Maple Syrup Cake
A moist, flavorful maple syrup cake with a tender crumb, perfect for brunch or dessert, offering rich sweetness and a hint of maple aroma that appeals to all ages.
Ingredients
Instructions
- Cream sugar and shortening together.
- Add maple syrup and stir.
- Add milk and flour alternately to the mixture.
- Fold in beaten egg whites.
- Pour batter into an oblong baking pan.
- Bake at 350°F for 40 minutes or until done.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten until stiff peaks form before folding them into the batter. If you don't have shortening, you can substitute with an equal amount of unsalted butter or coconut oil. Consider adding a teaspoon of vanilla extract for extra flavor. To enhance sweetness, a touch of cinnamon can be added, drawing inspiration from other American recipes.
Serving Suggestions
Maple Syrup Cake pairs beautifully with Fresh Churned Butter for a rich taste. Consider serving it with a scoop of vanilla ice cream or alongside a light fruit salad for a refreshing contrast. For a delightful brunch, it can be complemented with a Vanilla Milkshake or a cup of coffee to balance the sweetness.
Storage & Reheating
Store any leftover Maple Syrup Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, wrap individual slices in foil and warm them in a 350°F oven for about 10 minutes, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Maple Syrup Cake contains roughly 1429 calories, with 6g protein, 47g carbohydrates, and 138g fat. It is an excellent source of calcium (32% of the Daily Value) and vitamin C (23% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2371mg per serving (103% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs instead of just egg whites. However, the texture may be denser and less airy. If you prefer a fluffier cake, stick with the egg whites as the recipe suggests.
What can I use if I don't have maple syrup?
If you don't have maple syrup, you can substitute it with honey or agave nectar, though the flavor will differ slightly. Use a bit less than the amount of maple syrup, as these alternatives are sweeter.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it's ready. Additionally, the edges should start to pull away from the pan slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).