PREP:
20 minutes
COOK:
40 minutes
YIELD:
8 servings
Ingredients
- Cake Ingredients
- 2 sticks (1 cup) salted butter
- ¾ cup real maple syrup
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- ½ cup plain Greek yogurt
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¾ teaspoon kosher salt
- Maple Frosting Ingredients
- 1 stick (8 tablespoons) salted butter, at room temperature
- â…“ cup real maple syrup
- 2–3 cups powdered sugar
- 1 teaspoon vanilla extract
- Vanilla sugar for dusting (optional)
Directions
- Preheat oven to 350℉.
- In large 10–12 inch cast iron skillet, heat the butter over medium heat. Allow the butter to brown lightly until it smells toasted, about 2–3 minutes. Remove from the heat and add the browned butter to a heatproof mixing bowl. Let cool for 5–10 minutes.
- Add the maple syrup and vanilla to the browned butter and beat until combined. Then add the eggs and yogurt, beating until fully incorporated. Add the flour, baking powder, cinnamon, ginger, cardamon, and salt. Mix until smooth and no lumps remain in the batter. Pour the batter into the skillet used to brown the butter. Bake until a cake tester comes out clean, about 30–40 minutes. Allow the cake to cool completely before frosting.
- To make the frosting, beat together the butter and maple syrup until smooth and creamy. Add the powdered sugar and vanilla and mix thoroughly. Taste, adding more powdered sugar as desired.
- Frost the cake and sprinkle with vanilla sugar, if desired. Slice into wedges and serve.