Maple Cake

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Prep Time50

Cook Time40

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: maple cake, maple cake with maple Swiss meringue buttercream and salted maple caramel, salted maple cake

Servings: slices

Calories: 773kcal

Preheat the oven to 325 degrees F, lightly mist a 9x9 (metal*) pan with non-stick spray, and line with parchment.
Place the flours, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute).
Add the eggs, one at a time, scraping the bottom and sides of the bowl to be sure all the ingredients are fully incorporated.
Scrape the bottom and sides of the bowl, then stir in the sour cream until combined.
Slowly stream in the maple syrup and maple extract (if using) while continuing to mix.
Scrape the bottom and sides of the bowl with a silicone spatula, then turn the mixer up to medium-high speed and mix for about a minute and a half to aerate the batter and build the cake's structure.
Transfer the batter to the prepared pan, and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs (approx. 30 to 40 minutes).
Cool completely, then frost, drizzle with salted maple caramel, and sprinkle with flaky sea salt (optional).

Place the egg whites, maple syrup, and salt in a large glass or metal bowl.
Set the bowl over a pot of barely simmering water and whisk continuously, cooking until the mixture reaches 145 degrees F.
Remove the bowl from the simmering water and whip on high speed until the meringue is thick, pale, glossy, and can hold stiff peaks. (It should be cooled completely. There should be no hint of warmth when you place your hand on the side of the bowl. Refrigerate the meringue for 15 to 20 minutes if necessary.)
Add the butter in, a tablespoon at a time, whipping well after each addition. (If the mixture begins to look curdled, continue to whip until it comes back together before adding the remaining butter.)

Place the cream, butter, and salt in a small pot over low heat and gently cook until the butter has melted and the salt has completely dissolved.
Place the sugar, maple syrup, and water in a larger pot and cook over medium-high, swirling the pot occasionally to distribute the heat evenly.
Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes deeply amber-colored.
Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals.
Immediately transfer the hot mixture to a heat-safe vessel and cool completely before drizzling over the frosted cake.

*Using a glass or ceramic pan could impact the bake time.

Click here for more info on the frosting: Swiss Meringue Buttercream.