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
  • 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 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.)

Pumpkin Crumb Cake

I woke up on a cold and rainy morning and read a post about this delicious coffee cake…had to have it. 🙂 My daughter and I started making it almost immediately.

The recipe was adapted from Nancy-C.com. She makes all sorts of crowd-pleasers. I modified the technique used to make the streusel topping, making it with melted butter to replicate my favorite New York-style crumb cake. The original recipe makes one 8 x 8-inch coffee cake.  I doubled the recipe and baked it in a 9 x 13-inch pan. Next time, I may make two 8 or 9-inch rounds so that I could freeze one to enjoy later.

Yield: One 9 x 13-inch cake or Two 8 or 9-inch cakes, about 16 to 20 servings (see note)

For the Coffee Cake:

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2/3 cup canola oil
  • 4 large eggs
  • 1 1/2 cups light brown sugar, packed
  • 15 oz can pumpkin purée

For the Crumb Topping:

  • 1 1/2 cups light brown sugar, packed
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 8 T (1 stick) unsalted butter, melted
  • powdered sugar, for serving

To Make the Crumb Topping:

  1. In a medium-sized mixing bowl, whisk together the brown sugar, flour, salt, and cinnamon.
  2. Melt the butter in the microwave or small saucepan.
  3. Pour the butter mixture and mix until all the butter is absorbed and you have a uniformly moistened crumb mixture.  Set aside while you make the cake batter.

To Make the Cake Batter:

  1. Preheat oven to 350˚F. Grease or spray preferred baking pan, line with parchment paper, lightly spray parchment; set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
  3. In a medium bowl, whisk the oil, eggs, sugar, and pumpkin puree, blending everything well.
  4. Add the wet ingredients to the dry flour mixture, stirring until just combined.
  5. Spread batter into the prepared pan.
  6. Crumble the crumb mixture over the top, until the batter is completely covered.
  7. Bake at 350˚F for 20 to 25 minutes for 8 or 9-inch rounds, 30 to 35 minutes for a 9 x 13-inch pan, or until lightly browned on top and a toothpick inserted in center comes out clean or almost clean. (I rotated the pan halfway through the baking time.) 
  8. Remove the cake from the oven and cool on a rack; dust the top with confectioners’ sugar, if desired. (I let the cake cool completely before dusting with confectioners’ sugar.)

Note: Half the recipe will fill an 8×8-inch pan. Use 1 cup of pumpkin purée. (Refer to the link above to the original recipe for proportions.)

Chile Chicken Nachos

One of my friends has been trying to convince me to make nachos for dinner for quite some time. My kids (who were well aware of this suggestion) were so deprived, they have ordered nachos on several occasions as an entrée when we’ve indulged at a Mexican restaurant. 😉

When I saw this recipe for “party nachos,” I thought that I could (and should) serve them for dinner! Crazy? Nope. My kids were thrilled. After all, nachos are a sheet-pan dinner. This version uses rotisserie chicken meat as a shortcut too.

This recipe was adapted from Bon Appétit, contributed by Rick Martinez. I scaled down the proportions. However, I did prepare the full recipe for the rotisserie chicken and sauce, keeping half to use for tacos, etc., on another occasion.

The bottom layer was reminiscent of a enchilada pie, or taco or enchilada skillet meal- other weeknight favorites over here. The rotisserie chicken meat is coated with a fabulous, full-flavored sauce. This sauce brings these nachos to the next level. I loved all of the toppings too. Very cheesy.

When not being served for dinner, these nachos would also be a great appetizer or snack, of course.

