Vanilla Cake with Maple Frosting


As mentioned previously, sugaring season is upon us (see last post). The guys boiled in January during a short warm-up when the sap ran and we ended up with a fresh half-gallon of 2013 syrup! Now that the stock is back, I had to get cooking with it… plus maple syrup screams spring and since I’ve come down with some spring fever, it made me happy. Be prepared for many maple-posts… sweet, savory, and in-between!

A while back my mom discovered Scandinavian Almond Cake from a neighbor. It is the simplest, tastiest, easiest dessert that never ceases to please. Of course I didn’t have any almond extract, but using the basic recipe that came with the cake dish, I substituted the almond with vanilla. I then topped it with a simple maple glaze. While it came out delicious, I had the clumsy bug. At almost every-step I did something clumsy; spilled some batter, broke the cake, dropped the sliced and plated pieces.. yeesh. Looks don’t matter right?? I mean it still tasted great!


Vanilla Cake

1 1/4 cup sugar

1 egg

1 1/2 tsp vanilla extract

2/3 cup milk

1 1/4 cup flour

1/2 tsp. baking powder

1 stick melted butter

1. Pre-heat oven to 350°F. Beat sugar, egg, vanilla, and milk until smooth. Add flour and baking powder, beat. Add melted butter and beat well until creamy.



IMG_12362. Spray pan with cooking spray (if you don’t have the special Scandinavian cake pan, a loaf pan will work fine). Pour the batter into the pan and bake for 45-55 minutes, until the edges start to look golden. After it cools for 5 minutes, remove cake from pan and place on cooling rack.


Maple Frosting

1/4 cup pure maple syrup

1 tsp vanilla extract

1 cup confectioner’s sugar

1. Mix all three ingredients and whisk. It will thicken up quickly. When cake is cooled, pour frosting over cake. I recommend placing the baking rack over some wax paper, as the frosting will drip and it will be a pain to clean off your counters (trust me, I spent 10 minutes cleaning it up).


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