Maple Syrup Cake
This maple syrup cake is the perfect dessert to enjoy to bring us into Spring.
| Category: | Cakes & Pies |
Ingredients
Sauce
| 310 ml 35% cream |
| 250 ml maple syrup |
| 55 g brown sugar |
Cake
| 115 g Frankie's gluten-free all-purpose flour |
| 1 tsp baking powder |
| 1/8 tsp Kosher salt |
| 85 g white sugar |
| 60 ml canola oil |
| 1/2 tsp vanilla extract |
| 1 lg egg |
| 90 ml milk |
Maple Syrup Cake Directions
Begin by pre-heating your oven to 350°F or 175°C.
In a small pot, bring all of the sauce contents to a boil while stirring constantly. Simmer over medium heat for 5 minutes. Remove from the heat.
To make the cake: In a bowl, combine the Frankie's gluten-free all-purpose flour, baking powder and salt. In another bowl, whisk together the sugar, oil, vanilla and egg with an electric mixer. With the machine on low speed begin adding the dry ingredients alternating with the milk. Spread the batter out in a greased 8 inch (20 cm) square pan. Then delicately pour the sauce over the cake.
Bake for 25 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Serve warm with ice cream or whipped cream.
The original recipe came from ricardocuisine.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it. You can make this recipe as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
