SOUR CREAM MAPLE CAKE WITH MAPLE BUTTERCREAM FROSTING

Serves: 12-16

For the cake:

■ Unsalted butter, softened, for greasing the pan

■ 2 1/2 cups (625 mL) flour, plus more for dusting the pan

■ 1 tsp (5 mL) baking powder

■ 1/2 tsp (2.5 mL) baking soda

■ 1/2 tsp (2.5 mL) kosher salt

■ 1 cup (250 mL) dark-grade pure maple syrup (see note)

■ 1/2 cup (125 mL) canola oil

■ 1/2 cup (125 mL) whole milk, at room temperature

■ 2 large eggs, at room temperature and lightly beaten

■ 1/4 cup (60 mL) firmly packed light brown sugar

■ 1/4 cup (60 mL) granulated sugar

■ 1/4 cup (60 mL) sour cream, at room temperature

■ 1 tsp (5 mL) vanilla extract

For the frosting:

■ 8 tbsp (120 mL) unsalted butter, softened

■ 2 cups (500 mL) confectioners’ sugar ■ 3 tbsp (45 mL) sour cream, at room temperature

■ 2 tbsp (30 mL) dark-grade pure maple syrup, plus more for drizzling

■ 1/2 tsp (2.5 mL) kosher salt

1. Preheat oven to 350 F

(175 C) with the rack in the middle. Butter and flour a 9-inch (22-cm) square baking pan.

2. Line pan with parchment paper, letting excess extend over the sides (the overhang will give you handles to lift out the cake after it’s baked).

3. In a large bowl, whisk together flour, baking powder, baking soda and salt. Add maple syrup, oil, milk, eggs, brown sugar, granulated sugar, 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 the batter; this is OK.)

4. Pour batter into prepared pan. Tap pan on the counter eight times to release air bubbles.

5. Bake 30-35 minutes, until deep golden and a cake tester or toothpick inserted in the centre comes out clean, covering with foil after 20 minutes to prevent excessive browning. (It may dip a bit in the middle.)

6. Let cool in pan for 5 minutes. Using the parchment overhang as handles, remove cake from pan and let cool on a wire rack.

7. In the same (cleaned-out) bowl you used to make the cake, beat butter with a hand-held mixer on medium speed until creamy, 2-3 minutes. (You can also do this in a stand mixer with the paddle attachment.)

8. Gradually add confectioners’ sugar, beating until combined. Add sour cream, maple syrup and salt, and beat at medium-high speed until smooth, 1-2 minutes. Do not over beat.

9. Spread frosting onto cooled cake. Drizzle with additional maple syrup and serve.

Note: Look for dark-grade maple syrup, such as Grade A dark colour/robust flavour or Grade A very dark/strong flavour.