Honey-Maple Cake

When I saw this maple cake on The Food Librarian's blog, I knew I had to make it! My photos may not look quite as tempting as hers, but it was still super delicious--sweet, moist, and flavorful. We didn't have quite enough maple syrup for the recipe, and so instead substituted quite a bit of honey, which worked well. The flavors of honey and maple syrup combine really well here, but I think either one alone would also work well.

Honey-Maple Cake (adapted from The Food Librarian)

2 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks butter, softened
1/4 cup maple syrup
1/2 cup honey
1/2 cup sugar
2 large eggs
1 tsp vanilla
3/4 cup sour cream

Maple Glaze:
1/4 cup maple syrup
2 T melted butter
1 to 1 1/2 cups powdered sugar

1. Whisk the dry ingredients together in a small bowl. Set aside.
2. In a large bowl or the bowl of a stand mixer, beat together the butter, maple sugar, honey, and sugar until fluffy. Add the eggs, one at a time. Beat in the vanilla.
3. On low speed, alternate the flour mixture and sour cream until everything is combined, beginning and ending with the flour. Be careful not to overmix.
6. Pour into a buttered and floured square pan or cupcake pan. Bake at 350 degrees for 35-40 minutes. Cool 10 minutes in the pan, remove and cool completely on a rack.
7. Make the Maple Glaze: whisk together all ingredients and then pour over the cooled cake.