Maple Breakfast Cake
Indulge in the cozy flavors of a Maple Breakfast Cake, a delightful treat that turns your morning routine into a celebration. This moist and tender cake is infused with the rich sweetness of pure maple syrup and a warming hint of cinnamon, creating a perfect balance of comfort and sophistication. Simple ingredients like unsalted butter, fresh eggs, and a touch of vanilla come together effortlessly to form a cake that's as easy to make as it is satisfying. With just 20 minutes of prep time and a dusting of powdered sugar to finish, this maple-flavored masterpiece pairs beautifully with your morning coffee or tea and is ideal for leisurely breakfasts, brunch gatherings, or even dessert. Crafted to serve eight, this cake is a must-try for anyone who loves the cozy charm of maple-infused desserts.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 180 ml maple syrup
- 50 grams granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 120 ml milk
- 30 grams powdered sugar (optional, for topping)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round baking pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, beat together the softened butter, maple syrup, and granulated sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is cooled, dust the top with powdered sugar if desired. Slice and serve.
Nutrition Facts
Calories |
2746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 1714 mg | 75% | |
| Total Carbohydrate | 405.2 g | 147% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 245.9 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 290 mg | 22% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 585 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
