Vanilla AND Maple syrup? How could you possibly not want to make these little cakes?
While in self isolation I have avoided baking an excessive amount of sweet food since my family overall is a very low sugar household. For my sister’s birthday we agreed that some small, not-very-sweet cakes would do. I pulled out all my Vanilla cake and baking recipes and tweaked and changed them to create this one. I hope you all enjoy these little cakes as much as we did!
I’ve used yogurt in this recipe, but feel free to substitute the yogurt and milk for buttermilk instead (i.e. instead of 3 tbsp each of yogurt and milk, use 6 tbsp of buttermilk).
To see how we made these, click the video link below!
These small cakes are the kind of thing I would serve up for a nice afternoon tea or even a brunch at my home. I love the delicate flavours of vanilla and maple which pair so beautifully with tea. My recipe below is easy to follow and is super forgiving!
All you need is a silicone financier mold or a small cake tin.
Vanilla & Maple Cakes
Equipment
- Oven
- Small cake tins or Silicone Financier molds
- Small mixing bowl
- Stand mixer with mixing bowl
- Medium mixing bowl
Ingredients
- ¾ cup plain flour
- ½ cup white sugar
- 1 egg
- 75 g butter at room temperature
- 3 tbsp. full fat Greek yogurt
- 3 tbsp. full cream milk
- 1 tbsp. vanilla bean paste
- ½ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- 3 tbsp. icing sugar
- maple syrup
Instructions
- Preheat the oven to 165°C/330°F. Line and grease small cake tin(s), a muffin tray or silicone financier molds
- In a mixing bowl combine the flour, baking powder, baking soda, and salt
- Using a stand mixer beat the butter and sugar until light and fluffy
- Add the egg and vanilla to the butter mixture and beat for 2 minutes until smooth
- Add the yogurt and beat for 1 minute
- Pour the milk to the other wet ingredients and fold this through
- Add ¼ cup of the dry flour mixture to the wet mixture ad a time and fold through. Repeat until all the flour is just combined
- Pour the batter into the prepared baking tin(s) and place in the oven. Bake the cake(s) for 10-15 minutes or until golden brown and a skewer when inserted comes out clean
- Once ready, remove the cake and set aside to cool on a cooling rack
- Use a toothpick or skewer to poke holes into the cake, These should be about ½cm apart from each other
- In a small bowl combine the icing sugar and maple syrup to make a smooth glaze. Add more icing sugar or maple syrup depending on how you like your glaze to me
- Pour the prepared glaze over the cake(s) ensuring the glaze goes into the holes made
- Serve with fresh whipped cream and fruit
