June 30, 2009
I imagine this would make a pretty delicious vanilla-honey cake too; just substitute good vanilla extract for the maple, and honey for the maple syrup, reducing it a bit as honey is more intensely sweet than maple. Roger's Golden Syrup would be delicious too. For a regular sized cake, bake the batter in two 9" round pans that have been sprayed with nonstick spray for about half an hour, until springy to the touch.
1Preheat oven to 375F. In a large bowl, beat the butter and sugar for a few minutes, until fluffy. Add the eggs one at a time, beating after each addition; beat in the maple extract.
2In a medium bowl, stir together the flour, baking powder, baking soda and salt. In another, stir together the buttermilk and maple syrup. Add the flour in three additions, alternating with the buttermilk in two, beating on low speed just until blended after each addition.
3Divide the batter among about 24 paper-lined muffin tins and bake for 20 minutes, until springy to the touch.