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Maple Spice Pound Cake

Maple Spice Pound Cake


Ingredients

Cake

  • 1 1/2 cups flour
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1/4 cup dark amber maple syrup
  • 1 large egg, at room temperature
  • 1 tsp maple extract
  • 1/4 cup plain fat-free yogurt, at room temperature
  • 2/3 cup low-fat buttermilk, at room temperature

Maple Frosting

  • 1 Tbsp unsalted butter, melted
  • 2 Tbsp dark amber maple syrup
  • 1/8 tsp salt
  • 1 cup powdered sugar, sifted
  • 1 Tbsp milk
  • 1/2 tsp maple extract

Instructions

  1. Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang around the edges. Whisk together flour, cinnamon, allspice, ginger, nutmeg, baking powder, baking soda, and salt in a medium bowl. Beat butter, sugar, and maple syrup in a large mixer bowl at medium speed until light and fluffy; beat in egg and maple extract. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
  2. Pour batter into prepared pan; smooth top with an offset spatula and tap pan sharply to remove air bubbles. Bake for 50 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. Cool in pan on a wire rack for 10 minutes before using the parchment overhang to lift cake from pan; cool completely on wire rack.
  3. For the frosting, whisk together melted butter, maple syrup, and salt in a small bowl. Whisk in powdered sugar, milk, and maple extract until smooth. Use an offset spatula to spread frosting over cooled cake. Let set before serving.


Nutrition

  • Calories: 225
  • Carbohydrates: 42

Keywords: Maple, Maple Syrup, Pound Cake, Loaf Cake