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3 Ratings
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  • 1 star values: 0

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


Recipe Summary test

1 hr 10 mins


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; protein 5.6g; carbohydrates 62.6g; dietary fiber 1.3g; sugars 35.8g; fat 5.7g; saturated fat 0.6g; cholesterol 15.8mg; vitamin a iu 26.3IU; vitamin c 0.4mg; folate 7.1mcg; calcium 101.9mg; iron 2mg; magnesium 20.9mg; potassium 183.8mg; sodium 395mg; thiamin 0.2mg.

4 other carbohydrate, 1 fat