Toffee Sandwich Cookies with Almonds & Brown-Butter Buttercream Filling

WOW. My daughter declared that these are the best cookies I have ever made!

They are composed of crispy and crunchy, thin toffee cookies sandwiched with fabulous brown-butter buttercream. The filling is the perfect complement to the toffee flavored cookies.

This recipe was adapted from The New York Times, contributed by Sohla El-Waylly. I modified the method and increased the amount of filling. I also used toffee with chocolate- now I’ll have to try them without as well. Amazing!

The original recipe notes that these cookies are ideal for shipping and sharing because they have a long shelf life. They didn’t last very long in my house! 😉

Yield: 34 to 36 sandwich cookies

For the Cookies:

• 227 g (about 1 1/2 cups) English toffee bits, preferably without chocolate (such as Heath Bits O’Brickle)(I used Trader Joe’s Toffee Chips with both dark and milk chocolate, coarsely chopped)
• 112 g (1/2 cup plus 1 tablespoon) granulated sugar
• 1 tsp baking soda
• 1/2 tsp Diamond Crystal kosher salt or 1/4 tsp Morton kosher salt
• 3 T (42 g) unsalted butter, at room temperature
• 1 large egg, white and yolk separated, at room temperature
• 1 1/2 tsp vanilla extract
• 1 3/4 cups (224 g) all-purpose flour, plus more for dusting
• 1/3 cup (40 g) sliced almonds, or more, for garnish

For the Brown-Butter Buttercream Filling:

• 16 T (227 g) unsalted butter, cut into pieces
• 1 1/4 tsp vanilla extract
• 1/4 tsp plus a pinch Diamond Crystal kosher salt or 1/8 tsp Morton kosher salt
• 320 g (2 2/3 cups) confectioners’ sugar, sifted

To Make the Cookies:

1. In a food processor, process the toffee bits, sugar, baking soda and salt until the toffee is mostly ground and the mixture is sandy, about 1 minute.
2. Transfer the toffee mixture to the bowl of a stand mixer (or a large bowl if using a hand mixer).
3. Add butter, egg white and vanilla. Mix together with the paddle attachment on medium until creamy and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes.
4. Add flour, and mix on medium-low until the mixture comes together into a soft dough, about 30 seconds.
5. Divide the dough in half. Pat each half into a disk. Wrap and chill in the fridge for 15 minutes before proceeding. (I wrapped each disk in plastic wrap.)
6. Dust a piece of parchment paper and dough with flour. Top with a second piece of parchment paper.
7. Working with one piece of dough at a time, use a rolling pin to roll the dough out 1/8-inch thick between the two sheets of parchment (the thickness of two stacked pennies), turning the dough frequently to ensure it moves freely, dusting with more flour as needed. Each sheet of dough will be about the size of a standard sheet of paper.
8. Place the dough on a flat surface (I used a cutting board) and place in the freezer for 15 minutes.
9. Using a 2-inch round cookie cutter dusted in flour, cut out cookies from one sheet of dough. Using an offset spatula, transfer rounds to a parchment paper lined rimmed sheet pan, placing another sheet of parchment paper between layers. (I stacked the rounds between sheets of plastic wrap but it was slightly difficult to remove them once frozen- parchment paper seems like a better plan.)
10. Repeat with the remaining sheet of dough.
11. Gather and knead together any scraps, refreeze and re-roll, repeating until all the dough has been rolled out for a total of about 68 to 72 cookies.
12. Wrap the rounds of dough on the sheet pan with plastic wrap; freeze on sheet trays for at least 30 minutes before baking. (Alternatively, once the cookies have firmly frozen, stack them between parchment in a freezer-safe container or zipper-lock bag for up to 3 months.)
13. Set racks in the upper and lower thirds of the oven and heat oven to 350 degrees. (I used the convection setting.)
14. Whisk together the egg yolk with 1 tablespoon of water and evenly brush on the tops of half (34 to 36) of the chilled cookies.
15. Sprinkle the yolk-brushed cookies with almonds, pressing gently to adhere.
16. Bake the cookies until deeply browned like a pretzel, switching the sheet trays from top to bottom and rotating from front to back halfway through, 10 to 14 minutes. (I simultaneously baked 3 pans of 12 cookies each for 10 to 11 minutes on convection.)
17. Bake the remaining cookies (without almonds) at the same temperature for the same duration.
18. Let cookies cool completely on the sheet pans.

