Maple Cream Cake

Monday 19 June 2023

Maple Cream Cake

 




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.  


Maple Cream Cake 





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.



Maple Cream Cake 




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.



Maple Cream Cake 





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.



Maple Cream Cake 




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.



Maple Cream Cake







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
For the frosting:
  • 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)


Maple Cream Cake






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.



Maple Cream Cake 






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.


Maple Cream Cake 






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.




Maple Cream Cake
 





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.




Maple Cream Cake





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.


Maple Cream Cake



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 CAKEThis 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

Maple Cream Cake

Yield: 9
Author: Marie Rayner
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This 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
For the frosting:
  • 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

  1. 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.
  2. 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.
  3. Whisk in the baking powder. Add the flour a little bit at a time, mixing well after each addition, until just combined.
  4. 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.
  5. 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.
  6. 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.
  7. Cut into squares to serve.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it # marierayner5530
Maple Cream Cake







This content (written and photograph) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 



 Thanks so much for visiting! Do come again! 



8 comments

  1. Marie, looks like a tasty "bar" rather than a cake. So a lot of people would love it! I don't like super sweet things (such as brownies), though, so I would make a number of changes to make it into a not overly sweet cake. I'd increase flour to 1 1/2 cups, cut sugar to 1/2 cup, cut maple syrup to 1/4 cup, add another egg, add 1/2 cup milk in addition to the sour cream, increase to 1 teaspoon baking powder, add 3/4 teaspoon baking soda. But that's just me! The frosting looks wonderful! We love real maple syrup, and I'm glad you talked about it and reminded readers that it's not maple-flavored pancake syrup!

    ReplyDelete
    Replies
    1. You are right Jean, it is much more like a bar than a cake. I would be interested in seeing how you adaptations work out? DO let me know! xo

      Delete
    2. Marie, I decided to blog it, so you can see how it worked out. And I included a link to The English Kitchen. My husband loves maple syrup and thanks you for inspiring me to do something with it. Guess it's his Quebecois side coming out in him!

      Delete
    3. Thanks very much Jean! Happy I could inspire you! xo

      Delete
  2. This sounds so delicious. As soon as the family cleans up the sweets left from Sunday dinner I’ll bake this!

    ReplyDelete
    Replies
    1. I hope that you enjoy it! It tastes even better a day or so later! Its one of those bakes that just seems to get even better with age! xo

      Delete
  3. I just found your blog! I made maple fudge for the first time yesterday and it didn't harden. It is more the consistency of soft maple cream. I might substitute a half cup of this for the sour cream and maple syrup.
    I also used a tablespoon on my oatmeal and it was delicious. Can't eat to try your cake. I'm also in NS, up near the NB Border.

    ReplyDelete
    Replies
    1. Hi there! That sounds interesting! Let me know how you get on with it! I hate it when my fudge doesn't turn out. Could be just something as simple as too much humidity in the air. Cooking can be a very fickle exercise at times! Nice to know you also live in a little piece of Heaven on Earth! God's country! xoxo

      Delete

Thanks for stopping by. I love to hear from you so do not be shy!


BEFORE LEAVING A COMMENT OR RATING, ASK YOURSELF:
Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!