Maple Cinnamon Cake
A fluffy and moist cake infused with the warm flavors of maple syrup and cinnamon, perfect for fall.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup pure maple syrup
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined.
- In a large mixing bowl, cream the butter and maple syrup together using an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula to ensure even baking.
- Place the pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve with your favorite accompaniments.
Storage
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Use fresh baking powder for best results. Allow the cake to cool completely before slicing.
Ingredient Substitutions: Substitute almond milk for regular milk for a dairy-free version.
How to Serve: Pair with whipped cream or vanilla ice cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: This cake can be baked a day in advance and stored in the refrigerator.
Ingredient Substitutions: Substitute almond milk for regular milk for a dairy-free version.
How to Serve: Pair with whipped cream or vanilla ice cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: This cake can be baked a day in advance and stored in the refrigerator.