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. Source: EatingWell Magazine, January/February 1999

EatingWell Test Kitchen


Crumb Topping


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.

  • 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

322 calories; 5.7 g total fat; 0.6 g saturated fat; 16 mg cholesterol; 395 mg sodium. 184 mg potassium; 62.6 g carbohydrates; 1.3 g fiber; 36 g sugar; 5.6 g protein; 26 IU vitamin a iu; 7 mcg folate; 102 mg calcium; 2 mg iron; 21 mg magnesium;

Reviews (2)

Read More Reviews
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
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
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