Maple cake is one of my favorite cakes in the world. Maple in general is simply a delicious ingredient I always look for different ways to use it in my recipes.
This cinnamon maple cake is one of the best – it’s so easy to make, moist, fragrant and so delicious. You make in in one bowl, without whipping or separating eggs, and the result is a fluffy cake that is the perfect companion to your cup of coffee.
Photo: Natalie Levin
Cinnamon Maple Cake
Makes a 20*30 cm rectangle cake pan
For the cake:
- 2 large eggs
- 150 grams (3/4 cup) sugar
- 2 tbsp. maple syrup
- 1 tsp. vanilla extract
- Pinch of salt
- 1 tsp. ground cinnamon
- 100 ml. (1/2 cup) vegetable oil
- 75 ml. (1/2 cup) water
- 140 grams (1 cup) spelt flour
- 75 grams (3/4 cup) almond meal
- 1 tsp. baking powder
For the topping:
- 50 grams sliced almonds
- 1-2 tbsp. light brown sugar
- Sugar powder for serving
- Preheat oven to 170c degrees and grease the pan.
- In a large bowl, whisk eggs, sugar, maple, vanilla, salt, cinnamon, oil and water into a smooth mixture.
- Add in spelt flour, almond meal and baking powder and mix just until incorporated.
- Transfer the batter into the pan, and smooth the top.
- Sprinkle sliced almonds and brown sugar evenly over the cake.
- Bake for about 30-40 minutes or until cake is set, golden brown and a toothpick inserted in the center comes out with moist crumbs.
- Cool the cake at room temperature, sprinkle with powdered sugar and serve.
- Keep the cake in the refrigerator for up to a week, but it is recommended to serve it warm or at room temperature.
- Instead of almonds you can use any other nut you like.
- You can add spices like cardamom, ginger, cloves according to personal taste.
- You can use honey or date syrup instead of maple.