Yield: Serves about 6

  • 2 T extra-virgin olive oil
  • 4 garlic cloves, chopped
  • 1/2 large red onion, chopped, divided
  • 1 T achiote paste or tomato paste
  • 8 ancho chiles, stemmed, seeded (I substituted 2 ancho chilies plus 4 guajillo chiles)
  • 1 chipotle chile in adobo, chopped (or 1 T adobo sauce to keep things mild)
  • 3 cups chicken stock
  • 1 tsp ground cumin
  • Kosher salt
  • 1 rotisserie chicken, meat pulled from bones and shredded
  • 1 10-oz bag frozen corn, thawed, drained
  • 1/2 poblano chile, stemmed, seeded, chopped
  • 4 oz crumbled feta cheese (about 1/2 cup) or finely grated Cotija cheese (about 1 cup)
  • Nonstick vegetable oil spray
  • 8 to 10-oz tortilla chips
  • 1 lb sharp cheddar cheese, shredded
  • thinly sliced radishes, cilantro leaves, avocado cubes, and pickled jalapeños, for serving, as desired
  • sour cream, for serving, as desired
  1. Heat oil in a large saucepan over medium-high until shimmering.
  2. Cook garlic and half of onion, stirring occasionally, until tender and beginning to brown, 6–8 minutes.
  3. Stir in achiote paste/tomato paste and cook, stirring occasionally, until brick red, about 1 minute.
  4. Add dried chiles, chipotle chile, stock, cumin, and 2 teaspoons of salt and bring to a boil. Cover, remove from heat, and let sit until chiles are very soft, about 30 minutes.
  5. Place a rack in the center of oven; preheat to 350°, preferably on convection.
  6. Transfer chile mixture to a blender and purée until smooth.
  7. Return to saucepan, stir in chicken, and bring to a simmer over medium-low heat; season with salt. Remove from heat; set chicken aside until ready to assemble. (Reserve half of this saucy chicken for another use; only half is needed for the nachos.)
  8. Meanwhile, toss corn, chopped poblano chile, half of the feta/Cotija cheese, and remaining onion in a medium bowl until combined; season with salt.
  9. Coat a large rimmed baking sheet with nonstick spray.
  10. Arrange half of the chips in an even layer on the bottom of the baking sheet.
  11. Top with half of the reserved chicken mixture, half of the corn mixture, and half of the cheddar.
  12. Repeat layers with remaining chips, chicken mixture, corn mixture, and cheddar.
  13. Bake nachos, rotating pan halfway through, until cheese is melted and edges of chips are beginning to brown, 8–10 minutes.
  14. Serve topped with radishes, cilantro, avocado, pickled jalapeños, remaining feta/Cotija cheese, sour cream, and other desired toppings alongside.

Do Ahead: Nachos can be assembled 1 hour before baking. Cover with plastic and store at room temperature.

Sourdough Soft Pretzels

Last spring, when the “New York Pause” of self-isolation began, our family enjoyed many special Happy Hours. My son tried every flavor of San Pellegrino soda and my daughter’s beverage alternated between lemonade and Arnold Palmer. We have limited these indulgences to once a week (if at all) at this point. 😉

The kids and I made these soft pretzels on a couple of these occasions. I loved that we all shaped them differently! We ate them with a variety of mustards and with warm queso (from Trader Joe’s) on another occasion. The melted butter was essential.

This recipe was adapted from King Arthur flour. I used active dry yeast and omitted the malt. Great.

For the Dough:

  1. Prepare a rimmed baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
  2. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
  3. Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F, preferably on convection.
  4. Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 1/4 to 2 1/2 ounces.
  5. Roll each piece of dough into an 18″ rope. Shape each rope into a pretzel.
  6. Brush the pretzels with water and sprinkle lightly with coarse pretzel salt.
  7. Bake the pretzels for 25 to 30 minutes, until they’re a light golden brown. Note: This is correct; there’s no need to let the shaped pretzels rise before baking.
  8. Remove the pretzels from the oven, and brush with melted butter, if desired. (We thought it was essential!)
  9. Serve with a variety of mustards and/or queso, as desired.

Baker’s Banana-Nut Bread

Yes! Another sourdough recipe- all so good! I love that this recipe combines two of the most popular items to bake during this period of self-isolation- sourdough and banana bread. 🙂

This recipe was adapted from theperfectloaf.com. I incorporated whole wheat flour, added turbinado sugar to the topping, and baked the loaf in a Pullman loaf pan, adjusting the baking time accordingly. I loved that this version included olive oil for moisture and honey for sweetness. Lovely.

We ate it as-is, but the original recipe recommends spreading full-fat Greek yogurt over the top of each slice.

