Nothing says breakfast like sweet, warm, maple syrup. Instead of pancakes, try it with another delicious treat…cake! Maple Breakfast Cake is a hearty and sweet delight perfect for cold mornings and hot cups of coffee. Try frosting it with Maple Sugar Frosting
CandiAnne’s Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Ingredients
Instructions
- Sift together first six ingredients.
- Combine remaining items and add to dry ingredients.
- Turn into a greased 9-inch (22.86cm) pan and sprinkle top with cinnamon and maple syrup.
- Bake for 35 minutes at 400F (204C).
Notes
1. When using a spray (such as Pam), be sure to wait until just before you pour the batter to coat the pan. Otherwise, the spray tends to slide down and pool in the bottom and is not as effective.
2. Oven temperatures can vary which means cakes can be overbaked if not watched carefully.
3. If you do overbake the cake, there is an easy - and delicious - remedy for dryness. Place a couple of pats unsalted butter on top of your cake slice, heat in the microwave until butter is just melted, pour on a little syrup, and enjoy! You can also top with chantilly cream or a swirl of cream cheese frosting as well.
4. I used a combination of maple syrups. I used half Crown Maple Syrup and half Trees Knees which is a spicy chile-infused syrup for a little added kick.