Maple cake

The incomparable flavor of pure maple syrup is a reason enough to make this sweet treat.

Recipe: Maple cake

Type: Cake

Preparation time: 10 mins

Cooking time: 40 mins

Total time: 50 mins

Serves: 7-8 serving

Dry Ingredients:

• All-purpose flour - 2 and 1/2 cup
• Granulated sugar - 1/2 cup
• Unsalted butter - 1 cup (2 stick)
• Baking soda - 1/2 Tsp
• Baking powder - 2 Tsp
• Salt -1/2 Tsp

Wet Ingredients:

• Maple syrup - 3/4 cup
• Egg - 2 large
• Sour cream - 3/4 cup
• Vanilla essence - 1 Tsp

Frosting(optional):

• Whipping Cream - 1 and 1/2 cup
• Cream cheese - 1/2 cup
• Confection sugar - 1/4 cup (as per your taste)
• Maple syrup - 1 tbsp
• vanilla essence - 1 tsp

Note:

• Make sure the butter should be at room temperature for a better result as well as all other ingredients should also be at room temperature for good results.
• Use appropriate measurement cups for good results. The measurement cups I use here are US standard measurement.
• Using cream cheese in frosting will help the frosting to be stiffer and can remain at room temperature for long. If you follow the steps correctly the frosting will be taster as well.

Preparation:

• Line 9" square cake tin with parchment paper. Preheat the oven to 350 F for 10 -12 mins.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

• In another mixing bowl beat butter with an electric mixer on medium speed. Then add Maple syrup and sugar mix until pale and fluffy,3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; mix in vanilla.

• 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; smooth top with a spatula and give a tap to remove the bubbles.

• Bake until a cake tester comes out clean, about 40 mins. transfer pan to wire rack to cool 10 mins. Turn out cake onto rack to cool completely.

For Frosting:

• In the cold bowl add Cream cheese and start bitting it at low speed until it becomes soft and changes color or becomes airy; for 3 to 5 mins. 
• while beating this with electric mixer slowly add in the whipping cream. 
• Whip the cream on low speed to incorporate the sugar. then slowly increase the speed to medium and beat it until it forms a stiff peak. Do not overbeat it or else it forms butter.
• Another method to check if your cream is ready is by inverting bowl if the cream stays intact without showing any sign of slipping from the bowl, it's done.
• Refrigerate the cream in the meanwhile until you are ready to frost the cake.

Thank you..:)