Yield: One standard or Pullman loaf

  • 240g (2 cups) spelt, whole wheat, all-purpose flour, or a mix
  • 3g (1/2 teaspoon) baking soda
  • 3g (1/2 teaspoon) sea salt
  • 125g (1 cup) chopped walnuts or pecans, divided
  • 126g(1/2 cup or 1 stick) butter, at room temperature
  • 100g (1/2 cup lightly packed) brown sugar
  • 2 eggs
  • 125g (3/4 cup, stirred down) sourdough starter
  • 42g (2 tablespoons) raw honey
  • 3 super ripe medium mashed bananas (almost black and mushy)
  • 28g (2 tablespoons) extra virgin olive oil
  • 4g (1 teaspoon) vanilla
  • zest of 1 lemon, optional
  • turbinado sugar, for topping, optional
  1. Preheat your oven to 350ºF, preferably on convection.
  2. Coat a 9×5-inch loaf pan or Pullman loaf pan with cooking oil spray.
  3. In a large mixing bowl combine flour, baking soda, and salt.
  4. In a small bowl, mix a handful of chopped walnuts or pecans and a teaspoon or two of turbinado sugar. Set aside to be used as the topping later.
  5. In the bowl of a stand mixer, cream butter and sugar until fluffy, about 3 minutes.
  6. Add the eggs, one at a time. While mixing, scrape down the sides of the bowl.
  7. Add in sourdough starter, honey, mashed bananas, and olive oil.
  8. Add in the vanilla.
  9. Add the flour mixture slowly, pausing to scrape down the sides if necessary.
  10. By hand, fold in the remaining walnuts or pecans and lemon zest.
  11. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  12. Sprinkle on the reserved chopped nuts and sugar.
  13. Bake for 45-50 minutes in a Pullman loaf pan or 55-65 minutes in a standard loaf pan. (It’s better to undercook this than overcook: you want it moist.)
  14. Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.

Note: This banana bread will stay moist for days after baking, but be sure to wrap it tightly in plastic wrap or place in an airtight container to prevent moisture loss.

Sourdough Muffins: Oatmeal Raisin & Whole Wheat Apple Cinnamon

I love making muffins with my sourdough starter discard. Both of these muffins were very wholesome, minimally sweet, and had a wonderful crumb/texture. I incorporated whole wheat flour into both varieties and also sprinkled the top with cinnamon sugar prior to baking. I think that the sweetness on top was an essential addition.

The Oatmeal Raisin Muffin recipe was adapted from Food.com, contributed by Yankiwi. I weighed the ingredients, incorporated whole wheat flour and cinnamon in the batter, and sprinkled the tops with cinnamon sugar prior to baking. I also reduced the baking time for a convection oven.

Sourdough Oatmeal Raisin Muffins

Yield: 12 muffins

  • 90 g (1 cup) rolled oats
  • 1 cup milk (I used whole milk)
  • 113 g (1/2 cup) sourdough starter, unfed
  • 1/3 cup canola oil
  • 1 egg, lightly beaten
  • 1/2 cup raisins
  • 120 g (1 cup) all-purpose flour
  • 57 g (1/2 cup) whole wheat or white whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp coarse salt
  • 1/2 cup light brown sugar
  • cinnamon sugar or turbinado sugar, for sprinkling (see Note)
  1. Preheat oven to 400°F (200°C), preferably on convection.
  2. In a medium bowl, combine rolled oats and milk. Set aside to soak.
  3. Grease 12 muffin cups; set aside. (I used cooking oil spray.)
  4. Stir sourdough starter, oil, egg and raisins into soaked oats; set aside.
  5. In a large bowl mix together flour, baking powder, baking soda, cinnamon, salt, and brown sugar.
  6. Add oats mixture. Stir until dry ingredients are just moistened; don’t over mix.
  7. Divide batter among the 12 cups. (I used a cookie scoop.)
  8. Sprinkle the tops with cinnamon sugar or turbinado sugar.
  9. Bake in preheated oven 15 to 25 minutes, or until golden brown. Remove promptly from muffin cups.
  10. Can be served hot or cold.

Whole Wheat Sourdough Apple Cinnamon Muffins

The Whole Wheat Sourdough Apple Cinnamon Muffin recipe was adapted from tastykitchen.com, contributed by baking barrister. I weighed the ingredients, added salt, incorporated brown sugar and reduced the total amount of sugar by half, modified the proportions and baking time, and used a Pink Lady apple. They were very moist and tasty.

