A gallon of pure maple syrup may be priced like liquid gold, but for cooks the expense is worth it. Maple is not a one-dimensional sweetener. Northern chefs use their local bounty to create nuanced signature dishes.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1999
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Ingredients

Crumb Topping
Cake

Directions

Instructions Checklist
  • To make crumb topping: Combine 1 1/2 cups flour, 2/3 cup brown sugar, hazelnuts, apple juice concentrate, 1 tablespoon oil, cinnamon and salt in a food processor. Pulse until crumbly. Add 1/4 cup maple syrup and pulse until combined. Set aside.

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  • To make cake: Preheat oven to 325 degrees F. Coat an 8-by-11 1/2-inch baking dish with cooking spray.

  • Combine 2 cups flour, baking powder, baking soda and salt in a bowl.

  • Whisk egg, egg white and 2/3 cup brown sugar in a medium bowl until smooth. Add yogurt, fruit-based fat replacement (or applesauce), 1/4 cup maple syrup, 2 tablespoons oil and vanilla; whisk until smooth.

  • Fold dry ingredients into wet ingredients with a rubber spatula until just combined. (Do not overmix.)

  • Scrape batter into prepared pan and sprinkle evenly with crumb topping.

  • Bake the cake until a skewer inserted in the center comes out clean, 45 to 50 minutes. Let cool almost completely. Dust with confectioners' sugar. Serve warm or at room temperature.

Nutrition Facts

321.9 calories; protein 5.6g 11% DV; carbohydrates 62.6g 20% DV; exchange other carbs 4; dietary fiber 1.3g 5% DV; sugars 35.8g; fat 5.7g 9% DV; saturated fat 0.6g 3% DV; cholesterol 15.8mg 5% DV; vitamin a iu 26.3IU 1% DV; vitamin c 0.4mg 1% DV; folate 7.1mcg 2% DV; calcium 101.9mg 10% DV; iron 2mg 11% DV; magnesium 20.9mg 8% DV; potassium 183.8mg 5% DV; sodium 395mg 16% DV; thiamin 0.2mg 23% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
This recipe sounds wonderful. I want to make this cake right now!! Maybe I'll try it for next week's birthday. Read More
Rating: 3 stars
10/29/2011
Ingredient listing missing At the time I made this recipe the amount of baking soda was missing from the on-line recipe. The original issue lists 3/4 t. baking soda in the cake. Note: Inserted tester came out sticky making me think I had to keep baking. It came out overdone (yet very tasty) so beware. Pros: Tasty Cons: Too much dry crumbly topping Read More