To Make the Filling:

1. Set a piping bag in a tall and narrow container, like a deli quart container, and fold over the top edge to secure.
2. Flip over the cookies without almonds. (You need to pipe the icing onto the cookies immediately after mixing, so make sure you are set up.)
3. In a small saucepan over medium heat, melt butter until foamy, about 3 minutes.
4. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Scrape the butter and any brown bits into the bowl of a stand mixer (or into a large bowl if mixing by hand).
5. Stir in the vanilla and salt.
6. Sift over the powdered sugar.
7. With the paddle attachment, mix on low until creamy and combined, about 1 minute, stopping once during mixing to scrape the bowl and the paddle. (You can also mix with a stiff silicone spatula until creamy and combined.)
8. Transfer the icing to the piping bag and cut a 1-inch wide opening at the tip. (I used a round piping tip instead.) The icing will be warm and fluid.
9. Pipe a scant tablespoon of filling onto a flipped cookie and immediately top with an almond-topped cookie.
10. Gently press to adhere so that the filling reaches the edges of the cookie.
11. Repeat with remaining cookies and icing. Store cookies in an airtight container at room temperature for up to 1 month.

Vanilla Cupcakes with Brown Butter Buttercream

Sarah Kieffer is an absolute GENIUS. Incorporating brown butter in buttercream!?!? I’m upset that I have never thought of trying it.

These were quite possibly the best cupcakes I’ve ever made. The cake portion was delicious- moist and tender, but the icing really put the cupcakes over the top. It was incredibly light and flavorful. I may have to make them again for Valentine’s Day. ❤

The recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. I halved the recipe and made 12 cupcakes. (I now regret not making 24!) I also used fine sea salt. Amazing.

Yield: 12 frosted cupcakes (with about 2 cups buttercream)

For the Cupcakes:

• 2 large eggs
• 1 egg yolk
• 1/2 T pure vanilla extract
• 6 T sour cream
• 2 T buttermilk
• 1 cup (142g) all-purpose flour
• 3/4 cup (149g) granulated sugar
• 1/4 tsp plus 1/8 tsp baking powder
• 1/4 tsp plus 1/8 tsp baking soda
• 1/4 tsp plus 1/8 tsp fine sea salt
• 1/4 pound (1 stick, 114g) unsalted butter, room temperature, cut into 1-inch pieces

Note: If doubling the recipe for 24 cupcakes or 2 8-inch round cakes, use 3 whole eggs, 2 egg yolks, 297g sugar, and 227g butter.

For the Brown Butter Buttercream:

• 1/4 pound (1 stick, 114g) unsalted butter for browning
• 1/4 pound (1 stick, 114g) unsalted butter, room temperature
• 1 oz (27g) cream cheese, room temperature
• 2 T heavy cream
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 2 cups (226g) confectioners’ sugar, sifted

To Make the Cupcakes:

