Maple Syrup Cake
Recipe By: 
Recipe type: Dessert, Cake
Prep time: 
Cook time: 
Total time: 
Serves: makes 1 - 3 layer cake
 
To adjust for high altitude (about 5000 ft) I added ¼ cup milk and baked at 300˚
Ingredients

  • FOR THE CAKE
  • 2⅔ cups cake flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ¾ cup butter, softened
  • ⅔ cup firmly packed brown sugar
  • 7 egg yolks
  • ⅔ cup milk
  • ⅔ cup maple syrup
    FOR THE BROWN SUGAR BUTTERCREAM
  • 1 cup butter, softened
  • 3-4 cups brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple syrup
  • ¼ cup heavy cream
    FOR THE MAPLE SUGAR FROSTING
  • 1 cup sugar
  • 1 cup firmly packed maple sugar
  • 1 cup thick sour cream
    FOR THE TOPPING
  • ½ cup pecans
  • ½ cup maple syrup
Preparation Instructions
  1. TO MAKE THE CAKE
  2. Preheat your oven to 350˚ and prepare 3 - 8" round cake pans. Smear with sift butter and then place a disc of parchment into the bottom, set aside.
  3. In a medium mixing bowl, sift together the cake flour, baking powder and salt.
  4. In the bowl of an electric mixer fitted with a paddle attachment cream the butter on high for 7 minutes.
  5. Add the brown sugar and cream together on medium for 3 additional minutes, until nice and fluffy, set aside.
  6. Using a clean mixer bowl, (I had to move the creamed butter to a different bowl and wash my mixer bowl since I don't have an extra one laying around) place the egg yolks and beat on high until they are thick and lemon colored.
  7. Fold the butter mixture into the egg mixture in thirds, beating thoroughly after each addition.
  8. Then combine the milk and maple syrup in a small bowl.
  9. Alternate adding the flour mixture with the milk mixture, with 4 flour additions and 3 milk additions and beginning and ending with the flour and beating only until smooth between additions.
  10. Pour the batter into the prepared cake pans and bake until a toothpick inserted in the center comes out clean.
  11. Allow to cool in the pans for about 20 minutes and then run a knife around the edge and turn out onto a wire rack to cool completely.
    TO MAKE THE BROWN SUGAR BUTTERCREAM (or you can try making the Maple Syrup Frosting and let us all know how it tastes!)
  12. In the bowl of an electric mixer fitted with the paddle attachment cream the butter and vanilla extract on high for 7 minutes.
  13. Add the sugar and cream on high for an additional 3 minutes.
  14. Add the maple syrup and beat on medium until blended.
  15. Add a couple tablespoons of the heavy cream until you get a good spreading consistency.
    TO MAKE THE MAPLE SUGAR FROSTING
  16. Combine both sugars and sour cream in a medium saucepan.
  17. Stir over low heat until sugar is dissolved.
  18. Increase heat and bring to boiling.
  19. Put a candy thermometer in place.
  20. Continue cooking without stirring. During cooking, wash the sides of the pan with a pastry brush and water to get the sugar crystals off the side of the pan.
  21. Cook until the mixture reaches 238˚ (soft ball stage).
  22. Remove the pan from heat and place on cooling rack (or a cold burner) and cool to luke warm (About 110˚) without stirring or moving the pan.
  23. Beat vigorously with a wooden spoon or electric mixer until mixture begins to loose it's gloss and is of spreading consistency.
  24. Use immediately. If frosting becomes to thick you can loosen it up with a couple drops of cream.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/08/maple-syrup-cake/