Spring is the perfect time of year for this cake, but it is enjoyable year round. Maple Syrup is on sale many places in the spring as it is harvest season! I like to serve this cake on Mother’s Day!
Ingredients
- 2 ⅔ cups sifted cake flour
- 3 tsp baking powder
- ¾ tsp salt
- ¾ cup butter
- ⅔ cup lightly packed brown sugar
- 7 egg yolks, well beaten
- ⅔ cup milk
- ⅔ cup maple syrup
- Maple Sugar Frosting
- ½ cup chopped walnuts
Instructions
- Sift the flour, baking powder, and salt. Whisk together well.
- Cream butter. Add brown sugar and cream until fluffy.
- Add egg yolk in thirds beating after each addition.
- Mix milk and maple syrup in a pourable container such as a measuring cup.
- In fourths, alternately add the dry ingredients and the milk/syrup mix.
- Turn batter into pans that have been lined with pan release or parchment paper.
- Bake 355 for about 45 minutes or until toothpick comes out clean.
- Chill completely before frosting. Sprinkle with walnuts.
Yield: 3 x 8 inch cake pans
