Secret Recipe Club: Honey Maple Cake

Honey Maple Cake

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.

Honey Maple Cake

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.

Honey Maple Cake

Yields 10-12

Honey Maple Cake
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  • 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


  1. Preheat oven to 350 degrees F.
  2. Combine the flour, baking powder, baking soda and salt in a medium bowl.
  3. In another bowl cream the butter. Beat in the honey, maple syrup, and sugar.
  4. Beat in the eggs, one at a time.
  5. Alternating between the flour and vanilla yogurt, mix them into the butter mixture until batter is smooth.
  6. Pour batter into small loaf pans, large loaf pan, muffin tins or what ever you want the final shape to be.
  7. 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.
Recipe Type: Dessert

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  1. What cute little cakes and great idea to "glaze" them with syrup instead.
  2. Those look and sound delicious! Totally want to try making those gluten free so I can eat some. ;)
  3. Um... yum!!!! I want these now... great pick for the SRC this month.
  4. Please send me a loaf of this bread...please!!!
  5. I tend to stop at anything that says maple. These are adorable and I can tell really tasty.
  6. These look amazing! I love the fact that the batter is simple enough to let the maple and honey do their thing... sometimes there's just so much other stuff going on that you can barely taste them at all. Also... anise, clove and cinnamon flavored maple syrup? Where in the heck can I get my hands on that awesomeness? I need some in my life. Stat.
    • The Syrup is from a company called Pure. They have five different flavours; all tasty! You can find them at Sheffield Cheese in the St.Lawrence market. They may also be elsewhere but that one I know for sure.
  7. i feel like most of the time recipes use honey or maple syrup, so it's fun to see both together in one awesome cake!
  8. These look so gorgeous and I love those beautiful wrappers you used.

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