Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 cup unsweetened applesauce
- 1/2 cup chopped walnuts (optional)
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add maple syrup and eggs, one at a time, beating well after each addition.
Add the flour mixture to the butter mixture in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Stir in the chopped walnuts, if using.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
For the Brown Sugar Frosting:
In a medium saucepan, melt butter over medium heat. Add brown sugar and milk, stirring constantly until the sugar dissolves. Bring to a boil and remove from heat.
Add powdered sugar and whisk until smooth. Let cool for 5-10 minutes, then spread over the cooled cake.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 480
Fat: 22g
Saturated Fat: 12g
Cholesterol: 85mg
Sodium: 310mg
Carbohydrates: 68g
Fiber: 1g
Sugar: 51g
Protein: 4g
Substitutions for ingredients:
- You can use pecans instead of walnuts.
- You can use light brown sugar instead of dark brown sugar.
Variations:
- You can add 1/2 cup of raisins or dried cranberries to the batter.
- You can substitute half of the all-purpose flour with whole wheat flour.
- You can add 1 teaspoon of vanilla extract to the frosting.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Do not overmix the batter, or the cake will be tough.
- Let the cake cool completely before frosting it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the cake in the microwave for 10-15 seconds, or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
You can dust the cake with powdered sugar before serving.
Garnishes:
You can top the cake with chopped walnuts or pecans.
Pairings:
This cake pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Serve this cake with a scoop of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the frosting is too runny, you may have added too much milk. Add more powdered sugar to thicken it.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cake in the fridge if you live in a hot and humid climate.
Food history:
Maple syrup is a traditional sweetener in Canada and the northeastern United States, where it is harvested from maple trees in the spring.
Flavor profiles:
This cake has a sweet and nutty flavor, with hints of cinnamon and maple.
Serving suggestions:
Serve this cake as a dessert or a snack.
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Taste: Sweet, Moist, Caramelized, Fruity, Maple, Maple-Flavored