In autumn is the best time to bake this delicious cake with maple syrup, nuts and chocolate! It will be tastier if you add some berries – for example cherries, or black currants, or blueberries.
Soft, flavored maple syrup cake will charm you and become one of your favorite recipes! This cake is especially tasty and wet because of impregnation with maple syrup.
It’s so fine to enjoy tea with a piece of maple cake, when the fall of colored maple leaves is dancing outside the window!
Brown sugar maple cake is tasty and healthy pastry!
- 3 eggs;
- 75 g white sugar;
- 75 g brown sugar;
- 150 g butter;
- 2 tablespoons maple syrup in dough + 3 tablespoons for impregnation;
- 4 tablespoons milk;
- 250 g wheat flour;
- 1,5 teaspoon baking powder;
- ¼ teaspoon salt;
- 50 g nuts;
- 150 g unpeeled cherries.
You may take fresh or frozen cherries; also can use walnuts, hazelnuts or almonds.
If desired, add some chocolate.
At first, whisk soft butter with sugar. If you’ll take brown sugar, the cake will have a pleasant beige color. Also brown sugar is healthier then white one.
Then add eggs one by one and whisk each time by 15-20 seconds.
Add maple syrup and stir.
Sift flour with baking powder, add salt and crushed nuts. Left 2 teaspoons of flour.
After mixing pour milk and stir again.
Add the rest of flour and cherries. Mix. Now you may add some milk or dark chocolate in drops or little pieces.
Put the dough into the baking pan. The best will be using form with hole, because a cake will bake faster and better in it.
Bake the maple syrup cake by 180C (356F) from 45 minutes to 1 hour. Test the cake with bamboo stick: if it is dry, cake is ready.
Till the cake is in the pan, jab it with toothpick 70-100 times and pour on with maple syrup by tablespoon.
Let it cool in the form during 5-10 minutes, then replace cake to the dish.
Cut maple cherry cake in portions and enjoy aromatic homemade pastry!