The Maple Cream Cake recipe I am sharing with you today comes from a cookery book entitled "The Small-Batch Snacking Cake Cookbook" by Aimee Broussard. I wanted to make something for my father for a Father's Day dessert.
My father loves anything Maple. I share that same love. This simple cake was touted as a snack cake meant to be enjoyed for breakfast or brunch with a hot cup of coffee.
It smelled fabulous while it was baking. I admit my tastebuds were tingling while I waited for it to finish. I did turn the light on in the oven about halfway through the bake time and all looked well.
At the appointed bake time, however, it was still a bit wobbly in the center, so I popped it back into the oven for a further 10 minutes. I ended up repeating this step at least once more.
I thought, when it was done, that perhaps it hadn't turned out. There was no photos at all in the book. I have the kindle version so I am not sure if this is the case in the hard copy book or not.
It was not really puffed up like a regular cake, but then again, there is only 1/2 tsp of baking powder in the cake. It looked to be more dense like brownies when it was done. I went with it.
I mixed up the icing and slathered it over top of the warm cake. I let it cool completely and then lightly covered it with some aluminum foil and left it overnight.
I still wasn't sure if it had actually come out the way that it was supposed to. There is just as much sugar in the cake as there is flour. But who am I to quibble. This woman has a very reputable blog and following so I assumed this was as it should be and crossed my fingers.
It was hard waiting overnight. She didn't tell me to do that, but I wanted to do that. I wanted the cake to settle into itself before I cut into it.
I have to say this cake is more like a blondie or a brownie. It is not light and fluffy like a cake. But it IS incredibly moreish. It is dense and sweet. The perfect kind of cake to enjoy with a hot drink.
I also think it would be beautiful served with some tart berries to help cut some of the sweetness of the cake.
It has crispy and chewy edges, and a dense and buttery middle. That frosting settles into a lovely buttery maple coating on top of the cake that goes very well with the cake itself.
WHAT YOU NEED TO MAKE MAPLE CREAM CAKE
Other than the Maple Syrup, some pretty ordinary baking ingredients.
- 8 TBS (1/2 cup/120g) butter, at room temperature
- 1 cup (200g) sugar
- 1/2 cup (60g) sour cream
- 1 large free range egg
- 1/2 cup (120ml) pure maple syrup
- 1/2 tsp baking powder
- 1 cup (140g) plain all purpose flour
- 1/2 cup (65g) icing sugar
- 2 TBS butter at room temperature
- 1 1/2 TBS pure maple syrup
- 1/2 tsp ground cinnamon (I did not use this)
Do not be tempted to use maple flavored pancake syrup. You will need to use real PURE maple syrup to give an authentic flavor to the cake. The syrup I used is produced locally here in the valley that I live in in Nova Scotia.
As a Canadian I have a great love for Maple Syrup. I can remember as a child being able to get these little mini ice cream cones, perhaps only 2 inches in length, filled with pure maple syrup and topped with a maple icing to hold in the syrup. They were some good.
My father is from Northern Quebec and has a great love for Maple anything. I can remember going to visit my French grandmother in the summer and being treated to maple sugar candy.
There was also this delicious dessert they ate which was comprised of flaky buttery pastry topped with a very heavy thick cream with shaved maple sugar on top. It was some good.
My father really loves anything maple. Maple Walnut Ice Cream is his favorite ice cream. I really thought he would enjoy this cake/square.
HOW TO MAKE MAPLE CREAM CAKE
It is not usual in the method of making, but, if you follow the directions as written, you will end up with a deliciously edible result!
Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin. Line with a piece of baking paper, leaving an overhang for lifting out on two sides.Cream the butter and sugar for the cake together in a large bowl for 2 to 3 minutes until light and fluffy. Mix in the sour cream and egg, just to combine. Stir in the maple syrup also to combine.Whisk in the baking powder. Add the flour a little bit at a time, mixing well after each addition, until just combined.
Scrape the batter into the prepared baking tin. Bake for 25 to 30 minutes. (Mine took 45 minutes.) or until a toothpick inserted in the center comes out mostly clean.Transfer to a wire rack and leave to cook for 10 minutes. Lift out from the pan and leave to cool. You will need to frost the cake while it is still warm.To make the frosting, whisk all of the ingredients together, adding more maple syrup if the mixture is too thick. It should be soft enough to easily spread smoothly. Dollop the frosting on top of the cake and spread it over the top to cover. Leave to cool completely and allow the frosting to set.Cut into squares to serve.
I am still not entirely sure if this is the way that the cake is supposed to be, but whether it is or not, I can tell you it is incredibly delicious. It is moist and dense with a lovely rich maple flavor.
The frosting/icing lends another beautiful depth of tasty maple flavor to the bake.
This cake really is more like a bar or a brownie/blondie. It is deliciously moreish. I think it would be lovely with some chopped toasted walnuts sprinkled over top of the cake before the icing sets.
I do enjoy a good snacking cake. Often meant to be eaten out of hand, they are great for picnics and school lunches. Also perfect for enjoying with a cold glass of milk or a hot drink. Some other snack cakes here in the English Kitchen that you might enjoy are:
SALTED CARAMEL PEANUT BUTTER SNACK CAKE - This is a really fabulous cake. Rich and delicious. Moist. Nice and peanut-buttery.
That frosting is delicious and both together are amazing. Perfect with a hot cuppa or an ice cold glass of milk. You could even serve squares of this cake with a scoop of ice cream on top. Yummy!
AIRLINE COOKIE SNACK CAKE - This cake has a lovely moist and dense consistency. It also has a really beautiful slightly caramel, lightly spiced flavor. Perfectly sized for the smaller family with a lovely frosting, and some crumbled crisp airline cookies sprinkles on top for a bit of a tasty crunch!
Maple Cream Cake
Yield: 9Author: Marie RaynerPrep time: 10 MinCook time: 30 MinTotal time: 40 MinThis is a super moist, dense, delicious snack cake. That buttery maple frosting is it's crowning glory.Ingredients
- 8 TBS (1/2 cup/120g) butter, at room temperature
- 1 cup (200g) sugar
- 1/2 cup (60g) sour cream
- 1 large free range egg
- 1/2 cup (120ml) pure maple syrup
- 1/2 tsp baking powder
- 1 cup (140g) plain all purpose flour
- 1/2 cup (65g) icing sugar
- 2 TBS butter at room temperature
- 1 1/2 TBS pure maple syrup
- 1/2 tsp ground cinnamon (I did not use this)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin. Line with a piece of baking paper, leaving an overhang for lifting out on two sides.
- Cream the butter and sugar for the cake together in a large bowl for 2 to 3 minutes until light and fluffy. Mix in the sour cream and egg, just to combine. Stir in the maple syrup also to combine.
- Whisk in the baking powder. Add the flour a little bit at a time, mixing well after each addition, until just combined.
- Scrape the batter into the prepared baking tin. Bake for 25 to 30 minutes. (Mine took 45 minutes.) or until a toothpick inserted in the center comes out mostly clean.
- Transfer to a wire rack and leave to cook for 10 minutes. Lift out from the pan and leave to cool. You will need to frost the cake while it is still warm.
- To make the frosting, whisk all of the ingredients together, adding more maple syrup if the mixture is too thick. It should be soft enough to easily spread smoothly. Dollop the frosting on top of the cake and spread it over the top to cover. Leave to cool completely and allow the frosting to set.
- Cut into squares to serve.
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