I love making something from scratch. Even though I take a lot of short cuts when cooking or baking, and many of my recipes are semi-homemade, a dessert like this Maple Cake is best made from scratch. There is something about using fresh ingredients and putting it all together that is so satisfying. Sometimes a recipe is just as easy and quick from scratch as it would be if you took a short cut. I suppose you could use a yellow cake mix to make this Maple Cake but I honestly don’t think it would save you any time. It’s super easy and so good.If you don’t have a 9 x 9 baking pan you can use a muffin tin or even bread pans. The rule of thumb I follow when filling a baking dish is to go about half way up the side of the pan. I opted for my go-to cake topping of a sprinkling of powdered sugar. You could also make a powdered sugar glaze and add a little maple syrup…or you could just drizzle maple syrup right from the bottle. Honestly, they are all great options!
When I decided to try this Maple Cake recipe, I already knew where I was going to get the maple syrup. I’ve followed the blog Finding Home for a while, but as a blogger I don’t have a lot of time to keep up with what everyone is doing. Laura’s posts are ones I rarely miss though…and her family took a leap of faith not long ago and opened their own business. They produce maple syrup and have a lovely online shop. Take a look and if you need some maple syrup, they have the best.
Visit my category archives Bars and Cakes for more inspiration!