Do you like pancakes with maple syrup? Good, because then you’re going to love this Sour Cream Maple Cake With Maple Buttercream Frosting.

The cake comes together in minutes in a single bowl, which you can clean out and use to make an equally speedy frosting. The cake is lofty, tender and golden. Despite the inclusion of maple syrup, granulated and brown sugars, it does not come across as cloying, or even that sweet at all. The inclusion of sour cream certainly helps, there and in the frosting. That frosting brings a very nice touch (it’s fairly rich, which is why we have suggested as many as 16 servings), but know that the cake on its own would make a great addition to a brunch spread.

The only reason I’m resisting making this cake a weekly occurrence is that it does indeed call for more than a cup of maple syrup total. We all know the stuff is not cheap. The flavor, though, is absolutely worth it — at least once in a while — and if you can buy your syrup in bulk or on a visit to a maple syrup-producing region, all the better. You want to look for dark-grade maple syrup, such as Grade A dark color/robust flavor or Grade A very dark/strong flavor.

Sour Cream Maple Cake With Maple Buttercream Frosting

12 to 16 servings

For the cake:

Unsalted butter, softened, for greasing the pan

2½ cups flour, plus more for dusting the pan

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1 cup dark-grade pure maple syrup

½ cup canola oil

½ cup whole milk, at room temperature

2 large eggs, at room temperature and lightly beaten

¼ cup firmly packed light brown sugar

¼ cup granulated sugar

¼ cup sour cream, at room temperature

1 teaspoon vanilla extract

For the frosting:

8 tablespoons (1 stick) unsalted butter, softened

2 cups confectioners’ sugar

3 tablespoons sour cream, at room temperature

2 tablespoons dark-grade pure maple syrup

½ teaspoon kosher salt

Preheat the oven to 350 F with the rack in the middle. Butter and flour a 9-inch square baking pan. Line the pan with parchment paper, letting excess extend over the sides of the pan.

In a large bowl, whisk together the flour, baking powder, baking soda and salt. Add the maple syrup, oil, milk, eggs, brown sugar, granulated sugar, sour cream and vanilla, and stir with a rubber spatula just until combined and no streaks of flour remain. (There will be some lumps in the batter; this is OK.) Pour the batter into the prepared pan. Tap the pan on the counter to release air bubbles.

Bake 30 to 35 minutes, until deep golden and a toothpick inserted in the center comes out clean, covering with foil after 20 minutes. (It may dip in the middle, but don’t worry.) Let cool in the pan for 5 minutes. Using the parchment overhang, remove cake from the pan and let cool on a wire rack.

In the same (cleaned-out) bowl, beat the butter with a handheld mixer on medium speed until creamy, 2 to 3 minutes. Gradually add the confectioners’ sugar, beating until combined. Add the sour cream, maple syrup and salt, and beat at medium-high speed until smooth, 1 to 2 minutes.

Frost the cooled cake and drizzle with additional maple syrup.

Nutrition information (based on 16 servings): Calories: 340; Total Fat: 15 g; Saturated Fat: 6 g; Cholesterol: 45 mg; Sodium: 150 mg; Carbohydrates: 51 g; Dietary Fiber: 0 g; Sugars: 22 g; Protein: 3 g.

Adapted from the September-October issue of Bake From Scratch magazine.

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