1. Adjust an oven rack to the middle position. Preheat the oven to 350 degrees, preferably on convection.
2. Line a standard cupcake/muffin pan with 12 liners. Set aside. (If making a round cake, butter and flour the pans and then line them with parchment paper.)
3. In a medium bowl or liquid measuring cup, whisk the eggs, egg yolk, vanilla, sour cream, and buttermilk.
4. In a bowl of a stand mixer fitted with a paddle, mix the flour, sugar, baking powder, baking soda, and salt on low until combined.
5. With the mixer running on low, add the butter one piece at a time, beating until the mixture resembles coarse sand.
6. With the mixer still running on low, slowly add half the wet ingredients. Increase the speed to medium and beat until incorporated, about 30 seconds.
7. With the mixer running on low, add the rest of the wet ingredients, mixing until just combined.
8. Increase the speed to medium and beat for 20 seconds. (The batter may still look a little bumpy.)
9. Scrape down the sides and bottom of the bowl, and use a spatula to mix the batter a few more times.
10. Using a large cookie scoop (mine is 3T), divide the batter between the cupcake wells. Each well should be a little more than halfway full.
11. Using an offset spatula, smooth the tops. Tap the pan gently on the counter 2 times to help get rid of any bubbles.
12. Bake for 16 to 20 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center comes out clean. (I baked mine for 17 minutes on convection.) (If baking cake in an 8-inch pan, bake for 17 to 22 minutes.)
13. Let cool for 5 minutes in the pan and then remove to a wire rack to cool completely before frosting. (If using a round cake pan, let cake cool in the pan set on a wire rack for 30 minutes. Then, remove to let cool completely.)

To Make the Brown Butter Buttercream:

1. Have a small, heatproof, freezer-safe bowl set next to the range.
2. Melt one stick of butter in a light-colored, heavy bottomed skillet or saucepan over medium-low heat. Swirl the butter around with a rubber spatula as it melts and starts to bubble.
3. When it starts bubbling, increase the heat to medium and keep stirring the butter until it boils and begins to foam, about 3 minutes. It will smell nutty and you’ll start to see little brown bits on the bottom of the pan. *Keep stirring, making sure to gently scrape the bottom of the pan with the spatula as you do so. At this point, the butter will begin to quickly change from light brown to dark to burned, so keep a close eye on the pan.*
4. Once the butter and browned bits are golden brown, remove from the heat, and immediately pour the brown butter and the toasted bits and flecks from the bottom of the pan into the reserved heatproof, freezer-safe bowl.
5. Let the brown butter cool in the bowl for 10 to 15 minutes at room temperature. Then, place the bowl in the freezer and let chill until solid, about 30 minutes.
6. When the butter is solid (but not frozen!), transfer it to the bowl of a stand mixer fitted with a paddle.
7. Add the remaining 1/4 pound (1 stick) of room temperature butter to the brown butter in the mixer bowl and beat on medium until smooth.
8. Add the cream cheese and beat on medium until smooth and creamy.
9. Add the heavy cream, vanilla, and salt and mix on low to combine.
10. With the mixer running on low, slowly add the confectioners’ sugar and beat until combined. (I turn the mixer off in between additions of sugar.)
11. Increase the speed to medium-high and beat until light and fluffy, stopping to scrape down the sides of the bowl as necessary, 6 to 8 minutes.
12. Using a cookie scoop (I used a 3 T scoop), place a heaping dollop of buttercream on top of each cupcake. (Alternatively, use an offset spatula to ration the icing.) Spread the buttercream over the top decoratively, as desired.

Note: Frosted cupcakes should be refrigerated if not serving right away. Bring to room temperature prior to serving.

Magnolia Bakery’s Vanilla Confetti Cupcakes

My daughter and I made these cheerful cupcakes together. She is obsessed with sprinkles! 🙂 She wanted to give them to her friends as a little surprise. We put one in each of their mailboxes with a note. ❤

The cupcake recipe is from The Magnolia Bakery Handbook- A Complete Guide for the Home Baker: Baking Made Easy with 150 Foolproof Recipes & Techniques by Bobbie Lloyd. The recipe is adapted from their recipe for “Everyone’s Favorite Vanilla Cake.”

The vanilla frosting recipe is from Martha Stewart’s Cupcakes, via Martha Stewart.com. We used fine sea salt and weighed the ingredients when possible for both the cake and frosting. They were moist and tasty- Fun too!

