This recipe ticked off a lot of “to-do” boxes this week. First I had to create a dish for the next reveal from the Secret Recipe Club.
Second I had to appease DH and his complaints that I haven’t baked anything sweet in a while.
And thirdly it allowed me the chance to try a new bottle from my Pure Infused flavored Maple Syrup sampler pack I purchased recently. Oh and cover a “something Spring-like” recipe.
My last post I talked about my bad habit of having good intentions but accomplishing nothing. Isn’t it wonderful how quickly I turned it around this week. Yeah me!
I was assigned Sara’s blog Cupcake Muffin and wow what an index of recipes. After spending a couple of days scrolling through my heart and stomach finally settled on her adaptation of The Food Librarian‘s Honey Maple Cake. I used these cute little bake and serve loaf liners to make tiny single serve treats.
After coming back from my weekly grocery excursion and realizing that of course I was missing an ingredient I had to substitute vanilla yogurt for the sour cream. I omitted the vanilla and used my anise, clove and cinnamon flavored maple syrup. I’m not a fan of glazes either and because I had this amazing syrup I decided to pour a little over top to enhance that maple flavor. These cakes were so moist and tasty I will be using this recipe a lot in the future.
Save RecipeIngredients
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter
- 1/4 cup maple syrup
- 1/2 cup honey
- 1/2 cup sugar
- 2 eggs
- 3/4 cup vanilla yogurt
- Maple syrup for pouring on top
Instructions
- Preheat oven to 350 degrees F.
- Combine the flour, baking powder, baking soda and salt in a medium bowl.
- In another bowl cream the butter. Beat in the honey, maple syrup, and sugar.
- Beat in the eggs, one at a time.
- Alternating between the flour and vanilla yogurt, mix them into the butter mixture until batter is smooth.
- Pour batter into small loaf pans, large loaf pan, muffin tins or what ever you want the final shape to be.
- Bake for 25-40 minutes depending on size of container. Cake is done with toothpick inserted in center comes out clean and tops are browned.
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