Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pitted Medjool dates, chopped
- 1/2 cup buttermilk
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
Directions
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate large bowl, beat the butter and brown sugar until light and fluffy.
Add the maple syrup, eggs, and vanilla to the butter mixture, mixing well to combine.
Gradually fold the dry ingredients into the wet ingredients alternately with the buttermilk until just combined.
Gently stir in the chopped dates.
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake cools, prepare the cinnamon cream by whipping the heavy cream, powdered sugar, cinnamon, and vanilla until soft peaks form.
Serve cooled slices of maple date cake with a generous dollop of the whipped cinnamon cream.
Frequently Asked Questions
How should I properly store leftover Maple Date Cake to keep it fresh?
Store the cooled Maple Date Cake tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. If you plan to serve it later, it's best to store the cake unfrosted and add the Cinnamon Cream just before serving to maintain the best texture.
Can I substitute the brown sugar in this cake recipe for granulated sugar?
While you can substitute the light brown sugar with granulated sugar, you will lose some of the moisture and molasses flavor that complements the maple and dates. If you do substitute, use the same 1/2 cup measurement, but consider adding an extra tablespoon of maple syrup to compensate for the lost richness.
What is the best way to make this Maple Date Cake ahead of time?
This medium-difficulty cake can be baked entirely up to 2 days in advance; cool it completely, then wrap it securely in plastic wrap and foil. Wait to prepare the delicate Cinnamon Cream until the day you plan to serve the cake for the freshest taste and texture.
