A flavorful cake with a delicate crumb. It is a fine use of maple syrup.
Preheat oven to 375 degrees.
- 2 1/4 all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
Stir together dry ingredients and set aside.
- 1/2 butter, softened
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 cup pure New York maple syrup
- 1/2 cup hot water
Cream butter and sugar together. Beat in egg and egg yolk. Slowly add maple syrup and beat thoroughly. Alternately add flour mixture and hot water until combined. Spoon batter into well-greased and floured tube or bundt pan. Bake 35-45 minutes, or until a toothpick inserted into center comes out clean. Let cake cool in pan about ten minutes and then remove from pan. Let cake cool completely.
Maple Frosting
- 2 tablespoons soft butter
- 1/2 cup powdered sugar
- 1/4 cup pure New York maple syrup
- 1 cup powdered sugar
- 2-3 teaspoons milk
- 1/2 cup chopped walnuts, toasted (optional)
Cream butter and 1/2 cup powdered sugar. Beat in maple syrup. Beat in remaining cup of powdered sugar. Dribble in milk to drizzling consistency. Generously drizzle maple frosting over cake and sprinkle with toasted nuts, if desired.
