The title of this cake pretty much says it all. Yes, it is buttery – the very best things in life are. Yes, it has maple flavor – a subtle hint in the top layer that gets some backup when you pour some extra over the finished product. Yes, it turns out like a cake – perfect for tea time.
Maple Butter Cake*
For the crust:
- 2 cups flour (divided into 2 x 1 cups)
- 3 Tbsp sugar
- ½ tsp ground cinnamon
- 1/3 cup chilled butter cut into small pieces
For the cake:
- ¾ cup room temperature butter
- ¾ cup granulated sugar
- 1 egg
- 2/3 cup Sugarmaker’s Cut  pure maple syrup
- ½ cup half and half
- confectioner’s sugar for dusting
- Additional maple syrup for topping (any of the Runamok Barrel-aged recommended)
Preheat oven to 350. Line the bottom of a 9” springform pan with parchment paper.
In a medium bowl, add 1 cup flour, 3 tablespoons sugar and the cinnamon and blend. Add the cold butter and combine with your fingers or a fork until crumbly and just clinging together. Pat into the bottom of the pan to form a crust and put in the oven. Bake for five minutes.
In a large bowl, beat the butter until fluffy. Add the ¾ cup sugar and beat another few minutes. Beat in egg and maple syrup. Add remaining 1 cup flour and half n’ half alternatively and beat until just combined. Pour batter over pre-baked crust and return to the oven. Bake for about 35 minutes or until a fork comes out clean. Let it cool.
When ready to serve, gently cut around the edges of the pan and release the springform edge. Place the cake on a plate or cake stand, dust with confectioner’s sugar and serve with any Runamok barrel-aged maple syrup on the side.
*Adapted from Better Homes & Gardens – Fall Baking issue 2017