Ingredients:

  • 300g all-purpose flour
  • 10g baking powder
  • 2g baking soda
  • 3g fine sea salt
  • 170g unsalted butter, softened
  • 240ml pure maple syrup (Grade A Dark)
  • 100g granulated sugar
  • 2 large eggs, room temperature
  • 5ml vanilla extract
  • 120ml full-fat buttermilk
  • 60ml pure maple syrup (for glaze)
  • 120g powdered sugar, sifted
  • 15g unsalted butter, melted
  • 2 drops maple extract (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper to prevent the high-sugar batter from sticking.
  2. Beat the 170g softened butter and 100g granulated sugar until pale and fluffy.
  3. Incorporate the eggs one at a time, followed by the vanilla extract, whisking vigorously to ensure a stable structure.
  4. Sift the flour, baking powder, baking soda, and salt directly into the bowl. Add the buttermilk and use a silicone spatula to fold the ingredients together until just combined; do not over-mix.
  5. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean and the surface is a deep mahogany.
  6. Prepare the glaze by whisking 60ml maple syrup, 120g powdered sugar, and 15g melted butter. Pour the glaze over the cake while it is still slightly warm to allow for partial absorption.