by Rivka
View
my 40 other recipes »
1/2 cup
grade B maple syrup
Ask the
hotline about
this ingredient!
3/4 cups
yogurt, preferably not nonfat
Ask the
hotline about
this ingredient!
1/4 cup
sugar
Ask the
hotline about
this ingredient!
3
eggs
Ask the
hotline about
this ingredient!
1 teaspoon
vanilla
Ask the
hotline about
this ingredient!
1/2 teaspoon
lemon zest
Ask the
hotline about
this ingredient!
1.5 cups
flour
Ask the
hotline about
this ingredient!
2 teaspoons
baking powder
Ask the
hotline about
this ingredient!
1/4 teaspoon
salt
Ask the
hotline about
this ingredient!
Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2×4 1/2×2 1/2-inch metal loaf pan.
Ask the hotline about this step!Combine syrup, yogurt, eggs, sugar, vanilla, and lemon zest. Stir or whisk to combine. In a separate bowl, combine flour, baking powder, and salt. Add to wet ingredients and stir to incorporate. Add oil, and fold gradually until oil absorbs into the batter.
Ask the hotline about this step!Pour batter into prepared loaf pan. Place pan on baking sheet in oven and bake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely.
Ask the hotline about this step!You could try 'light' olive oil for baking -- which is not light as in calories, but light in OO flavor. I use it in my granola all the time with no detection of olives.
It sounds like a wonderful recipe but I think I'll try butter instead of the oil as I try to avoid using any oil other than olive oil in cooking. I imagine that olive oil would pollute the taste. Most of the other healthful oils are not meant to be heated so are inappropriate for cooking. I would recommend against using canola oil if you are in the U.S. because I understand that all of the canola grown in the U.S. is from GM seeds unless labeled organic.
I just made this with brown rice flour for a gluten free friend and it was delicious! It didn't form a crust quite as golden as the picture, but it was still beautiful and made the kitchen smell incredible. Looking forward to making it again with all-purpose!
Two brief questions before I try this (it does look delicious!) When you say 'grade b' maple syrup, I'm confused what that means as I live in the UK. Here they say 'number 1' and 'number 2'. I understand 'grade b' is the stronger one? Which here in the UK would probably be the 'amber no.2 maple syrup'...it seems to have a darker colour than number 1 (Sounds confusing, hope it isn't).
Also: what oil do you use for this cake? Vegetable? Sunflower?
It is delicious! Grade B maple syrup is probably what you call number 2. It has a stronger maple flavor. I've made it with vegetable oil and canola oil.
I made this with a couple of adjustments: We wanted a strong maple flavor, so I omitted the lemon zest, used dark amber maple syrup, and used maple sugar instead of white sugar. The result is a scrumptious moist bread that tastes like pancakes imbued with delicious dark maple syrup. Will definitely make again - perhaps with raisins and/or walnuts added. Great for a breakfast in place of pancakes, or maybe even for dessert, topped with maple walnut or vanilla ice cream! Really yummy - exceeded expectation.
Wow, Janet! I like how you made yours. I am going to do this again, but follow your adjustments.
So very easy to make and soooo good!
I have made this a number of times and always get the same response: delicious!
Over Xmas I made the cake for my mom- a dyed in the wool Vermonter. She was so happy.
I made this on the weekend and it is very good. I will be making it again for sure. Thanks for posting it.
This was delicious!! I made this today for a potluck I went to tonight. I came home with one piece for my husband. The rest: all eaten! Thanks for a great dessert. It's so light and flavorful!
So glad you liked it! This reminds me that it's totally maple season. I think I'll make a couple of these for Tday breakfast.
I am so making this cake! I love anything maple syrup and adding yogurt to baked goods make them so moist. Beautiful!
Bevi, so glad you enjoyed the cake! I bet the Liberte yogurt fit right in.
