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.

Makes 12 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 hour 10 minutes plus cooling time

EASE OF PREPARATION: Easy

Crumb Topping
1 1/2 cups all-purpose flour
2/3 cup packed light brown sugar
1/4 cup chopped hazelnuts
3 tablespoons frozen apple juice concentrate
1 tablespoon canola oil
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup pure maple syrup, preferably dark grade

Cake
2 cups all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 large egg
1 large egg white
2/3 cup packed light brown sugar
3/4 cup nonfat plain yogurt
1/3 cup fruit-based fat replacement or applesauce
1/4 cup pure maple syrup, preferably dark grade
2 tablespoons canola oil
1 teaspoon vanilla extract
Confectioners' sugar for dusting

1. 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.
2. To make cake: Preheat oven to 325°F. Coat an 8-by-11 1/2-inch baking dish with cooking spray.
3. Combine 2 cups flour, baking powder, baking soda and salt in a bowl.
4. 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.
5. Fold dry ingredients into wet ingredients with a rubber spatula until just combined. (Do not overmix.)
6. Scrape batter into prepared pan and sprinkle evenly with crumb topping.
7. 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 INFORMATION: Per serving: 319 calories; 6 g fat (1 g sat, 3 g mono); 18 mg cholesterol; 62 g carbohydrate; 5 g protein; 1 g fiber; 394 mg sodium; 196 mg potassium.
Nutrition bonus: Selenium (20% daily value).
4 Carbohydrate Servings
Exchanges: 4 other carbohydrate, 1 fat

I expected more from this cake than I ended up with. It had a lovely texture, but the topping had too much liquid and clumped together way too much, and then sunk into the batter. Also, I suggest putting some type of spice, cinnamon most likely, into the batter, because it is somewhat plain tasting.

Kira, Berkeley, CA