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Extract from Martha Stewart's Cakes • By Editors of Martha Stewart Living • Published by Other

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00
Serves
16

Martha Stewart's Cakes

Posted by PG UK from London, United Kingdom • Published See PG UK's 39 projects » © 2019 Editors of Martha Stewart Living / Other · Reproduced with permission. · Reprinted from Martha Stewart’s Cakes. Copyright © 2013 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, a division of Random House LLC.
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  • Step 1

    Make the cake: Preheat oven to 350°F. Butter a 9-inch square baking pan; line with parchment, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

  • Step 2

    With an electric mixer on medium speed, beat butter, maple syrup, and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; mix in vanilla.

  • Step 3

    Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of sour cream; beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.

  • Step 4

    Make the icing: Combine maple syrup and butter in a bowl. Sift in confectioners’ sugar, and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.

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