I made this last weekend served with macerated strawberries and vanilla ice cream. It was delicious! The hint of maple flavor and the moist texture were the real hits for our crowd. I think this is a great alternative to July 4th biscuits, and I am thinking of serving it this weekend with grilled nectarines and whipped cream.
My guests asked to take the leftover cake with them for their long ride home, and I also included the recipe!
Thanks, Rivka! I love your recipes.
FYI...I made this recipe right after you posted it; and since played with the recipe, just posted my tweaked versions...yes, I tweaked it in two ways. Posted under Jalapeno-Cornmeal Poundcake, if you care to take a peak. Thanked you before but thanks again for sharing your recipe.
That sounds fantastic. I love that food52 inspires people to build on good recipes to develop more good recipes. It's like the wiki of recipe development.
I cut a thick slice into 1-inch chunks and layered the cake pieces with Peach Yogurt (Brown cow, full-fat version), and it was a marriage made in heaven, almost an English trifle. I am curious about the baking powder instead of baking soda, in view of the yogurt?
That combination sounds wonderful! As for the powder vs. soda, I didn't know if there was enough yogurt to counteract the soda, so I stuck with baking powder, and didn't get any of that unused-baking powder taste the first time I made it so I knew I was in the clear. I bet it'd work with soda, though...
It's a pleasant cake, good with some roasted rhubarb. It stays moist for a long time, too. It doesn't really taste of maple, however, and I even used granulated maple sugar in place of the cane sugar. That's the tricky thing about maple---as a flavor, it often does a disappearing act in baked goods.
Congratulations and thanks for sharing this recipe. Made it yesterday, moist, delicious, and the aroma; a hint of lemon and maple goodness lingered through the night…this is what I call “sweet dreams”!
The Maple yoghurt flavor has got to be a great idea.
I will try this recipe. I just hope it will look as great as on that picture and as tasty as it surely did turn out to be ;p
i have this cooling on the window sill and even thought it just came out of the oven 6 minutes ago, i couldn't wait to taste it. it's great! i love that it isn't too sweet, and the texture is amazing-- so moist and tender! congrats and thanks for a great recipe!
This looks delicious, I love the flavors. This will please everyone in our household, can't wait to try it!
Rivka, I made this for my butter-and-sugar-avoiding husband. He's loving it, as am I. Great recipe, thanks so much.
How timely, I just received my annual maple syrup delivery. The cake is in the oven - Can't wait! It is a very similar cake to Dorie Greenspan's Simplest Sour Cream Cream Cake - http://www.parade.com/export/sites/default/food/recipes/parade/123-bake-simple-loaf-cake.html.
You're right, it is similar -- I bet sour cream would be a great substitute for yogurt here. But IMHO, the maple really makes the cake. Hope you like it!
Rivka - It is so delicious. Being in Maine, we love any sort of maple syrup treat, this cake certainly fits the bill quite nicely. I enjoyed it toasted this morning with some vanilla Greek yogurt and toasted almonds - DELISH!
Made this last week because I had lots of plain lowfat yogurt and maple syrup on hand...it has been a great breakfast treat since then!
Your recipe looks wonderful - guess many of us missed it... Thank goodness A & M didn't!
Congratulations! I'll make this over the weekend. I wish I had some right now!
um, shocked! thanks ladies -- I love this cake and am delighted it'll be in the book.
This sounds so very yummy! Somehow, I missed it too. congrats, Rivka!!
I missed this when you posted it--congratulations on the Wildcard win! Sounds like my kind of cake!
Oh I love this. A pound cake without butter! I hope to try it this week.
I did make this and enjoyed it! A+M's description is right on. I'd consider some sauteed bananas and even ice cream with it. The cake is so light and flavorful.
Do you think you could make the recipe as muffins, instead of bread? Thanks!
I finally got around to making this cake with one improvisation; added sliced and sugared rhubarb (leftover from something else) on top of 2/3 of batter and covered with the rest of the batter. Excellent!