Today the sky is blue, the temperature is 28F, and smoke is pouring from sugarhouses all over Vermont. This is open house weekend for maple sugar makers across the state, so be there if you can.
I've made a breakfast cake featuring pure Vermont maple sugar and walnuts. The basic approach is similar to a sponge cake, but brought back down to breakfast level by adding yogurt and thick, homemade cinnamon applesauce.
Maple Sugar Applesauce Breakfast Cake
- Heat oven to 350F
- Butter a 9-inch square steel tart pan with removable bottom, or butter and parchment-line a small springform pan
- Gather ingredients:
3 oz. sugar
1 TB pure maple sugar
1 stick unsalted butter (1/4 lb)
1/2 tsp. salt
1 tsp baking powder
1 cup flour
1/4 cup yogurt
1/4 cup walnuts, coarsely chopped
1/2 cup homemade thickened cinnamon applesauce, or regular applesauce with cinnamon simmered for 20 minutes to dewater
1. Beat eggs for 3 minutes in electric mixer with whisk attachment, add both sugars and beat for another 7 or 8 minutes or until light and fluffy.
2. Combine salt, baking powder, and flour in a small bowl, set aside.
3. In another small bowl, combine walnuts with yogurt and applesauce. Set aside.
4. Melt butter carefully, only to the melt point, cool slightly. Butter should be melted but not hot.
5. Fold the flour mixture into the eggs/sugar, alternating with the walnut/applesauce mixture, until all are lightly combined.
6. Finally, fold in the melted butter.
7. Spoon batter into the prepared tart pan, set directly on rack in preheated oven
8. Bake for 30 minutes, until golden brown.
9. Cool slightly; brush top with very light glaze made of maple syrup, powdered sugar, milk.
Dust first with powdered sugar, then sprinkle maple sugar around the top.
Serve plated with a bit more maple sugar around the plate edge.
And enjoy the day!