Yield: 12 muffins

  • 170 g (3/4 cup) sourdough starter, unfed
  • 113 g (1 cup) whole wheat flour or white whole wheat flour
  • 50 g (1/4 cup) granulated sugar
  • 100 g (1/2 cup) light brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp coarse salt
  • 1 T ground cinnamon
  • 1 egg
  • 2 tsp pure vanilla extract
  • 4 T (1/4 cup) canola or vegetable oil
  • 1 large apple, peeled, cored and cut into 1/4-inch chunks (I used a Pink Lady apple)
  • cinnamon sugar, for sprinkling (see Note)
  1. Preheat your oven to 350F, preferably on convection.
  2. Thoroughly mix the starter, flour, sugars, baking soda, baking powder, salt, cinnamon, egg, vanilla extract, and oil.
  3. Fold in the apple chunks.
  4. Using cooking oil spray, generously grease a muffin tin.
  5. Divide batter among the 12 cups. (I used a cookie scoop.)
  6. Sprinkle the tops with cinnamon sugar or turbinado sugar.
  7. Bake for 17 to 24 minutes, until they pass the toothpick test. Promptly remove from muffin cups.
  8. Serve warm or at room temperature. Let cool completely before storing.

Note: I usually have leftover cinnamon sugar in my kitchen. Proportions vary, but 2 tablespoons of granulated sugar mixed with 2 teaspoons of ground cinnamon is a nice start. More sugar can be added to taste.

Banana Bread with Crunchy Sugar Topping

I have one more recipe to share from the special baking book, Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. (for now!) In the book, this recipe is titled “The Only Banana Bread You’ll Ever Need.” That is a little over the top for me- I always welcome new recipes for banana bread. 🙂

In this version, the super moist bread is topped with crunchy, snowy granulated sugar. The sugar is dampened and clumped together before sprinkling it over the prepared batter. I had never used this technique and I loved it. The topping looked beautiful and had a wonderful contrasting texture.

I weighed the bananas and all of the dry ingredients. I modified the recipe by baking it in a Pullman loaf pan, adjusting the baking time accordingly. We loved it!

Yield: One loaf, Serves 8 to 10

  • nonstick cooking spray for the pan
  • 1 3/4 cups (400g) mashed, very ripe bananas (I used 3 1/2 bananas)
  • 3/4 cup plus 2 T (196g) firmly packed dark brown sugar
  • 1/2 cup (112g) vegetable oil
  • 1/3 cup (75g) well-shaken buttermilk, at room temperature
  • 2 large eggs
  • 1 T dark rum, optional (I omitted it)
  • 1 tsp pure vanilla extract
  • 2 cups plus 2 T (272g) unbleached all-purpose flour, spooned & leveled
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3 T (38g) granulated sugar, for sprinkling
  1. Position a rack in the lower third of the oven and preheat it to 325 degrees, preferably on convection.
  2. Spray a 9×5-inch or Pullman loaf pan with nonstick cooking spray and line it with parchment paper with a couple of inches of overhang on the long sides. Lightly coat the parchment with nonstick cooking spray.
  3. In a large bowl, stir together the mashed bananas, brown sugar, oil, buttermilk, eggs, rum (if using), and vanilla.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Pour the dry ingredients into the wet and fold until just blended.
  6. Pour the batter into the prepared pan.
  7. Place the granulated sugar in a small bowl.
  8. Using your fingertips, sprinkle water over the top of the sugar. Work the water into the sugar, pinching it together, until it begins to resemble snow. (It should barely hold together when it is pinched together.) To add additional water, sprinkle water over the top using the opposite (clean) hand.
  9. Sprinkle the dampened sugar over the batter, aiming to get it clumped up together in spots.
  10. Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes in a Pullman pan or 60 to 70 minutes in a standard loaf pan.
  11. Let cool for 20 minutes in the pan, then use the parchment paper to lift the loaf out of the pan and cool completely on a wire rack.

Note: Bread can be stored at room temperature, wrapped in plastic wrap and/or placed in an airtight container, for up to 5 days.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,284 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Churro Cupcakes with Cinnamon Cream Cheese Frosting
Fresh & Wild Mushroom Stew
Chicken Stew with Biscuits
Vegetarian Chili with Winter Vegetables
Bread Machine Brioche
One-Pot Chicken Thighs with Black Beans, Rice & Chiles
Apple Cider Doughnut Loaf
The New York Sour
Old-Fashioned Apple Crisp
Rick Bayless' Classic Mexican Fried Beans with Onions & Garlic
Foodista Food Blog of the Day Badge
%d bloggers like this: