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Maple Gingerbread Cake Recipe

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4.2 from 2 reviews

This Maple Gingerbread Cake is a moist and flavorful dessert that combines warm spices like cinnamon, ginger, nutmeg, and cloves with the rich sweetness of molasses and pure maple syrup. Topped with a crunchy pecan crumb and finished with a smooth maple glaze, this cake offers the perfect balance of cozy sweetness and spice, ideal for holiday gatherings or any time you want a comforting treat.

Ingredients

Cake:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • ⅓ cup packed brown sugar
  • 2 large eggs, at room temperature
  • ⅓ cup unsulphured molasses, at room temperature
  • ¼ cup pure maple syrup, at room temperature
  • 1 teaspoon maple extract
  • ½ cup buttermilk, at room temperature (see notes for substitutes)

Topping:

  • ⅔ cup packed brown sugar
  • ½ cup all-purpose flour
  • 1 teaspoon cinnamon
  • ½ cup finely chopped pecans
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, melted or very soft

Glaze:

  • 1 cup powdered sugar
  • 1½ tablespoons milk
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon maple extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch square baking pan to ensure the cake does not stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, ground ginger, nutmeg, cloves, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: Using a hand mixer or stand mixer with a paddle attachment, beat the softened unsalted butter and brown sugar until the mixture is well combined and light, about one full minute.
  4. Add Wet Ingredients: Beat in the eggs, molasses, pure maple syrup, and maple extract until just combined. The batter might appear curdled—that’s normal. Scrape down the sides and bottom of the bowl as needed to incorporate all ingredients.
  5. Combine Batter: Add half of the dry ingredient mixture to the wet batter and beat until just combined. Slowly add the buttermilk while continuing to beat, then add the remaining dry ingredients and mix until smooth. Transfer the batter evenly into the prepared baking pan and smooth the surface.
  6. Prepare Topping: In a separate bowl, combine the brown sugar, flour, cinnamon, chopped pecans, and salt. Add melted or very soft butter and stir well with a fork until the mixture is evenly combined and crumbly.
  7. Apply Topping: Evenly sprinkle the pecan crumb topping over the surface of the cake batter in the pan.
  8. Bake: Bake in the preheated oven for 28 to 33 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. The crumb topping, especially in the center, is the last to set but will firm as it cools.
  9. Cool Cake: Remove the cake from the oven and place the pan on a wire rack. Allow the cake to cool completely for about 30 minutes before applying the glaze.
  10. Make and Apply Glaze: In a small bowl, whisk together powdered sugar, milk, maple syrup, and maple extract until smooth. Drizzle or spread the glaze evenly over the cooled cake. Allow it to set briefly before slicing and serving.

Notes

  • For a buttermilk substitute, use ½ cup milk mixed with ½ tablespoon lemon juice or white vinegar, let it sit for 5 minutes before using.
  • Ensure all wet ingredients are at room temperature for better mixing and texture.
  • To make this cake dairy-free, substitute butter with a dairy-free margarine and use a nondairy milk for the buttermilk substitute.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
  • The crumb topping may appear slightly soft upon removal from the oven but will firm up as the cake cools.

Find it online: https://marthatasty.com/maple-gingerbread-cake-recipe/