As a Canadian, I love the flavour of Maple. Maple Syrup used to be really difficult to find when I first moved over here to the UK. I brought a 4 litre tin of it over with me when I moved over.
Brought it right on the air plane. (Try and do that now!) This was pre 9/11 of course. Thankfully Maple Syrup is readily available now in the UK. It can be a bit on the expensive side, but I have always felt that it is worth it for special things like pancakes and lovely cakes like this one I am sharing today!
My late BIL Bruce used to make what he called "Oopsie Cake." My kids loved it when we would visit him and he had baked an Oopsie Cake. Oopsie Cake was a Maple Chiffon Cake, that had a 7 Minute Maple Frosting. Gorgeous it was.
It got the name Oopsie Cake because whenever he had baked one, he would ask them if they wanted a piece, and get them to hold up their plate to have one. He always made sure when he put the cake on their plates that he got some of the sticky icing on their hands and he would say, "Oopsie!" Hence . . . Oopsie Cake.
Sadly Bruce is no longer with us and I never did get the recipe. But we have sweet memories, which is nice.
This is not Oopsie Cake. This is not a Chiffon Cake. Instead it is a Maple flavoured snacking cake with a lovely Maple Sugar Frosting.
Its a dense cake, not light and fluffy . . . a bit stodgy, but in a very delicious way. I love a moist cake with a dense crumb, don't you?
My father always loved Maple.
His favourite ice cream flavour has always been Maple Walnut, and, in honor of him, every time I make this cake, I sprinkle toasted walnuts on the top.
It is rich and delicious . . . beautiful with a cold glass of milk or if you are so inclined a hot drink.
This makes a great after school snack . . . or for break times, etc.
The icing is really lovely also. Its the same icing that I use on my Spanish Cake (which is another doozie of a cake!)
Its very like a fudge icing.
Make sure you sift the icing sugar when you use it, or you will get lumps. Its not a problem if you do get lumps as you can put it through a sieve, but it can be a bit of a hassle to have to do that.
If you only bake one cake this weekend, I can't recommend this highly enough. Its a real winner/winner!
Yield: 16
Maple Cake
prep time: 15 minscook time: 50 minstotal time: 65 mins
A deliciously moist and flavourful snacking cake that the whole family will love!
ingredients:
350g plain flour (2 1/2 cups)
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
240g butter, at room temperature (1 cup)
180ml pure maple syrup (3/4 cup)
100g soft light brown sugar (1/2 cup)
2 large free range eggs
1 tsp vanilla bean paste
8 ounces plain Greek yogurt
For the icing:
For the icing:
60g butter (1/4 cup)
80g of maple sugar (1/2 cup, can use 1/2 cup loosely packed brown sugar)
2 TBS milk
130g of icing sugar (1 cup)instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch square pan and line with baking paper. Set aside.
Sift the flour, baking powder, soda and salt together. into a bowl. Set aside.
Beat
the butter, sugar and maple syrup together until light and fluffy.
Beat in the vanilla paste. Beat in the eggs, one at a time. Add the flour mixture alternately
with the yogurt, beginning and ending with the flour mixture. Spread into the
prepared pan, evening everything out.
the butter, sugar and maple syrup together until light and fluffy.
Beat in the vanilla paste. Beat in the eggs, one at a time. Add the flour mixture alternately
with the yogurt, beginning and ending with the flour mixture. Spread into the
prepared pan, evening everything out.
Bake in the preheated oven for 40 to 50 minutes until risen and a toothpick inserted in the centre comes out clean.
Let cool in the pan for about 10 minutes, then lift out onto a wire rack to finish cooling.
Place the butter for the icing in a saucepan and
melt. Add the maple sugar and heat gently over low heat for 2 minutes,
until the sugar has melted. Add the milk. Bring to the boil, then
remove from the stove and let cool. Beat in the icing sugar and spread
onto the cooled cake.
Created using The Recipes Generator
Have you been watching the GBBO? I have been glued. This past week was pudding week. Those show stopper puddings were fantabulous, with chocolate spheres holding a layer cake inside, with a hot sauce poured over top to melt the chocolate sphere and expose the cake. I mean, wowsa . . . what a challenge. I'm glad it wasn't me! Happy weekend and Bon Appetit!
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21 comments
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Thanks so much for your understanding! I appreciate you!
I always love anything maple, but as you say, it can be expensive. I usually find Lidl or Aldi to be the best source of real maple syrup at an affordable price
ReplyDeleteI usually buy mine at Costco, unless I get it on offer from someplace else. You get a really nice sized jug for a reasonable price! xo
DeleteOOOH. Swooning. I love maple. Maple and cake....splendid!
ReplyDeleteIf you love Maple and cake, you will adore this Katy! I cannot leave it alone myself! Be warned! Xo
DeleteI'm jealous that you're watching GBBO! We have to wait a yr before seeing it. We haven't even seen the 1st episode with the new host yet! I'm anxiously awaiting that season, as I did catch one episode of it when we were in London A YEAR AGO!!!
ReplyDeleteOh wow! I can feel for you! I only just started watching it two seasons ago so am now watching all the series I missed on Netflix! I love it! ,xo
DeleteI adore maple and this one really looks to die for!
ReplyDeleteThis is a truly fabulous cake Jeanie! You would love it if you adore Maple! Xo
DeleteThis is on my "To cook" list, just as soon as I go to the shop and get some maple syrup. Surprisingly enough they do sell genuine Canadian maple syrup here. The cake sounds lovely. I'll let you know how it goes.
ReplyDeleteI love GBBO. It's not shown here, but I manage to watch it via a streaming site and look forward to it every week. There is a lovely feel in the tent (eg I loved it that Jon stepped in and happily helped Ruby out with her chocolate sauce when she was running out of time). It's nice to see a series where people are actually really nice to each other. I do hope that it survives like this - I think that is a real problem with really good shows. They can only sustain so many seasons of being really good before the showbiz aspect and crass commercialisation takes over and ruins a good thing. Fingers crossed that it does not happen to GBBO.
You will love the cake Marie! I love that same thing about the GBBO! I really hope it survives intact also. I know it is a competition, but its nice to see others helping others also. I hate anything that brings out the worst in people. I like to see the best! xoxo
DeleteI finally got to make this and it is absolutely fabulous! The only change I made was to add maple syrup to the icing as I can't get maple sugar here, but apart from that I followed the recipe faithfully (almost a first for me as I'm a dreadful tweaker). It's a lovely moist cake and really delicious.
DeleteThe only drawback is that it tastes so good, you are tempted to eat the lot in one sitting. I was forced to portion it and freeze it to stop us eating all of it on the same day.
I highly recommend it. My hubby thinks it's the best cake he has ever had - and that man has eaten a lot of cake!
I know what you are saying Marie. It is so good its almost dangerous! And the worst part is it gets better tasting with each day that passes! I am well pleased that you enjoyed it. Thanks so much for baking it and then takin gthe time to share your experience! You made my day! xoxo
DeleteAbsolutely divine cake! Followed your recipe step by step Marie. This is definitely one of my favourite cakes ever. I love the maple syrup flavour and texture is spot on. The icing with walnuts make it all the more special 😊 It is a special cake. Thank you so much for sharing the recipe ❤ Will bake this time and time again ☺
ReplyDeleteI am so pleased it was enjoyed! Thank you so much for sharing your experience with us. It is a cake I also really love! xo
DeleteDoes this cake freeze well please
ReplyDeleteI have never frozen it, but I cannot see why you shouldn't be able to freeze it if you have it tightly wrapped. I would not keep it frozen for more than three months. I hope this helps!
DeleteI was wondering if vanilla bean paste is the same as liquid pure vanilla. Many thanks \Bonnie
ReplyDeleteNo it is not the same as liquid pure vanilla Bonnie, but you can certainly use pure vanilla in it's place. Vanilla bean paste is much thicker and almost syrupy. You can also see flecks of vanilla seeds in it. I hope this helps!
DeleteLove you site. Love your recipes just wish they were not metric.
ReplyDeleteThank you, but if you actually read the recipe however, I think you will find that I give both measurements for all of my recipes so that people on both sides of the pond can cook them! They are right there in the recipe card. Just have a look!
DeleteSo happy to see this recipe! Thanks Marie. I just received a jar of homemade maple syrup from my nephew- he made it from his own trees! So this cake will be on the agenda soon.
ReplyDeleteCheers, Norma