Buttermilk Maple Spice Cake Recipe
This simple cake makes an elegant finish to a sit-down dinner, but it also holds up well for a brown-bag lunch.
Either way, this winning cake has plenty of rich taste without a lot of fat or calories.
1 cup unbleached or all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Pinch of cayenne
2 eggs, lightly beaten
2/3 cup buttermilk
1/2 cup pure maple syrup
1/3 cup vegetable oil
1 tablespoon blackstrap molasses
1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
2. Sift the flours, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg, and cayenne into a large bowl. Set aside.
3. In another bowl, blend the eggs, buttermilk, maple syrup, oil, and molasses.
4. Make a well in the dry mixture and stir in the egg mixture, just until smooth; do not beat. Pour batter into the prepared pan and bake for 30 minutes, until a tester inserted into the center comes out clean. Cool in the pan.
Serves 9 – 12.
Adapted from Maple Syrup Cookbook, by Ken Haedrich (Storey Books, 2001). Copyright (c) 2001 by Ken Haedrich. Reprinted by permission of Storey Books.
Adapted from Maple Syrup Cookbook, by Ken Haedrich (Storey Books, 2001).