Recipe Revisit: Maple Date Cake

I’ve been planning to re-visit this cake recipe for some time. I’ve even had the dates ready in the refrigerator. It was an extremely generous gift of homemade maple syrup given to me by my cousin last weekend that finally made me realize that I absolutely had to fix the recipe for this cake. Like, now.

First of all, full disclosure: I used up some other maple syrup that I had in my refrigerator to make the cake in these photos. It was very difficult not to just dive into the liquid gold with which I had been entrusted. It just made me feel like such a special person, endowed with a powerful gift. I desperately need to clean out my refrigerator, though, so I tidied up a bit for this recipe. (With great power comes great responsibility, you know.)

I really have no idea what the heck I was doing in the original post about this cake. I think I was desperate to get something out there for a blogaversary. I admittedly used the wrong size pan, although what made me choose the size that I did is totally unclear. If the past is another country, my past mind is an alien planet.

 

So, I think I have it now: a 13 x 9-inch snack cake is the way to go with this recipe. The sticky-sweet maple-y glaze still works on top of it’s surface, and the cake, made a bit delicate in texture by the addition of whole wheat pastry flour, holds together quite well when individual servings are cut from the pan. Even though there is some of that whole grain flour, however, the cake is still very fluffy and tender.

And the flavor is fabulous! Using maple syrup in the batter sweetens with just a bit of a maple note, not quite caramel-y, but not like molasses, either. You know, that ethereal uniqueness of real, pure maple. If you want a big kapow! of maple flavor, you could add some maple extract. I like things as they are here, though, with the additional maple in the glaze enhancing flavors in the cake, nutty punches from walnuts and a bit of whole wheat, and pockets of sweet, chewy dates.

I didn’t need to change any of the ingredients or the method of combining them in this recipe, just the way they are baked. And I’m so glad I did. This wonderful cake needs to be in my kitchen as much as possible. The 13 x 9-inch cake delivery system is quickly becoming my favorite way to save the day!

Maple Cake with Walnuts and Dates
Adapted from Martha Stewart Everyday Food Magazine

For the Cake
1 ½ cups plus 1 tablespoon all-purpose flour, divided
1 cup whole wheat pastry flour
½ teaspoon cinnamon
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 sticks (16 Tbs) unsalted butter, room temperature
¾ cup pure maple syrup
½ cup sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup sour cream
¾ cup chopped walnuts, toasted
¾ cup finely chopped pitted dates

For the Icing
¼ cup pure maple syrup
2 tablespoon unsalted butter, melted
pinch of cinnamon
1 cup powdered sugar

1. Preheat oven to 350 F. Liberally oil, butter, or spray with cooking spray a 13 x 9-inch baking pan. Set aside.

2. Combine 1 ½ cups all-purpose flour, whole wheat pastry flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Whisk together to distribute ingredients evenly. Set aside.

3. In the bowl of a heavy duty mixer with a paddle attachment (or a large bowl for use with a hand mixer) beat the butter, maple syrup and sugar on medium speed until light and fluffy. This will take 3-5 minutes. Add eggs one at a time and beat well after each addition. Beat in the vanilla.

4. With mixer on low speed, alternately add flour mixture in 3 parts and sour cream in 2 parts (begin and end with flour mixture). Mix well to combine after each addition.

5. In a medium bowl, combine the walnuts and dates. Stir in the remaining 1 tablespoon all-purpose flour to coat them. Gently stir the walnuts and dates into the batter.

6. Pour the batter into the prepared pan. Spread the batter evenly and smooth out the top.

7. Bake at 350 F 40-45 minutes or until a wooden pick inserted in center of cake comes out clean, without any wet batter clinging to it.

8. Remove from the oven and place on a cooling rack.

9. To prepare the icing, combine ¼ cup maple syrup and melted butter. Add the powdered sugar and whisk until completely combined and smooth.

10. Pour the icing over the still-warm cake, spreading to edges (it’s okay if it drips down sides between the cake and the pan). Cool completely (or almost completely) before cutting and serving.

Makes 15-20 servings.

Other recipes like this one: Maple Date Oatmeal Bars, Applesauce Cake with Cinnamon Cream Cheese Frosting, Carrot Snack Cake with Cream Cheese Frosting, White Cake with Berries and Lemon Glaze, Zucchini Multigrain Coffee Cake

One year ago: Marmalade Cream Cheese Baked French Toast