Maple Spice Cake with Caramel Frosting
Usually, it's the frosting that makes a cake, and this one is no exception. The moist and spicy cake is absolutely delicious on its own, but it's the cinnamon-laced brown sugar frosting that brings it right over the top. Little fingers can't help but sample the caramel goodness, so you may want to double the frosting recipe…just to be sure you have plenty to spare.
- Preheat oven to 350 degrees.
- Butter and flour (or use cooking spray for baking) two 8-inch round cake pans.
- Cream butter with sugars until light and fluffy. Beat in the eggs, then add the sour cream and maple syrup, beating thoroughly.
- Mix together the remaining ingredients and add to the first mixture, beating until just combined.
- Pour the batter into the pans and bake for about 30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
- Cool in the pans for 5 minutes, before turning out to cool on a rack. Frost with Caramel Cinnamon Frosting and top with toasted pecans.
- To make the frosting, melt the butter and brown sugar in a heavy saucepan over moderate heat, stirring constantly. Bring to a boil and boil for 2 minutes.
- Add cream, vanilla and cinnamon and mix well. Cool completely.
- When cool, beat in sugar until thick enough to spread. You will have enough to fill and top one 2 layer 8-inch cake. If you wish to frost the sides, double the recipe.
Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.