Maple Syrup Waffle Cake
Nov 11, 2016 20:51:13 GMT -5
Post by PurplePuppy on Nov 11, 2016 20:51:13 GMT -5
Maple Syrup Waffle Cake
1/2 cup butter at room temperature
1/2 cup brown sugar, packed
2 3/4 cups all-purpose flour
1 1/2 cups pure maple syrup
3 eggs
1 tbsp baking powder
1/4 tsp salt
1 cup milk
1 tsp vanilla
3 Belgian waffles (I used frozen store bought waffles)
1 cup Pancake syrup
1 pat butter for garnish
Beat the butter and brown sugar together until light and fluffy. Beat in the maple syrup and then add the eggs one at a time, beating well after each addition.
Blend in the salt and the baking powder. Now add the flour a little at a time until combined. Add the milk and vanilla extract and blend until combined.
Divide batter between the three prepared 8" pans (well greased and floured if desired. I greased mine with cooking spray and added a round of parchment to the bottom of each pan and then greased it). Center a Belgian waffle in the batter in each pan and press it down into the batter until it is even with the batter with only top showing. Bake about 20 to 25 minutes until a toothpick inserted in the cake comes out clean. Cover the cake pans with aluminum foil halfway through baking if the waffles begin to over-brown, this didn't happen to mine.
Allow to cool a bit and then transfer to a wire rack to cool.
***I recommend that you wrap the cooled cake layers in plastic wrap overnight before assembling. The waffle will have softened and the cracking I experience around the waffles may not occur.****
Place one cake on a plate. Cover the cake with 1/4 cup pancake syrup. Add a second layer and repeat. Top with the final layer and pour the remaining syrup on top. Place pat of cold butter in the center of the top layer.
Store covered in plastic wrap in the fridge or at room temperature
1/2 cup butter at room temperature
1/2 cup brown sugar, packed
2 3/4 cups all-purpose flour
1 1/2 cups pure maple syrup
3 eggs
1 tbsp baking powder
1/4 tsp salt
1 cup milk
1 tsp vanilla
3 Belgian waffles (I used frozen store bought waffles)
1 cup Pancake syrup
1 pat butter for garnish
Beat the butter and brown sugar together until light and fluffy. Beat in the maple syrup and then add the eggs one at a time, beating well after each addition.
Blend in the salt and the baking powder. Now add the flour a little at a time until combined. Add the milk and vanilla extract and blend until combined.
Divide batter between the three prepared 8" pans (well greased and floured if desired. I greased mine with cooking spray and added a round of parchment to the bottom of each pan and then greased it). Center a Belgian waffle in the batter in each pan and press it down into the batter until it is even with the batter with only top showing. Bake about 20 to 25 minutes until a toothpick inserted in the cake comes out clean. Cover the cake pans with aluminum foil halfway through baking if the waffles begin to over-brown, this didn't happen to mine.
Allow to cool a bit and then transfer to a wire rack to cool.
***I recommend that you wrap the cooled cake layers in plastic wrap overnight before assembling. The waffle will have softened and the cracking I experience around the waffles may not occur.****
Place one cake on a plate. Cover the cake with 1/4 cup pancake syrup. Add a second layer and repeat. Top with the final layer and pour the remaining syrup on top. Place pat of cold butter in the center of the top layer.
Store covered in plastic wrap in the fridge or at room temperature