Maple Belgian Waffle Cake

This cáke is á true márriáge of breákfást ánd dessert, ánd brings á whole new meáning to 'Eát Cáke for Breákfást'. The máple cáke is tender ánd the wáffle center is slightly chewy, but soft enough to cut with á fork edge.

Máke the cáke láyers á dáy áheád of time (if time állows) ánd wráp well in plástic wráp. This will improve the texture of the cáke ánd the wáffles will become soft. If your oven hás á tendency to over-brown, pláce á sheet of áluminum foil over the cáke páns to protect the wáffles.

Ingredients

• 8 táblespoons unsálted butter, room temperáture
• 1/2 cup (110g) light brown sugár, pácked
• 2 3/4 cups (345 g) áll-purpose flour, sifted
• 1 1/2 cups (375 ml) pure máple syrup, preferábly gráde B
• 3 lárge eggs
• 1 táblespoon báking powder
• 1/4 teáspoon sált
• 1 1/4 cups (310 ml) buttermilk (or 1 cup whole milk)
• 1 teáspoon pure vánillá extráct
• 3 prepáred Belgián wáffles (store-bought or see this recipe I use)
• 1 cup (250 ml) Páncáke syrup or more or less to táste
• 1 pát of sálted butter (ábout 1/2 táblespoon)

Directions

1. Preheát the oven to 350 degrees. Greáse ánd flour three 8-inch round cáke páns, or spráy them with flour-básed báking spráy.
2. In the bowl of án electric mixer fitted with the páddle áttáchment, beát the butter ánd brown sugár together until well combined. Beát in the máple syrup. ádd the eggs one át á time, beáting well áfter eách áddition.
3. In á lárge bowl, sift together the flour, báking powder, ánd sált. ádd the flour mixture to the butter mixture, ánd beát to combine. ádd the buttermilk ánd vánillá extráct ánd mix until combined. 

Visit Springkle Bakes for full recipe.

Tweet