For the Vanilla Confetti Cupcakes:

Yield: 24 cupcakes

• 3 cups (345g/12.2oz) cake flour
• 1 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (240g/8.5oz) whole milk (I used 1%)
• 1/2 cup (115g/4oz) sour cream
• 1 cup (2 sticks/226g/8oz) unsalted butter, at room temperature
• 1 1/2 cup (300g/10.6oz) granulated sugar
• 1 3/4 tsp pure vanilla extract
• 4 egg whites, at room temperature
• 1 cup (130g/4.6oz) confetti sprinkles, plus more for decoration, if desired (We used rainbow sprinkles)

For the Fluffy Vanilla Frosting:

Yield: frosting for 24 cupcakes (about 4 cups)

• 1 1/2 cups (3 sticks) unsalted butter, at room temperature  
• 1 pound (16oz/4 cups) confectioners’ sugar, sifted
• pinch of fine sea salt
• 1/2 teaspoon pure vanilla extract
• gel food coloring, for tinting, optional
• confetti or rainbow sprinkles, for decoration, optional

To Make the Vanilla Confetti Cupcakes:

1. Preheat the oven to 325F. (I set my oven to convection.) Line two 12-cup muffin tins with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a liquid measuring cup, whisk together the milk and sour cream until no lumps remain. Set aside.
4. In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla on medium speed until light and fluffy, 3 to 5 minutes. Scrape the paddle and the sides and bottom of the bowl.
5. With the mixer on medium speed, slowly add the egg whites, a little at a time, beating until incorporated before adding more. Once the egg whites have been incorporated, stop the mixer and scrape down the paddle and the sides and bottom of the bowl.
6. With the mixer on low speed, add the flour mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix for about 15 seconds, just until incorporated.
7. Scrape down the paddle and the sides and bottom of the bowl. Add the sprinkles and mix for 20 to 30 seconds, until smooth and combined.
8. Using a scoop or a 1/4-cup dry measuring cup, evenly ration the batter into the prepared muffin cups.
9. Bake for 20 to 24 minutes, or until the tops spring back when touched and a cake tester inserted into the centers comes out clean.
10. Let the cupcakes cool in the pan for 30 minutes. Remove and let cool completely on a wire rack.

To Make the Fluffy Vanilla Frosting & To Decorate the Cupcakes:

1. In a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
3. Add salt and vanilla; beat until frosting is smooth. The frosting can be tinted with food coloring, if desired.
4. To decorate, fill a piping bag with desired tip and pipe onto cupcakes. Top with additional sprinkles, if desired.

Note: If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

Frosted Sugar Cookie Bars

These soft sugar cookie bars were one of the most popular recipes this week on The New York Times’ website. They described them as “worth the hype” and, with their cheerful frosting and sprinkles, as “happiness in a 9-by-13 pan.” 🙂

Thanks to cream cheese in the dough, they are soft and tender- similar to Lofthouse cookies, my daughter’s favorite cookie. I made them to celebrate the release of my daughter’s middle school musical. Despite the limitations caused by Covid, the school was able to successfully stage their annual musical in a movie format instead of live performances- great. She had a lot of fun participating in the show.

This recipe was adapted from American Girl Cookies, via The New York Times, contributed by Margaux Laskey. I baked the dough in a rimmed sheet pan and used Meyer lemon juice in the frosting. I love bar desserts! They would be a crowd-pleaser served for Valentine’s Day, a birthday, or just as a special treat.

Yield: 20 cookies

For the Cookie Base:

• 1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
• 2 3/4 cups/350 grams all-purpose flour
• 1/2 teaspoon fine sea salt
• 1 (8 ounce/225 gram) package cream cheese, at room temperature
• 1 1/2 cups/300 grams granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• lemon zest, optional (or Meyer lemon zest)

For the Frosting:

• 6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
• 2 cups/245 grams confectioners’ sugar
• 1 tablespoon milk or heavy cream, plus more as needed (I used whole milk)
• 1 teaspoon fresh lemon juice, plus more as needed (I used Meyer lemon juice)
• 1 teaspoon vanilla extract, plus more as needed
• 1/8 to 1/4 teaspoon fine sea salt
• a drop or two of gel food coloring, optional
• assorted sprinkles, for decorating, optional

