Prep Time 20min Cook Time 50min
Usually, it's the frosting that makes a cake, and this one is no exception. The moist and spicy cake is absolutely delicious on its own, but it's the cinnamon-laced brown sugar frosting that brings it right over the top. Little fingers can't help but sample the caramel goodness, so you may want to double the frosting recipe… just to be sure you have plenty to spare.
by Alison Needham
What you'll need
- 1/4 pound butter, 1 stick
- 1 cup sugar
- 1/2 cup dark-brown sugar
- 4 extra large eggs
- 1/2 cup sour cream
- 1/2 cup pure maple syrup, grade B preferable
- 2 1/4 cups flour
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/8 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- toasted pecans, optional
FROSTING
- 1/4 pound butter, 1 stick
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 cups powdered sugar, sifted
Notes:
Yields 6 to 8 servings
How to make it
- Preheat oven to 350 degrees.
- Butter and flour (or use cooking spray for baking) two 8-inch round cake pans.
- Cream butter with sugars until light and fluffy. Beat in the eggs, then add the sour cream and maple syrup, beating thoroughly.
- Mix together the remaining ingredients and add to the first mixture, beating until just combined.
- Pour the batter into the pans and bake for about 30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
- Cool in the pans for 5 minutes, before turning out to cool on a rack. Frost with Caramel Cinnamon Frosting and top with toasted pecans.
- To make the frosting, melt the butter and brown sugar in a heavy saucepan over moderate heat, stirring constantly. Bring to a boil and boil for 2 minutes.
- Add cream, vanilla and cinnamon and mix well. Cool completely.
- When cool, beat in sugar until thick enough to spread. You will have enough to fill and top one 2 layer 8-inch cake. If you wish to frost the sides, double the recipe.
