Vermont Maple Office Gifts
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A Tasty Recipe for the Holidays
(Maple Butter Cake)
For the crust:
- 2 cups flour (divided into 2 x 1 cups)
- 3 Tbsp sugar
- ½ tsp ground cinnamon
- 1/3 cup chilled butter cut into small pieces
For the cake:
- ¾ cup room temperature butter
- ¾ cup granulated sugar
- 1 egg
- 2/3 cup Sugarmaker’s Cut pure maple syrup
- ½ cup half and half
- confectioner’s sugar for dusting
- Additional maple syrup for topping (any of the Runamok Barrel-aged recommended)
Preheat oven to 350. Line the bottom of a 9” springform pan with parchment paper.
In a medium bowl, add 1 cup flour, 3 tablespoons sugar and the cinnamon and blend. Add the cold butter and combine with your fingers or a fork until crumbly and just clinging together. Pat into the bottom of the pan to form a crust and put in the oven. Bake for five minutes.
In a large bowl, beat the butter until fluffy. Add the ¾ cup sugar and beat another few minutes. Beat in egg and maple syrup. Add remaining 1 cup flour and half n’ half alternatively and beat until just combined. Pour batter over pre-baked crust and return to the oven. Bake for about 35 minutes or until a fork comes out clean. Let it cool.
When ready to serve, gently cut around the edges of the pan and release the springform edge. Place the cake on a plate or cake stand, dust with confectioner’s sugar and serve with any Runamok barrel-aged maple syrup on the side.
Runamok Maple produces infused, smoked and barrel-aged maple syrup along with our pure maple, which we call, Sugarmaker’s Cut. We love pure maple syrup but have discovered that the potential for taking it in new directions is limitless. Maple marries exceptionally well with a variety of flavors. Some of them are tried and true like cinnamon and vanilla and some are unexpectedly out of this world, like our original Makrut lime-leaf. And our barrel-aged syrups have taken this North American treasure to a whole other level.
We are constantly working on new recipes to highlight the unique flavors in our syrups, and have gathered them here, on our website, for you to try. We hope you will explore it for ideas as well as information about our operation.
You can also follow us on Facebook and Instagram.
Best, Eric and Laura Sorkin