Cake or Pie? This is a pretty serious question around here. We’ve baked some pretty delicious pies over the years – like my blueberry pie and my grandmother’s lemon meringue pie. But when the battle of the pie versus cake included a dash of maple syrup – well the clear winner for most Canadians is always maple syrup.
This debate usually pops up on each person’s birthday. On this occasion, it was time for my birthday. It might seem strange to bake your own birthday cake, but I love baking, so why not. As I was tossing around options with my youngest the idea of using maple syrup came into the conversation.
Maple syrup is a staple in most Canadian households. Real maple syrup (not the gloopy brown sugar stuff with the lady on the bottle) has a subtle sweetness. It lends this warm sweetness to everything it is added to. Traditionally, we use our maple syrup as a pancake and waffle topper. We also use it in our salad dressings…yum!
Why couldn’t it sweeten a cake and frosting? So, off we went to bake a cake. Cuddled inside on a brisk, cold December day…this maple syrup cake with maple syrup icing was calling my name.
Maple Syrup Cake Recipe
1 cup unsalted butter, room temperature
2 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup real maple syrup
1/2 cup granulated sugar
1 tsp pure vanilla extract
3/4 cup sour cream
1/3 cup real maple syrup
3 tbsp unsalted butter, melted
2 1/2 cup icing sugar
Butter a 9″ square baking dish. Line the bottom of the dish with parchment paper. Butter and flour the parchment paper.
Pre-heat the oven to 350F
Beat maple syrup, butter and sugar 3-5 minutes, until fluffy. Beat in eggs, one at a time. Mix in vanilla.
Add flour mixture in 2 batches, alternately with two batches of the sour cream to the mixer. Beat until combined.
This cake was so easy to make and yet it is so moist and delicious. My daughter helped me with the mixing. In the end, the cake was delicious….seriously. There is nothing quite like a home baked cake, and you just can’t beat maple syrup.
Maple Syrup Cake with Maple Syrup Icing
- 1 cup unsalted butter room temperature
- 2 1/2 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup real maple syrup
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 3/4 cup sour cream
- 1/3 cup real maple syrup
- 3 tbsp unsalted butter melted
- 2 1/2 cup icing sugar
- Butter a 9" square baking dish. Line the bottom of the dish with parchment paper. Butter and flour the parchment paper.
- Pre-heat the oven to 350°F
- Whisk together flour, baking powder, baking soda and salt in a small bowl.
- Beat maple syrup, butter and sugar 3-5 minutes, until fluffy. Beat in eggs, one at a time. Mix in vanilla.
- Add flour mixture in 2 batches, alternately with two batches of the sour cream to the mixer. Beat until combined.Add flour mixture in 2 batches, alternately with two batches of the sour cream to the mixer. Beat until combined.
- Pour batter into buttered baking dish, bake at 350°F for 25-35 minutes, until golden on top.
- Remove cake from oven, let cool for 10 minutes before removing from the pan and letting cool completely on a rack.
- To make the icing for the cake. Mix together maple syrup, melted butter and icing sugar. Add more maple syrup or icing sugar, depending on the consistency of the icing.
- Spread icing on the completely cooled cake.
Another fun cake to bake with the kids is our marble pound cake.
Enjoy our spectacular pumpkin coffee cake – a real crowd pleaser