Maple Syrup Cake

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.

Based on a recipe from Joy of Cooking for "Honey Cake".

Maple Syrup Cake

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

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. In a large bowl combine the dry ingredients and currants. Mix thoroughly.
  4. In the bowl of a stand mixer beat together the eggs and sugar until the color lightens. This will take 2-3 minutes.
  5. 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.
  6. 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.
  7. Pour the batter into prepared 13″x9″ pan and allow to level out.
  8. Bake for 35 minutes, rotating the pan 180 degrees halfway through cooking. Use a toothpick to verify that the cake is completely cooked.
  9. 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.

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