Maple Butter Cake

Fall is upon us! This is my favorite time of year and definitely my favorite seasonal flavors to bake with. Pumpkin, maple, cinnamon and more! When I came across a recipe for Maple Butter Cake in my Better Homes and Gardens magazine, I knew it was a must try. It was very easy to put together this recipe. The only amendment I made was to bake it in a round tin rather than a square one so I could serve pie slices rather than squares.

Everything about this cake is delicious and the maple flavor comes through with some serious intensity. Definitely give this one a try…if you love maple, you won’t be able to resist adding this to your baking repertoire.



  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup cold butter


  • 3/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 2/3 cup pure maple syrup
  • 1/2 cup half-and-half


  • powdered sugar and/or maple syrup (for serving)


  1. Preheat oven to 350 degrees F. In a medium bowl combine 1 cup flour, 3 Tbsp. granulated sugar, and the cinnamon. Use a pastry blender to cut in the 1/3 cup cold butter until mixture resembles fine crumbs and starts to cling together. Pat into the bottom of a 9-inch square baking pan. Bake 5 minutes or just until set.
  2. In a large bowl beat the 3/4 cup softened butter with a mixer on medium 30 seconds. Add the 3/4 cup granulated sugar and beat until combined. Beat in egg and maple syrup. Add 1 cup flour and half-and-half alternately, beating on low after each addition just until combined (batter may appear slightly curdled). Pour into crust-lined baking pan.
  3. Bake about 35 minutes or until the cake is nearly firm when you gently shake it. Cool in pan on a wire rack. If desired, sift powdered sugar over top and serve with additional maple syrup.

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