Maple Cream Cake is a delightful dessert that has become a cozy and sweet tradition in many households. This cake is the perfect combination of moistness and sweetness, with a hint of the distinct flavor of maple syrup. Whether it’s for a special occasion or just a simple treat, this cake will surely satisfy your sweet tooth and leave you wanting more.
Why You’ll Love This Cake
I make this Maple Cream Cake whenever I want to indulge in a comforting and delicious dessert. My family goes crazy for it because of its rich and creamy texture, combined with the unique flavor of maple syrup. It’s a cake that brings warmth and joy to any gathering or even just a quiet evening at home.
Ingredients
To make this Maple Cream Cake, you’ll need the following ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup sour cream
– 1/2 cup pure maple syrup
– 1/4 cup milk
– 1/4 cup powdered sugar, for dusting
Directions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients.
6. Stir in the maple syrup and milk until well combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
10. Once the cake has cooled, dust it with powdered sugar for a touch of sweetness.
Notes
– If you prefer a stronger maple flavor, you can increase the amount of maple syrup to 3/4 cup.
– This cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
Variations
I love experimenting with different flavors and textures in my baking. Here are a few variations you can try with this Maple Cream Cake:
– Add a handful of chopped walnuts or pecans to the batter for some extra crunch.
– Drizzle a maple glaze over the cooled cake for an added burst of maple flavor.
– For a decadent twist, spread a layer of cream cheese frosting between the cake layers.
Equipment
While this Maple Cream Cake can be made with basic kitchen tools, I highly recommend using an electric mixer to ensure a smooth and creamy batter. If you don’t have one, you can still achieve excellent results by using a whisk and a little extra elbow grease.
Storage Information
Though honestly, in my house, this Maple Cream Cake never lasts more than a day! However, if you do have leftovers, you can store the cake in an airtight container in the refrigerator for up to 3 days. Just be sure to bring it to room temperature before serving to enjoy its full flavor and moistness.
Serving Suggestions
I personally love serving this Maple Cream Cake with a dollop of whipped cream and a drizzle of warm maple syrup. It adds an extra touch of indulgence to each bite. Another tradition in my family is to enjoy a slice of this cake with a hot cup of coffee or tea. The combination of flavors is simply heavenly.
Pro Tips
Through my experience of baking this Maple Cream Cake, I’ve learned a few lessons along the way:
– Be sure to use pure maple syrup for the best flavor. The imitation syrups just don’t compare.
– When adding the dry ingredients to the butter mixture, it’s best to do it in three parts. This helps to evenly incorporate the ingredients and prevent clumps.
– If you don’t have sour cream on hand, you can substitute it with an equal amount of Greek yogurt for a similar tangy flavor.
FAQ
Q: Can I freeze this Maple Cream Cake?
A: Yes, you can freeze this cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw it in the refrigerator overnight before serving.
Q: Can I use maple-flavored syrup instead of pure maple syrup?
A: While you can use maple-flavored syrup, keep in mind that it won’t provide the same depth of flavor as pure maple syrup. If possible, I recommend using the real deal for the best results.
Q: Can I use a different size cake pan?
A: Absolutely! Just keep in mind that the baking time may vary depending on the size of the pan. Adjust the baking time accordingly and keep an eye on the cake to ensure it doesn’t overbake.
So, go ahead and give this Maple Cream Cake a try. It’s a cozy and sweet tradition that will bring warmth and joy to your home. Enjoy!
Maple Cream Cake: A Cozy, Sweet Tradition
Maple Cream Cake is a delightful dessert that combines moistness and sweetness with a hint of the unique flavor of maple syrup. It is a cozy and sweet tradition in many households, perfect for special occasions or as a simple treat.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup pure maple syrup
- 1/4 cup milk
- 1/4 cup powdered sugar, for dusting
Directions
-
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
-
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
-
In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
-
Beat in the eggs one at a time, followed by the vanilla extract.
-
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients.
-
Stir in the maple syrup and milk until well combined.
-
Pour the batter into the prepared cake pan and smooth the top with a spatula.
-
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
-
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
-
Once cooled, dust the cake with powdered sugar for a touch of sweetness.