To Make the Cookie Base:

1. Heat oven to 350 degrees, preferably on convection.
2. Lightly butter (or coat with cooking oil spray) a 9-by-13-inch baking pan or rimmed sheet pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.
3. In a medium bowl, whisk together the flour and salt.
4. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute.
5. Add the granulated sugar and beat until smooth, about 1 minute.
6. Add the egg, vanilla, and lemon zest, if using, and beat on low speed until well combined, about 1 minute.
7. Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.
8. Using a spatula, scrape the dough into the prepared baking pan. Using damp fingers or a greased offset spatula, spread the dough into an even layer.
9. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.)
10. Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.

To Make the Frosting:

1. Place the 6 tablespoons of softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute.
2. Add 1 cup confectioners’ sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners’ sugar.
3. Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.
4. Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.

Note: I stored the leftover cookies in the refrigerator and we actually preferred them chilled.

Soft Sugar Cookies with Raspberry Buttercream Frosting

My daughter is mildly obsessed with the grocery store version of these cookies. I was always hesitant to make them because I thought that they required shortening or margarine in order to keep their soft texture. This version uses a combination of butter and cream cheese to create the soft-baked, cakey texture.

I loved the color and taste from the freeze dried raspberries in the frosting. The resulting color was pretty and fun. 🙂

This recipe was adapted from The New York Times, contributed by Eric Kim. I used a stand mixer and reduced the size of the cookies. They would be very festive as a Valentine’s Day treat. ❤

Yield: about 26 cookies

For the Cookies:

• 1/2 cup/115 grams unsalted butter (1 stick), at room temperature
• 3 ounces/85 grams cream cheese, at room temperature
• 1 cup/200 grams granulated sugar
• 1/2 teaspoon kosher salt
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 2 1/4 cups/285 grams cake flour
• 2 teaspoons baking powder
• sprinkles, for garnish

For the Frosting:

• 1 cup/30 grams freeze-dried raspberries, finely ground in a food processor or spice grinder (I used Trader Joe’s)
• 1 cup/225 grams unsalted butter (2 sticks), at room temperature
• 2 cups/245 grams confectioners’ sugar
• 1 teaspoon vanilla extract
• Pinch of kosher salt

Make the Cookie Dough:

1. In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. (I used a stand mixer with the paddle attachment and mixed on low-speed.)
2. Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. (I mixed the batter in a stand mixer with the paddle attachment on low-speed.)
3. Stir in the flour and baking powder until just incorporated.
4. Using two spoons or a cookie scoop, ration out 1 1/2-tablespoon/25 to 30-gram rounds onto a plastic wrap-lined baking sheet, tray, or container. Cover with another sheet of plastic wrap.
5. Place the rationed dough in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.
6. Heat oven to 350 degrees, preferably on convection, and line two rimmed sheet pans with parchment paper.

While the dough chills, Make the Frosting:

1. Finely grind the freeze dried raspberries in a food processor or spice grinder.
2. In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
3. To the sifted dried raspberries, add the 1 cup butter, confectioners’ sugar, vanilla extract and salt and, with an electric hand mixer or stand mixer, mix on low-speed until the butter absorbs the sugar.
4. Turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated.
5. Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)

To Bake the Cookies and Decorate:

1. Remove the dough from the freezer.
2. Line two rimmed baking sheets with parchment paper.
3. Roll the chilled dough into even balls and flatten them slightly with your fingers so they’re about 2 inches wide and 1 inch high. Place on the prepared baking sheets. (You should get about 12 to 13 cookies per sheet pan.)
4. Bake the cookies for 9 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly.
5. Let cool completely on the sheet pan. (They will continue to cook as they sit.)
6. Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.

