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Maple Cake

Maple cake is a soft, tender sheet cake sweetened with pure maple syrup and baked in a 9x13-inch pan. A few moist crumbs on the toothpick keep the center from drying out.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 2 eggs large, at room temperature
  • 1 cup pure maple syrup
  • 0.5 cup sour cream at room temperature
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking pan with nonstick cooking spray.
  3. Whisk the flour, baking powder, baking soda, and fine salt together in a medium bowl.
  4. Beat the softened butter and packed light brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time, scraping down the bowl as needed.
  6. Whisk the maple syrup, sour cream, and vanilla extract together in a separate bowl.
  7. Add the flour mixture and maple mixture to the butter mixture in alternating additions, beginning and ending with the flour, and mix on low just until combined.
  8. Spread the batter evenly in the prepared pan.
  9. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool the cake in the pan for at least 20 minutes before slicing.

Notes

For a tender cake, mix on low only until the batter is just combined. Store covered in the refrigerator for up to 4 days; freezer-friendly. Plain Greek yogurt can replace the sour cream if needed.