Snack-size Maple Cake

Martha’s recipe got me going but I knew looking at her recipe the flavor was tame. It seemed, too, a lot of batter for a nine inch square. So here’s my few changes for an excellent Fall treat!

Recipe

Preheat oven to 350 degrees F.
Prep an eight inch baking dish with butter and a dusting of flour.

Mix these dry ingredients with a whisk to fluff and set aside:
1 1/4 Cup all purpose flour
1 Teaspoon baking powder
1/4 Teaspoon baking soda
1/4 Teaspoon salt

Cream together these two ingredients until fluffy:
1/2 Cup butter
1/4 Cup maple sugar

Add and mix in:
1 Egg
1/4 Cup + 2 Tablespoons maple syrup (Use cinnamon and vanilla maple syrup for added taste.)
1/2 Teaspoon maple extract

Stir in:
1/4 Cup + 2 Tablespoons sour cream and pre mixed dry ingredients until thoroughly incorporated. This batter will be thick.

Spoon batter into baking dish and level with the back of the spoon.

Bake until top springs back when touched lightly. Depending on oven this could be 25-35 minutes.

Remove and let cool in baking dish until room temperature.

Ice with the filling recipe here I used for my Maple Sandwich Cookies for an intense flavor.