Maple and cinnamon are a match made in heaven; the sweetness of the maple is the ultimate match for the cinnamon’s wonderful aroma. Both of them create together a delicious blend of flavors, that is simply perfect for Fall. This cinnamon maple cake is a celebration of these two flavors, and has become one of the most addictive pound cakes I made recently.
Just in time for Rosh Hashana and the beginning of the new Jewish year, this cinnamon maple cake is such a great idea for a delicious dessert with a cup of coffee or tea. It’s easy to make and requires only one bowl and a whisk. You can also prepare the recipe in a muffin pan to get individual cinnamon maple cakes easily.
Cinnamon Maple cake
For the cake:
- 3 large eggs
- 150 grams of sugar
- 200 ml. sour cream (see notes for dairy free version)
- 125 ml. vegetable oil
- Pinch of salt
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- 210 grams all-purpose flour
- 10 grams of baking powder
- 75 grams of walnuts or broken almonds
For the glaze:
- 120 grams maple syrup
- Preheat oven to 170 Celsius degrees and grease the pan.
- In a large bowl, whisk eggs, sugar, sour cream, oil, salt, cinnamon and vanilla until a uniform mixture is obtained.
- Add flour and baking powder and whisk only until smooth.
- Pour the batter into the cake pans and straighten the top.
- Sprinkle nuts at the top of the cakes.
- Bake for 35-45 minutes or until the cakes are swollen, golden, firm and a skewer inserted in the center comes out with moist crumbs.
- Pour on the maple over the cakes as they are still warm and allow to cool completely at room temperature.
- The cake is kept in a closed container in the fridge for up to a week. Serving at room temperature is recommended.
- The recipe can also be prepared in a 24 cm round cake pan.
- Instead of walnuts or almonds you can use any kind of nuts you like.
- Dairy free version: instead of sour cream you can use coconut cream in the same amount.
- It is important to use natural maple for a particularly tasty result.