Maple cake with creamy maple syrup sauce
A cake to be cut into cubes, with its sauce
Flour, yeast, salt, and ginger on one side; softened butter (or seed oil) whisked with maple syrup on the other, then eggs, milk, and vanilla.
The sauce is brown sugar, cream, and maple syrup, thickened over low heat.
50 min
Prep time
Dessert
Category
Low
Difficulty
23 x 33 cm
Baking pan
What is needed
Yields for a 9x13-inch rectangular baking pan.
350 g (12 oz) all-purpose flour (for cake)
15 g fresh yeast
1 pinch of salt (cake)
1 teaspoon ground ginger (cake)
120g softened butter or 100ml vegetable oil (cake)
480 ml of Pure Dark Maple Syrup (cake)
3 eggs (cake)
250 ml milk (cake)
5 ml vanilla essence (cake)
210g brown sugar sauce
240ml of Pure Dark maple syrup (sauce)
125ml fresh cream (sauce)
Ten steps
The powders
In a bowl, combine the flour, baking powder, salt, and ground ginger.
Butter and syrup
In another bowl, whisk together the softened butter (or seed oil) with the maple syrup using an electric mixer.
The eggs
Add them one at a time, continuing to beat.
Milk and vanilla
Fold them in and mix well.
Merge
Pour the dry ingredients over the others and mix, removing any lumps.
Baked
Butter or grease a 9x13 inch (23x33 cm) rectangular baking dish and pour in the mixture.
Cook
In a preheated oven at 180 °C for 35-40 minutes.
In cubes
Let it cool and cut.
The sauce
Combine brown sugar, cream, and maple syrup in a saucepan and cook over low heat, stirring constantly, until thickened.
Serves
Let the sauce cool and serve it alongside the cake.
Two things to know
Serve the sauce on the side, not poured on top. Pouring it on the cake makes it soggy: everyone can take as much as they want.
The pan. The old website indicated 20 × 30 cm in the recipe card and 23 × 33 cm in the instructions: here we kept the one from the instructions.
The ingredient
The variety used in this recipe. Dark, robust flavor: it holds up well to cooking and stands out in a mixture.
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