Maple Cake

3.4

(247)

This easy snacking cake is a wonderful fall treat.

Servings:

16

Our maple cake recipe is one you'll make all through fall and beyond—it's just that good. The incomparable flavor of pure maple syrup is reason enough to make this sweet treat; that it is also quick and easy to prepare is an added bonus. The single-layer cake includes sour cream for tenderness, and the frosting has just three ingredients: maple syrup, butter, and confectioners' sugar. It's a snacking cake but also delicious and lovely enough to serve after dinner or bring to a potluck—and watch how fast it disappears.

Directions

Preheat oven and prep pan:

Preheat oven to 350°F. Butter a 9-inch square baking pan; line with parchment, and butter parchment. Dust with flour, tapping out excess.
Combine dry ingredients:

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Beat butter, maple, and sugar; add eggs:

With an electric mixer on medium speed, beat butter, maple syrup, and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.
Add dry ingredients to wet, alternating with sour cream:

Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of sour cream; beat until just combined.
Transfer batter to pan and bake:

Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.
Make the icing:

Combine maple syrup and butter in a bowl. Sift in confectioners' sugar, and whisk until combined. Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.

Adjust consistency of icing with more syrup or sugar, if necessary.