Ingredients: |
Ingredients: For the cake:
2½ cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 cup dark grade pure maple syrup
½ cup canola oil
½cup milk, at room temperature
2 large eggs, slightly beaten, at room temperature
¼ cup firmly packed brown sugar
¼ cup granulated sugar
¼ cup sour cream, at room temperature
1 tsp vanilla extract
For the icing:
8 Tbsp unsalted butter, softened
2 cups confectioner's sugar
3 Tbsp sour cream, at room temperature
2 Tbsp dark grade maple syrup
½ tsp kosher salt
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Directions: |
Directions:1. Butter and flour a 9 inch square baking pan. Line pan with parchment paper, letting excess extend over the sides.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Add maple syrup, oil, milk, eggs, brown sugar, granulated sugar, sour cream and vanilla. Stir with a rubber spatula just until combined and no streaks of flour remain. It's okay to have some lumps in the batter.
3. Pour batter into prepared pan. Tap pan on the counter 8 times to release air bubbles.
4. Bake at 350ºF for 30 to 35 minutes until deep golden brown and a toothpick inserted in the middle comes out clean. Cover with foil after 20 minutes to prevent excess browning.
5. Let cool in pan for 5 minutes. Using the parchment overhang as handles, remove cake from pan and let cool on a wire rack.
6. In a large bowl, beat butter with a hand-held mixer on medium speed until creamy, 2 to 3 minutes.
7. Gradually add confectioner's sugar, beating until combined. Add sour cream, maple syrup and salt, and beat at medium high speed until smooth, 1 to 2 minutes. Do not over beat.
8. Spread frosting onto cooled cake |
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