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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 9 |
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This recipe is based on one from Food Everyday, the November 2006 issue. Ingredients:
16 tablespoons unsalted butter, plus more for pan, at room temperature (2 sticks) |
2 1/2 cups all-purpose flour, plus more for pan (spooned and leveled) |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup pure maple syrup |
1/2 cup sugar |
2 large eggs |
1 teaspoon vanilla extract |
3/4 cup sour cream |
1/4 cup pure maple syrup |
2 tablespoons unsalted butter, melted |
1 -1 1/2 cup confectioners' sugar |
Directions:
1. CAKE:.
2. Preheat oven to 350°F Prepare a 9-inch square baking pan with butter and flour; set aside. In medium bowl, whisk together flour, baking powder, baking soda, and salt to combine; set aside.
3. Add butter, maple syrup, and sugar to large bowl and beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each. Mix in vanilla.
4. Beginning and ending with flour mixture, with mixer on low speed, alternately add flour mixture in 3 parts and sour cream in 2 parts. Transfer batter to prepared pan; smooth top with spatula or knife. Bake 35 to 40 minutes, until a cake tester inserted into the middle comes out clean. Allow to cool in pan 10 minutes. Remove from pan and place on rack right side up. Cool completely.
5. MAPLE GLAZE:.
6. Make glaze after cake is completely baked and cooled.
7. Combine maple syrup and melted unsalted butter in a bowl. Sift in confectioners’ sugar; whisk to combine. Adjust consistency with syrup or sugar, if necessary.
8. Pour over cake, spreading to edges (it may drip down the sides). Let set, at least 15 minutes, before serving.
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