“Maple syrup IELTS” is not a recognized dish name, so this recipe interprets the search as a request for a maple-syrup recipe: a tender breakfast cake sweetened with real maple syrup. A little cinnamon and yogurt keep it moist, while the syrup gives it a mellow maple flavor; serve it warm for breakfast or with tea.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (2.5 g) baking soda
- 1/2 teaspoon (2 g) fine salt
- 1/2 teaspoon (1 g) ground cinnamon
- 1 large egg, at room temperature
- 1/2 cup (120 ml) pure maple syrup, preferably Grade A amber
- 1/3 cup (80 ml) neutral oil, such as canola
- 1/2 cup (120 g) plain whole-milk yogurt
- 1 teaspoon (5 ml) vanilla extract
- 2 tablespoons (25 g) turbinado or granulated sugar, for the top
Instructions
- Heat the oven to 350°F (175°C). Grease an 8-inch (20-cm) square cake pan and line the bottom with parchment paper, leaving a little overhang to lift the cake out later.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined. Breaking up any small lumps now helps prevent pockets of baking soda in the finished cake.
- In a larger bowl, whisk the egg, maple syrup, oil, yogurt, and vanilla until smooth. The ingredients should be at room temperature if possible; cold yogurt can make the oil look slightly separated, though the batter can still be mixed successfully.
- Add the dry ingredients to the wet ingredients. Fold gently with a spatula just until no dry flour remains. The batter will be thick. Do not beat it smooth or continue mixing once combined, since overmixing can make the cake firm instead of tender.
- Scrape the batter into the prepared pan and spread it into an even layer. Sprinkle the sugar over the top for a light, crisp crust.
- Bake for 28–32 minutes, rotating the pan once if your oven browns unevenly. The cake is ready when the center springs back lightly and a toothpick inserted in the middle comes out with a few moist crumbs but no wet batter. Avoid using a dry, perfectly clean toothpick as the only test; that can mean the cake has baked too long.
- Set the pan on a wire rack and let the cake cool for at least 15 minutes before lifting it out and cutting it. This short rest lets the crumb settle. Serve warm or at room temperature.
Tips
- Use real maple syrup rather than pancake syrup for the clearest maple flavor. Pancake syrup is usually a flavored syrup and will make the cake taste sweeter and less distinctly maple.
- Measure flour by weight when possible. If using cups, spoon flour lightly into the measuring cup and level it; scooping directly from the bag can pack in too much and make the cake dry.
- For a dairy-free version, use an unsweetened, thick plant-based yogurt. The texture may be a little less rich, so choose one with a consistency close to regular yogurt.
- Do not substitute baking powder for the baking soda without adjusting the recipe. The soda reacts with the yogurt’s acidity; changing the leavening can affect both rise and flavor.
Serving Suggestions
Cut the cake into eight squares and serve it plain, or add a small pat of butter while it is still warm. For breakfast, pair a square with fresh berries, sliced apple, or unsweetened yogurt. A drizzle of additional maple syrup is optional, but keep it light so the cake’s own sweetness remains balanced.
For a simple dessert, serve a warm piece with vanilla ice cream or softly whipped cream and toasted pecans. If serving a group, set the toppings alongside rather than adding them to the whole cake; that keeps the surface from becoming soggy and lets everyone choose their own portion.
Variations
Fold 1/2 cup (55 g) chopped pecans or walnuts into the batter for crunch. For a fruit variation, add 1/2 cup (75 g) peeled, finely diced apple; larger or wetter pieces can make the center take longer to bake, so check it near the end of the stated range.
For a stronger spice note, increase the cinnamon to 3/4 teaspoon (1.5 g) and add 1/8 teaspoon (0.3 g) ground nutmeg. You can also replace the neutral oil with melted butter, measured after melting, for a more buttery flavor; let it cool slightly before whisking it with the other wet ingredients.
To make muffins, divide the batter among 10–12 lined muffin cups, filling each about two-thirds full. Bake at 350°F (175°C) for about 16–20 minutes, checking with a toothpick. The baking time changes because the portions are smaller, so use doneness rather than the cake’s original timing as your guide.
Storage and Reheating
Cool the cake, then refrigerate it in an airtight container within 2 hours of baking. It keeps for 3–4 days in the refrigerator. For the best texture, let an individual portion stand at room temperature for about 15 minutes, or microwave it for 10–15 seconds until just warm. Do not leave the cake out for extended periods, especially in a warm room.
To freeze, wrap individual pieces tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for about an hour, then warm briefly if desired. Freeze without butter, cream, or fruit toppings, and add those fresh when serving.
Frequently Asked Questions
Can I use dark maple syrup?
Yes. Dark maple syrup has a more pronounced, robust flavor, which will come through more strongly in the cake. Use the same quantity; the batter should not need other adjustments.
Why did my cake turn out dense?
The most common causes are too much flour, overmixing, or old baking powder or baking soda. Measure carefully, fold only until the flour disappears, and check that your leaveners are fresh.
Can I make the batter ahead?
It is best to bake the batter soon after mixing because the baking soda begins reacting with the yogurt. You can measure the dry ingredients and wet ingredients separately the night before, refrigerate the wet mixture, then combine and bake when ready.
Is this cake very sweet?
It has moderate sweetness for a breakfast cake, with maple syrup providing the main sweetener and the top sugar adding a little crunch. You can omit the topping sugar if you prefer a less-sweet finish.
Can I bake it in a round pan?
A 9-inch (23-cm) round pan is a suitable alternative. The cake will be slightly thinner and may finish a few minutes earlier, so begin checking around 25 minutes.
Can I replace the egg?
A commercial egg replacer may work if used according to its package directions, though the crumb can be less rich. Since this recipe contains one egg, a flax egg may also bind it, but expect a slightly denser texture and a faint nutty flavor.
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