Ingredients: |
Ingredients: Cake:
Unsalted butter, softened, for greasing the pan
2 1/2 Cups flour, plus more for dusting the pan
1 Tsp baking powder
1/2 Tsp kosher salt
1 Cup dark grade pure maple syrup
1/2 Cup canola oil
1/2 Cup whole milk, at room temperature
2 Large eggs, slightly beaten
1/4 Cup firmly packed light brown sugar
1/4 Cup granulated sugar
1/4 Cup sour cream, at room temperature
1 Tsp vanilla extract
Frosting:
8 TBL unsalted butter, softened
2 Cups confectioner sugar
3 TBL sour cream, at room temperature
2 TBL dark grade pure maple sugar, plus more for drizzling
1/2 Tsp kosher salt
|
Directions: |
Directions:CAKE:
1. Preheat oven to 350º with the rack in the middle
2. Butter and flour a 9 inch square baking pan with parchment paper, letting excess extend over the sides of the pan
3. In large bowl, whisk together flour, baking powder, baking soda and salt.
4. Add the maple syrup, oil, milk, eggs, brown sugar, granulated sugar, sour cream and vanilla.
5. Stir with rubber spatula until just combined and no streaks of flour remain.
6. Some lumps are okay
7. Pour the batter into prepared pan.
8. Tap on the counter 8 times to release air bubbles
9. Bake 30-35 minutes (After 20 minutes, cover with foil) until toothpick comes out clean.
10. Let cool in the pan for 5 minutes
11. Remove cake from pan utilizing parchment paper as handles.
12. Cool completely on wire rack.
FROSTING:
1. Beat butter with handheld mixer on medium until creamy, 2-3 minutes. (If in stand mixer, utilize paddle attachment)
2. Gradually add confectioner's sugar, beating until combined
3. Add sour cream, maple syrup and salt. Beat at medium speed until smooth, 1-2 minutes. Do not over beat
4. Spread frosting onto the cooled cake.
5. Drizzle with additional maple syrup |
This recipe for Sour Cream Maple Cake With Maple Buttercream Frosting is from