Maple Waffle Cake

Maple Waffle Cake; brimming with  maple flavour, sticky with brown butter maple glaze, this cake tastes just like a fresh waffle, and you can make and enjoy it at any time of day with just 6 ingredients!

Breakfast is my favourite meal, especially when it involves pancakes, French toast, waffles, or any other kind of fluffy syrup-soaked bread product.

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An unpopular opinion I understand, as most people I know skip breakfast or only eat it because their growling stomach demands so.

But hey, who says we have to eat breakfast food AT breakfast time? Not me. I’ve found myself having porridge for lunch, cinnamon rolls as an evening snack, and even pancakes for dinner! In fact, my whole family are very partial to a 9pm jam, butter or Nutella smothered pancake stack!

maple waffle cake

This cake was inspired by such love of breakfast food, which I know a lot of people and fellow bloggers share. You only need to take one look at the rise of brunch and all-day breakfast menus to know that. So here I bestow upon you, kind readers, the syrup and butter kissed Maple Waffle Cake.

maple waffle cake

I’d seen a similar waffle-inspired cake by an incredible blogger over at Sprinkle Bakes, you can check it out here. However, as much as I adore her version, I felt the humble waffle is something that I adore without the need to stack it up with multiple layers or cover it in my usual whipped buttercream, it deserved a little more syrup-laden respect.

Based on a classic British sponge cake recipe, and simply swapping out the sugar for pure maple syrup, this Maple Waffle Cake is beautiful in its simplicity. One layer of fluffy, buttery and subtly maple-flavoured cake, gently dressed in a browned butter glaze and adorned only with whipped cream and some chopped up waffles, what it lacks in skill and intricacy, it more than makes up for in flavour!

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Nothing sickeningly sweet, nothing mouth-gluingly fatty and nothing fancy or expensive to whip it up with. Only six ingredients are required to make this Maple Waffle Cake too, making it even more appealing! If you can’t find maple syrup or find it out of your budget, I’m sure this cake would be just as yummy if made with golden syrup, honey, or even that maple-flavoured syrup you sometimes see.

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I think this is the kind of cake everyone can agree on, from grandparents to toddlers, it just has that simple and satisfying appeal. Also, haters of refined white sugar can rejoice as this cake has nothing but pure natural sweetness inside!

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To make this wonderfully easy cake, you’ll need to start by preheating your oven – 180 degrees for conventional ovens or 160 degrees for fan ovens – and grease and line a 20-23cm round cake tin or pie dish. I used a fluted pie dish just because I liked the shape it gives the edges of the cake!

Beat some softened butter until it has become pale in colour and noticeably more fluffy. You can do this in a stand mixer, with an electric whisk or with a good old wooden spoon.

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Add two eggs one at a time, beating thoroughly between each one. Don’t worry if it looks curdled at this stage, it will sort itself out soon!

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Add flour, maple syrup and a pinch of salt and mix until fully combined.

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Pour the mixture into your prepared tin/dish, smooth out the top as best you can and bake for 20-25 minutes until golden, risen and springy to touch.

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Leave the cake to cool slightly while you make the glaze.

Melt the butter in a small pan over a medium heat and allow it to bubble gently for a few minutes until it reaches a golden brown colour and smells nutty, try not to leave the kitchen while you make this! This is how easy it is to make brown butter (beurre noisette)! You can use this method to brown butter for sauces, frostings and other recipes too. It caramelises the sugars in the butter and helps add a lovely deep flavour to the cake.

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Add 2 tbsp of the maple syrup and mix together until combined. It may bubble up a little in the hot butter so be careful!

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Remove the cake from its tin and place it on a wire rack over a plate, or just straight on to a plate.

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Spoon or pour the glaze over the warm or cool cake until it has a nice syrupy sheen, you don’t have to use it all if you don’t want to. This glaze just mimics that lovely sticky-sweet flavour and texture you get when you pour syrup over waffles, leaving the cake beautifully moist and with extra maple flavour! I often prioritise the edges as they can dry out quickest, so the syrup helps prevent that.

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Add another tbsp of syrup to some double or whipping cream and whip it into fairly stiff peaks.

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Either use a piping bag or just a good old spoon to blob or spread the maple cream around the edges of the cake.

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Slice the waffles into small chunks and stick them into the maple cream on the cake to decorate. You can use shop-bought or homemade, if you do use shop-bought I’d recommend Sainsbury’s Belgian waffles or McVitie’s toasting waffles for the best flavour and texture!

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You can serve this cake warm or cold, and use any leftover cream to serve with it, no sane person is going to turn down maple whipped cream!

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Now just slice it up however you like and enjoy this beautiful Maple Waffle Cake!

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Are you like me, could you eat breakfast food any time of day? What’s your favourite meal?

Click on any of the images below if you need to stock up on ingredients or equipment to make this maple waffle cake:

Thanks again, see you later!

 

Maple Waffle Cake

Yield: 8-12 slices

Maple Waffle Cake

A wonderfully simple cake brimming with buttery maple flavour, and sticky with brown butter maple glaze. This cake tastes just like a fresh waffle, and you can make and enjoy it at any time of day with just 6 ingredients!

Ingredients

    For the cake:
  • 150g softened unsalted butter
  • 2 eggs
  • 150g self-raising flour
  • 150g maple syrup
  • Pinch of salt
    For the glaze and decoration:
  • 20g unsalted butter
  • 3 tbsp maple syrup
  • 200ml double or whipping cream
  • 2 homemade or shop-bought waffles

Instructions

    For the cake:
  1. Preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan ovens – and grease and line a 20-23cm round cake tin or pie dish.
  2. Beat your softened butter until it has become pale in colour and noticeably more fluffy.
  3. Add each egg one at a time, beating thoroughly between each one. Don’t worry if it looks curdled at this stage, it will sort itself out soon!
  4. Add the flour, maple syrup and salt and mix until fully combined.
  5. Pour the mixture into your prepared tin/dish, smooth out the top as best you can and bake for 20-25 minutes until golden, risen and springy to touch.
  6. Leave the cake to cool slightly while you make the glaze.
    For the glaze and decoration:
  1. Melt the butter in a small pan over a medium heat and allow it to bubble gently until it reaches a golden brown colour and smells nutty. This is how easy it is to make brown butter (beurre noisette)!
  2. Add 2 tbsp of the maple syrup and mix together until combined.
  3. Remove the cake from its tin and place it on a wire rack over a plate, or just straight on to a plate.
  4. Spoon or pour the glaze over the cake until it has a nice syrupy sheen, you don’t have to use it all if you don’t want to. I often prioritise the edges as they can dry out quickest.
  5. Add the remaining syrup to your cream and whip it into fairly stiff peaks.
  6. Either use a piping bag or just a good old spoon to blob or spread the maple cream around the edges of the cake.
  7. Slice the waffles into small chunks and stick them into the maple cream on the cake to decorate.
  8. Slice up and enjoy!

*If you can't find or don't want to use real maple syrup, feel free to use golden syrup, honey or even a maple-flavoured syrup!

http://maverickbaking.com/maple-waffle-cake/

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Orange Rosemary Cake

Banana Custard Cake

 

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