Maple Gingerbread
Prep
30 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Nothing beats the aroma of maple gingerbread baking in the oven on a chilly day. This is one of my favorite recipes because it comes together in just 30 minutes of prep, and the ingredients are pantry staples you probably already have at home. The ginger isn't just delicious, it's also wonderful for digestion and settling the stomach. What I love most is how forgiving this recipe is, whether you're an experienced baker or just starting out. The warm spices and rich maple flavor create something that tastes far more impressive than the simple ingredient list suggests. I hope you'll give it a try.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 2ginger
- 1cinnamon
- 1nutmeg
- 150 mlmaple syrup
- 2eggs
- 120 gunsalted butter
- 1baking soda
- 1salt
Detail level
Instructions
- 1
Preheat oven to 180°C. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Tip: Use parchment paper to prevent the cakes from sticking.
- 2
In a medium bowl, whisk together flour, sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and ginger.
Tip: Sifting the dry ingredients helps ensure even mixing.
- 3
In a large bowl, whisk together maple syrup, eggs, and butter until smooth.
Tip: Whisking until smooth helps incorporate air and ensures a moist cake.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
Tip: Avoid overmixing, as this can lead to tough cakes.
- 5
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Make sure the batter is evenly distributed to ensure even baking.
- 6
Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Tip: Don't overbake, as this can cause the cakes to dry out.
- 7
Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Tip: This helps the cakes release from the pans and prevents breakage.
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