Maple Sheet Cake
Buttery.... moist.... full of delicious maple flavor.
Recipe Prep 50 min. Serves 12
Cake batter:
3 pastured or organic eggs
1 cup organic butter
1 cup organic sour cream
2 cups organic coconut sugar
2 tsp. organic vanilla extract
1 tsp. organic almond extract
1 1/2 tsp. Himalayan salt
1 cup water
2 1/2 cups organic whole wheat flour - chemical free
1 tsp. baking soda
1/2 tsp. baking powder - aluminum free - Rumford
Glaze:
1 1/2 cups maple syrup
1 1/2 cup organic butter
6 tbsp. organic cornstarch
2/3 cup organic sour cream
Preheat oven to 375 degrees.
Butter a sheet pan - 13" l x 11" w x 1 " d
Prepare the glaze ingredients first. In a small pot, add the maple
syrup and butter and heat over medium high heat. When the butter
is melted, then mix the cornstarch with a little water for a slurry and
whisk into the pot. Continue to whisk as this should get a little thicker.
Then remove pot from heat and whisk in the sour cream.
Pour the glaze into a small glass casserole dish and place in the freezer
to cool.
In mixing bowl, beat the eggs well. Then add in the next 7 ingredients
and blend well. Add the last 3 ingredients and blend.
Pour into pan and bake for 20 minutes. Remove and cool.
When ready to serve, then just pour some of the glaze over each piece
of cake. Enjoy!
