Ingredients for Maple Breakfast Cake
- 2 cups all-purpose flour
- Baking Soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (melted)
- 1 cup maple syrup
- 2% Low Fat Milk
- Vanilla
- Walnuts
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How to Make Maple Breakfast Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a separate bowl, whisk together 1 cup granulated sugar, ¾ cup packed light brown sugar, 1 cup maple syrup, ½ cup unsalted butter (melted), 2 large eggs, and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup chopped walnuts or pecans (optional).
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
105g
Fat
18g
Carbs
23g
