Prep 20 mins
Cook 30 mins
Buttermilk makes the best baked goods. Combined with spices rich spices and the wonderful sweet flavor of real maple syrup, this healthful cake is a real fall spectacular or a lovely treat any time of year. I recommend grade B maple syrup - it has a stronger flavor, great for use in recipes like this one. Frosted or not, it's your call. Adapted from Maple Syrup Cookbook by Ken Haedrich.
- 1 cup all-purpose flour or 1 cup whole wheat pastry flour
- 1⁄2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 1 pinch cayenne
- 2 eggs, lightly beaten
- 2⁄3 cup buttermilk
- 1⁄2 cup pure maple syrup
- 1⁄3 cup vegetable oil
- 1 tablespoon blackstrap molasses
- Preheat oven to 350 degrees.
- Grease a 9-inch square baking pan.
- Sift the flours, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg, and cayenne into a large bowl. Set aside.
- In another bowl, whisk together the eggs, buttermilk, maple syrup, oil, and molasses until well blended.
- Make a well in the dry mixture and gently fold in the egg mixture, just until all is thoroughly moistened.
- Pour batter into the prepared pan and bake for 30 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan.
Yum! I used 1 cup of whole wheat pastry flour and 1/2 cup of all purpose flour. I also subbed half the oil as applesauce and it was still really moist and delicious. We loved that this was very lightly sweet and the spices not overpowering. It also has a nice delicate crumb.