I have made this cake so many times, I can’t even count any more. It easily changes to muffins as well if you leave off the icing!
You might see some duplicate ingredients below – they are listed in the order you will need them!
- 1/2 c. packed brown sugar
- 1 tsp ground cinnamon
- 2 sticks of salted butter, softened
- 2 c. granulated sugar
- 3 large eggs
- 1 1/2 tsp vanilla
- 2 1/2 c. flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 c. milk
- 1 c. salted butter, softened
- 1/4 c. heavy cream
- 2 tsp maple extract
- 4 c. powdered sugar
- 1/2 c. peanut butter chips
- 1/4 c. heavy cream
- 3 TBS maple-flavored syrup (not real maple syrup)
Preheat the oven to 350 degrees. Butter and flour two identical 8 inch cake pans. (I don’t have two of my favorite, so I do these one after the other)
In a small bowl, mix together the first set of brown sugar and cinnamon and set aside. These will go in the batter later.
In a large bowl, make your “dry’s.” Mix the flour, baking powder and cinnamon.
In a mixing bowl, beat the butter and sugar on medium speed until light and fluffy. Add eggs one at a time, beating well after each. Add the vanilla. Leave the mixer on medium (or if you use a hand mixer, like me, beat well in between each for this next part): add the flour mixture and the milk alternately. Start and end with the flour mixture. Scrape the bowl well in between.
Now pour about 1/4 of the batter into each of your two identical cake pans. Sprinkle the brown sugar and cinnamon on top, then top that with the rest of the batter. Both pans should have half the batter by the end.
Bake for about 30 minutes, or until your testers come out clean. Remove and cool for about 10 minutes before transferring to a wire rack. Let your cakes cool for several hours in the fridge, plastic wrapped, if you have the time – this well help with frosting and keeping the cakes together.
Frosting Time! A simple recipe here is to beat the butter, cream, and maple together first, then slowly add powdered sugar, mixing all the while. Once combined, beat for one minute until fluffy and smooth.
To frost the cake, place your first layer, top side down, on your tray. Add a layer of frosting on top. Then add your second cake layer – again, top side down – and frost thoroughly on top and around the sides. Allow this to chill in your fridge for about 30 minutes before pouring your topping, you don’t want the frosting to melt!
Topping time – this part makes the whole cake. In a microwave-safe bowl, heat up your peanut butter chips and cream and stop every 15 seconds to stir until the chips are melted. Then add your syrup and stir again. Let this sit for a bit so it can thicken and cool.
When it’s no longer warm, pour the topping on the cake, starting in the middle and let it just start to drip down.
Voilà, the most gorgeous, fragrant, and popular cake you ever did see.
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