I took time out from planting to enjoy an afternoon break. It was the perfect time to sit outside beneath the brilliant blue sky. With the temperature still mildly warm, no sweater is needed. We have yet to enjoy the turning of the trees. I expect that it won't be long, perhaps in another week or two.
Ingredients for Cake:
1-1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup milk
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon maple flavor
1/2 cup butter, softened
1/2 cup brown sugar
2 eggs, lightly beaten
Ingredients for Glaze:
1/2 cup powdered sugar
2 tablespoons pure maple syrup
1-2 tablespoons water
raw coarse sugar
Directions for Cake:
1. Heat oven to 350 F. Grease and flour pan and set aside.
2. In a small bowl, stir together flour, baking powder, salt, cinnamon and nutmeg; set aside.
3. In liquid measuring cup, stir together milk, maple syrup, vanilla and maple flavoring; set aside.
4. In a medium bowl, beat butter and brown sugar on medium speed, until light and fluffy. Beat in eggs, scraping the bowl often.
5. Reduce speed and add the flour mixture, alternating with milk mixture, until all ingredients have been incorporated.
6. Spoon 1 tablespoon into each wells of the pan. Set aside remaining batter.
7. Bake for 10-12 minutes, until toothpick inserted comes out clean.
8. Cool for 10 minutes in the pan. Using a serrated knife, cut off the portion of the cake that rose above the pan. Invert cakes on cooling rack.
9. Wash, dry and prepare pan as before and repeat procedure with remaining batter.
Above photo courtesy of Nordic Ware.
In small bowl, stir together glaze ingredients, adding additional water until glaze is smooth. Using a brush, apply a thin glaze onto the acorn cap and then dip in raw coarse sugar.