Maple Cake

5 from 1 vote

Learn how to make the best maple cake with this easy recipe. This maple cinnamon cake gets its intense maple flavour both from maple sugar and maple syrup, creating a moist, spongy cake that you can serve with vanilla ice cream or maple whipped cream.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: Canadian

Servings:

Calories: 160kcal

Author: Janice Lawandi

Equipment

Ingredients

185 grams bleached all-purpose flour
2.5 mL baking powder
2.5 mL baking soda
2.5 mL ground cinnamon
1.25 mL Diamond Crystal fine kosher salt
75 grams unsalted butter room temperature
100 grams maple sugar or brown sugar
2 large egg(s) room temperature
190 mL pure maple syrup medium or dark
250 mL yogurt (2 % fat) I don't recommend fat free

Serving suggestions

maple whipped cream or vanilla ice cream
maple flakes

Metric - US

Instructions

Preheat oven to 350 °F (175 °C).
Prepare a 9-inch square metal pan (23x23-cm) by buttering the bottom and sides. Line the bottom with parchment paper. Set aside.
Whisk together the dry ingredients in a medium bowl. Set aside for later.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the brown sugar.
Add the eggs, one at a time, beating well between each addition, and scraping the sides as necessary. The batter may look a little curdled. That’s okay.
Add the maple syrup and mix again. Scrape down the bowl as needed.
Stir in one third of the dry ingredients, then mix until just incorporated before adding half the yogurt. Mix again and scrape the bowl as needed. Continue with another third of the dry and the other half of the dairy, and end with the last third of the dry ingredients, mixing and scraping down the bowl as necessary.
Pour the batter into the prepared pan and bake for 30 minutes or until a cake tester comes out clean. The cake will also pull away slightly from the sides of the pan.
Remove the cake from the oven and cool completely in the pan before serving.

Notes

I baked this cake in a non-stick pan so I didn't have to flour it. If you are baking in a regular aluminum cake pan, you may want to butter and flour the pan to ensure the cake doesn't stick. Parchment paper on the bottom also helps.
Maple sugar can be hard to find in some areas. You can replace it with light or dark brown sugar
Please use real maple syrup for this recipe. Do not use maple-flavoured pancake syrup which is corn syrup. It will not taste as good!
Opt for medium or dark maple syrup. Don't use light because the flavour is too mild for baking with.
If using regular table salt in place of the fine kosher salt, add half the amount to avoid the cake being overly salty.

Nutrition