened
1 8 ounce cream cheese, softened
1 16 ounce box confectioners’ sugar
1 – 2 tablespoons milk
1/4 teaspoon maple flavoring
3/4 cup finely chopped walnuts (optional)
Cinnamon sticks (optional)
1. Heat oven to 350 degrees. Cake: Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Line bottom with wax paper. Coat paper with spray.
2. In a medium bowl, whisk together flour, cinnamon, ginger, baking soda and nutmeg. In a large bowl, beat butter until creamy. Beat in brown sugar and maple syrup. Beat in eggs (mixture will look slightly curdled). On low speed, beat in half the flour mixture, then the sour cream mixture and ending with the remaining flour mixture. Stir in maple flavoring. Transfer to prepared pan and spread level. Bake at 350 degrees for 30 minutes, or until toothpick inserted in center of cake tests clean. Cool in pan for 5 minutes on wire rack. Remove from pan and remove wax paper. Cool completely.
3. Meanwhile, make Frosting. Beat together butter and cream cheese in a large bowl. Sift in confectioners sugar. Add milk and maple flavoring. Beat on low speed until smooth and good spreading consistency.
4. Cut cake in half crosswise, then split each half horizontally to create 4 thin layers. Place 1 layer on a platter. Spread with 2/3 cup of the frosting. Sprinkle with 1/4 cup of the walnuts, if desired. Repeat twice. Top final layerwith cinnamon sticks or additional walnuts, if desired.