Sour Cream Maple Cake with Maple Buttercream Frosting
 
Makes 1 (9-inch) cake
Ingredients
  • 2¾ cups (344 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (2 grams) kosher salt
  • 1 cup (295 grams) dark-grade pure maple syrup, plus more for drizzling
  • ½ cup (112 grams) canola oil
  • ½ cup (120 grams) whole milk, room temperature
  • 2 large eggs (100 grams), room temperature and lightly beaten
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (60 grams) sour cream, room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • Maple Buttercream Frosting (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Butter and flour a 9-inch square baking pan. Line pan with parchment paper, letting excess extend over sides of pan; butter and flour parchment.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add maple syrup, oil, milk, eggs, sugars, sour cream, and vanilla, and stir with a rubber spatula just until combined and no streaks of flour remain. (There will be some lumps in batter; this is OK.) Pour batter into prepared pan. Tap pan on counter 8 times to release air bubbles.
  3. Bake until deep golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes, covering with foil after 20 minutes of baking to prevent excess browning. Let cool in pan for 5 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Spread Maple Buttercream Frosting onto cooled cake. Drizzle with maple syrup.
Recipe by Bake from Scratch at https://bakefromscratch.com/sour-cream-maple-cake-maple-buttercream-frosting/