Maple Breakfast Cake
Yield
servingsPrep
25 minCook
35 minReady
600 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cake flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| 4 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 1 | each |
eggs
beaten |
|
| ⅔ | cup |
milk
|
|
| ⅔ | cup |
maple syrup
plus 2 tablespoons, divided |
|
| 1 ½ | teaspoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cake flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
nutmeg
|
|
| 1.3 | ml |
cinnamon
|
|
| 1 | each |
eggs
beaten |
|
| 158 | ml |
milk
|
|
| 158 | ml |
maple syrup
plus 2 tablespoons, divided |
|
| 7.5 | ml |
butter
melted |
|
Directions
Preheat oven to 400℉ (200℃).
Using baking spray with flour spray a 9 inch square cake pan.
Set aside.
In a large bowl sift together pastry flour, whole wheat flour, baking powder, salt, nutmeg and cinnamon.
In a separate medium bowl combine beaten egg, milk, ⅔ cup maple syrup and melted butter.
Add milk mixture to flour mixture. Mix well.
Turn batter into prepared pan.
Sprinkle top with a dash of cinnamon and drizzle with remaining 2 tbls maple syrup.
Bake for 35 minutes or until a wooden pick inserted in the center comes out clean.
Remove from oven and let cool 10 minutes.
