I appear to be on an exploration of snack cake. Today I wanted to make something to use up some of the excess of grade B maple syrup. Grade B maple syrup is darker in color and grade A. Grade A is typically served with breakfast cakes (pancakes, waffles, etc.). Ted and I find grade B more flavorful; while some may use it solely for baking or cooking we use it for breakfast and more.
This recipe is based on one for Honey Cake in Joy of Cooking.
Maple Syrup Cake
Servings: ~16 3.5″x2″ bars
Prep time: 20 minutes
Total time: 40 minutes
- 1 1/2 cups grade B maple syrup
- 1 cup coffee
- 3/4 cup vegetable oil
- 2 tsp. vanilla
- 3 3/4 cups (506 grams) all-purpose flour
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. ground cinnamon (I used Ceylon cinnamon from Penzey’s)
- 1 tsp. ground ginger
- 1 cup Zante currants
- 3 large eggs
- 3/4 cup sugar
- Preheat the oven to 350°F. Lay a sheet of parchment paper over a 13″x9″ pan so that the excess lays across the long sides. Give the short sides a quick blast of non-stick cooking spray.
- Combine the maple syrup, coffee, oil and vanilla in a saucepan. Place over low heat and bring a simmer. Stir until combined. Set aside to cool for ~15 minutes.
- In a large bowl combine the dry ingredients and currants. Mix thoroughly.
- In the bowl of a stand mixer beat together the eggs and sugar until the color lightens. This will take 2-3 minutes.
- Wait for the liquid ingredients to cool. You want them to be cool enough not to curdle the eggs. I waited for the temp to come down to 100°F before continuing. When the liquid is cool add it to the egg mixture and mix to combine.
- Add the dry ingredients and combine. I used a 1/2 cup measure to slowly add the dry ingredients to the wet, allowing them to combine completely before adding the next 1/2 cup.
- Pour the batter into prepared 13″x9″ pan and allow to level out.
- Bake for 35 minutes, rotating the pan 180 degrees halfway through cooking. Use a toothpick to verify that the cake is completely cooked.
- Cool for 15 minutes on a rack. Remove from the pan and allow to completely cool before cutting.
Note – The original recipe suggests that after removing the pan from the oven you use a fork to poke holes in the cake while it is still in the pan. After covering the cake with holes they want you to pour and spread 3/4 cup of heated honey over the entire cake. This seemed overly sweet to me so I skipped this step.