Maple Layer Cake with Maple-Vanilla Buttercream

This maple variation of the “All-Occasion Downy Yellow Butter Cake” from the famed Cake Bible by Rose Levy Beranbaum may quite possibly be the best cake I’ve ever made. My son chose it to celebrate his 16th birthday. 🙂 His favorite flavor profile usually incorporates vanilla and/or cream soda so this maple cake was a definitely a good choice.

I adapted the recipe to bake the cake in 8-inch cake pans. I also used fine sea salt and substituted vanilla extract for maple extract. It was very moist and rich. Fabulous.

I served this cake after an indulgent meal made to order for my birthday boy. He requested penne alla vodka, chicken parmesan, garlic bread, and Caesar salad. No one argued- all family favorites. 🙂

Yield: One 8-inch layer cake, about 12 to 14 servings

For the Cake: (all ingredients at room temperature)

• 6 large egg yolks (3.5 fl oz/4 oz/112 g)
• 1 liquid cup (8.5 oz/242 g) milk (I used 2% milk)
• 2 1/4 tsp (9 g) pure vanilla extract (can substitute 3/4 tsp vanilla extract + 1 tsp maple extract)
• 300 g (3 cups/10.5 oz) cake flour, sifted
• 300 g (2 cups/10.5 oz) maple sugar, sifted (from Whole Foods)
• 19.5 g (1 T + 1 tsp) baking powder
• 5 g (3/4 tsp) fine sea salt
• 12 T (6 oz/170 g) unsalted butter, softened

1. Butter two 8-inch (2-in deep) cake pans. Line the bottoms with parchment paper and butter the paper. Dust bottom and sides with flour, tap out excess. Set aside. (The layers can alternatively be baked in 9-inch cake pans that are 1 1/2-in deep.)
2. Position an oven rack in the center position. Preheat the oven to 350 degrees, preferably on convection.
3. In a medium bowl, lightly combine the yolks, 1/4 cup of the milk, and vanilla. (I used a 2 cup measuring cup.)
4. In the bowl of a stand mixer or a large mixing bowl, combine the dry ingredients and mix on low-speed for 30 seconds to blend.
5. Add the butter and remaining 3/4 cup milk. Mix on low-speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake’s structure. Scrape down the sides.
6. Gradually add the egg-milk mixture in 3 batches, beating for 20 seconds after each addition. Scrape down the sides.
7. Scrape the batter into the prepared cake pans. (I weigh them to distribute the batter evenly.) The pans should be about 1/2 full.
8. Bake 25 to 35 minutes, or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. (I baked mine for 27 minutes.) *The cakes should start to shrink from the sides of the pans only after removal from the oven.
9. Let the cakes cool in the pans on racks for 10 minutes.
10. Loosen the sides with a small metal spatula and invert onto wire racks. To prevent splitting, reinvert so that the tops are up. Let cool completely before frosting or storing.

Note: The unfrosted layers can be wrapped tightly and stored for 2 days at room temperature, 5 days refrigerated, and 2 months frozen. The frosted cake should be stored in the refrigerator.

For the Neoclassic Maple-Vanilla Buttercream: (all ingredients at room temperature)

Yield: 4 cups, enough to fill and frost two 8-inch layers

• 6 large egg yolks (3.5 fl oz/4 oz/112 g)
• 150 g (3/4 cup/5.25 oz) granulated sugar
• 164 g (1/2 liquid cup/5.75 oz) pure maple syrup
• 1 pound (4 sticks/2 cups/454 g) unsalted butter, softened and cut into tablespoons
• 2 tsp pure vanilla extract or maple extract

1. Grease a 1-cup heatproof measuring cup. Set aside.
2. Place the egg yolks in a medium bowl. (I used a stainless steel bowl.) Using a hand mixer, beat the egg yolks until light in color.
3. Combine the sugar and maple syrup in a small saucepan. Heat, stirring constantly, until the sugar dissolves and the syrup comes to a full rolling boil. (The entire surface will be covered with large bubbles- see note.) Immediately transfer the syrup to the prepared glass measuring cup to stop the cooking.
4. Using a hand mixer, beat the syrup into the egg yolks in a steady stream. Don’t allow the syrup to fall on the beaters. Use a rubber scraper to remove any syrup remaining in the measuring cup.
5. Continue beating until the mixture is completely cool.
6. Gradually beat in the butter. (I incorporated 1 stick at a time.)
7. Beat in the vanilla extract.
8. Use immediately, or store in an airtight bowl in the refrigerator. (If stored, bring to room temperature before using.)

