Sticky Maple Cake

Canadian stereotypes aside, I really do use maple syrup in everything. It's my go-to sweetener in coffee and other beverages, desserts, baked goods, puddings, candies, marinades, sauces, my morning cereal or oatmeal, and so forth. It's even my secret ingredient in my marinara and pomodoro sauces!

This sticky maple cake recipe came about when I wanted to make my dateless sticky toffee pudding, but found I had ran out of molasses. A few tweaks, and a new instant favourite was born!

Friends and family regularly request I make this cake for them, and it has made its way into my regular breakfast rotation for guests. Its delicious cold, or lightly warmed, and a little ice cream or a dollop of whipped cream never hurt!

"It's delicious, eh? No doubt a-boat it!"

Sticky Maple Cake

Rustic, delicious, and oh-so-simple to make, you'll wonder how you ever lived without this cake! Makes 16 servings.

3 cups (or 750 ml) of all-purpose flour

1 1/2 cups (or 375 ml) of packed brown sugar

3 tsp (or 15 ml) of baking powder

1 tsp (or 5 ml) of sea salt

1 cup (or 250 ml) of milk of choice

4 large eggs

1 tbsp (or 15 ml) of vanilla extract

2/3 cup (or 160 ml) of canola or vegetable oil

1/4 cup (or 60 ml) of pure maple syrup

1/3 cup (or 80 ml) of packed brown sugar

1/3 cup (or 80 ml) of pure maple syrup

1/4 cup (or 60 ml) of butter or coconut butter

1/2 cup (or 125 ml) of milk of choice

1 tsp (or 5 ml) of vanilla extract

Pinch sea salt

1) Preheat the oven to 325°F/160°C. Lightly spray a 13” x 9” baking pan with oil, and set it aside.

2) In a large mixing bowl, whisk the first 9 ingredients together until smooth. Pour into the oiled pan.

3) Bake for 35-50 minutes, or until a toothpick inserted in the centre comes out clean.

4) Meanwhile, bring the remaining ingredients to a boil, stirring constantly. Poke holes into the cake with a fork, then pour the sauce over the hot cake.

5) Allow to cool slightly before serving.

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