Ingredients for Buttermilk Maple Spice Cake
- All Purpose Flour
- Whole Wheat Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Ginger
- 1/2 teaspoon salt
- Ground Cloves
- Ground Nutmeg
- 1/4 teaspoon cayenne pepper
- 2 large eggs
- 1 cup buttermilk
- Pure Maple Syrup
- Vegetable Oil
- Blackstrap Molasses
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How to Make Buttermilk Maple Spice Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch square baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour (or gluten-free blend), 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 cup buttermilk, 1 cup Grade B maple syrup, 1/2 cup vegetable oil, and 1/4 cup molasses until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Frost as desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
46g
Fat
7g
Carbs
10g