Note: The syrup must come to a rolling boil or the finished buttercream will be too thin.

Sour Cream Maple Cake with Maple Buttercream Frosting

We have enjoyed this wonderful “snack” cake on a couple of occasions this fall. It is dangerously easy to make and was incredibly moist and very tasty. I forgot to drizzle the top with maple syrup on both occasions. Not necessary!

The recipe was adapted from Bake from Scratch magazine, via the Washington Post. The frosting is a little bit salty- which we liked- but the salt level can be adjusted to taste. We ate it chilled. Great.

Yield: One 9×9-inch cake, about 16 pieces

For the Cake:

• cooking spray or unsalted butter, softened, for greasing the pan
• 2 1/2 cups (344 grams) all-purpose flour, plus more for dusting the pan
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (240 milliliters) pure maple syrup, preferably dark grade (I used grade A amber)
• 1/2 cup (120 milliliters) canola oil
• 1/2 cup (120 milliliters) whole milk, at room temperature
• 2 large eggs, at room temperature and lightly beaten
• 1/4 cup (50 grams) firmly packed light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1/4 cup (60 grams) sour cream, at room temperature
• 1 teaspoon vanilla extract

For the Frosting:

• 8 tablespoons (1 stick/113 grams) unsalted butter, softened
• 2 cups (200 grams) confectioners’ sugar
• 3 tablespoons sour cream, at room temperature
• 2 tablespoons pure maple syrup, preferably dark grade, plus more for drizzling
• 1/4 to 1/2 teaspoon kosher salt (to taste)

To Make the Cake:

1. Preheat the oven to 350 degrees, preferably on convection, with the rack in the middle.
2. Butter a 9-inch square baking pan. (I used cooking oil spray.) Line the pan with parchment paper, letting excess extend over the sides of the pan (the overhang will give you handles to lift the cake out after it’s baked). Lightly spray (or butter) the parchment.
3. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
4. Add the maple syrup, oil, milk, eggs, brown sugar, granulated sugar, sour cream and vanilla, and stir with a rubber spatula just until combined and no streaks of flour remain. (There will be some lumps in the batter; this is okay.)
5. Pour the batter into the prepared pan. Tap the pan on the counter eight times to release air bubbles.
6. Bake 30 to 35 minutes, until deep golden and a cake tester or toothpick inserted in the center comes out clean, covering with foil after 20 minutes to prevent excessive browning. (It may dip in the middle, don’t worry.)(I baked mine for 30 minutes but would add 2 to 3 minutes next time to decrease the amount of dipping.)
7. Let cool in the pan for 5 minutes. Using the parchment overhang as handles, remove from the pan, and let cool completely on a wire rack.

To Make the Frosting:

1. In the same (cleaned-out) bowl you used to make the cake, beat the butter with a handheld mixer on medium speed until creamy, 2 to 3 minutes. (You can do this in a stand mixer with the paddle attachment, if you prefer.)
2. Gradually add the confectioners’ sugar, beating until combined.
3. Add the sour cream, maple syrup and salt, and beat at medium-high speed until smooth, 1 to 2 minutes. Do not overbeat. (Add 1/4 tsp salt, taste and add the additional 1/4 tsp, to taste.)
4. Spread the frosting onto the cooled cake. Drizzle with additional maple syrup, if desired, and serve. (I preferred to serve it slightly chilled.)