Maple Belgian Waffle Cake

Make the cake layers a day ahead of time (if time allows) and wrap well in plastic wrap. This will improve the texture of the cake and the waffles will become soft. If your oven has a tendency to over-brown, place a sheet of aluminum foil over the cake pans to protect the waffles.

  Maple Belgian Waffle Cake


INGREDIENTS
  • 8 tablespoons unsalted butter, room temperature
  • 1/2 cup (110g) light brown sugar, packed
  • 2 3/4 cups (345 g) all-purpose flour, sifted
  • 1 1/2 cups (375 ml) pure maple syrup, preferably grade B
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups (310 ml) buttermilk (or 1 cup whole milk)
  • 1 teaspoon pure vanilla extract
  • 3 prepared Belgian waffles (store-bought or see this recipe I use)
  • 1 cup (250 ml) Pancake syrup or more or less to taste
  • 1 pat of salted butter (about 1/2 tablespoon)
INSTRUCTIONS

  1. Preheat the oven to 350 degrees. Grease and flour three 8-inch round cake pans, or spray them with flour-based baking spray.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together until well combined. Beat in the maple syrup. Add the eggs one at a time, beating well after each addition.
Continue to read click HERE

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here