Ingredients
Units
Scale
- 1/2 cup butter
- 1 cup maple syrup
- 3 large eggs
- 2 cups flour
- Pinch of salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 of a nutmeg, grated (or to taste)
- 1 cup buttermilk (or soured milk)
- Toppings (optional): confectioner’s sugar, pecans
Instructions
- Preheat the oven to a moderate 350°F/180°C.
- Butter and dust with flour (or line with baking parchment) a 9?x13? pan.
- Melt butter and place in a medium mixing bowl. Blend in maple syrup when the butter has cooled. Beat in 3 large eggs, one at a time.
- In a separate bowl: Sift flour, salt, baking soda and baking powder.
- Grate nutmeg into the dry ingredients.
- Beat the wet ingredients into the dry ingredients, beating in up to 1 cup buttermilk or soured milk to make a smooth batter. Note: I never use an electric mixer. Soon enough you will get to know how furiously or gently to beat any batter. Don’t get mad with this batter.
- Pour better into pan and bake, checking after 30 minutes. It’s done when a toothpick comes out clean from the center.
Notes
Optional: You could dust sparingly with confectioner’s sugar if you think it is too plain. Or you could dot a few pecans on top if you like your cakes to look more decorated. But this is delicious as a plain square, too.