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Tuesday, January 3, 2012

Maple Vanilla Cake with Streusel

This recipe is from awhile ago.  It's simple but very fluffy and delicious.  I tend to use half and half whole wheat and white flour in most of my dessert recipe but you can easily do all one or the other.

Maple Vanilla Cake with Streusel
Makes 9 large squares or 16 small
Takes about 45 minutes

Cake Ingredients:

2/3 cup whole wheat flour
2/3 cup white flour
1 tbsp cornstarch
1 ½ tsp baking powder
1 tsp baking soda
¼ tsp salt
1/3 cup vegetable oil (peanut works well)
1 ½ tbsp white vinegar
1 tbsp vanilla
2/3 cup maple syrup

5 tbsp white flour
½ tsp cinnamon
2 tbsp sugar
2 tbsp margarine

1. Preheat the oven to 350 degrees.
2. Mix together the dry cake ingredients in a bowl.  Stir thoroughly.  If needed, sift the flour.  Add the oil, vinegar, vanilla, and maple syrup and stir well (but don’t overstir or the batter will turn rubbery).  Pour the batter into an oiled 9-inch square baking pan and spread evenly.
3. In a separate bowl, make the streusel.  Combine the flour, cinnamon, and sugar together.  Mix well and then add the margarine.  Use your fingers to work the margarine into the flour mixture until you get a crumbly mixture.
4. Sprinkle the streusel over the top of the cake.  Put the cake in the oven and bake for 25 minutes or until lightly browned.  Turn during baking once or twice to insure even cooking.  Cake will probably puff up a lot during baking and deflate a little when taken out of the oven.  This is normal.  Allow cake to cool before cutting.

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