Yields:
20 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
35 Mins
Total Time:
1 Hr 5 Mins
Ok first off never heard of this cake so I was kind of hesitant when making it, but it came out really good and was really gooey. It was easy to make and you can make this cake for any get-together.
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
Adjust Servings
- For the gooey topping
Instructions
- Preheat oven to 350 degrees F, mist a 9x13 inch pan with non-stick spray, and line it with parchment paper.
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda, and salt. Stir to combine.
- Add the softened butter, and mix on medium- low speed until the mixture resembles damp sand about 3 minutes.
- In a large liquid measuring cup, whisk together the eggs, maple syrup, greek yogurt or sour cream, milk, and vanilla.
- Pour the liquid into the dry ingredients, and stir together on medium speed for about a minute and a half.
- Transfer ;the batter to the prepared pan, spreading it into an even layer. To make the gooey butter topping
- Place the soft butter, maple syrup, flour, egg, vanilla, and salt in a small bowl and whisk together until smooth.
- Pour mixture over the unbaked cake layer. Bake for 35 minutes or until set underneath but still a little jiggly towards the very center of the cake.
- Cool completely, cut into bars, and dust with powdered sugar for garnish.