Robust maple flavor, a crackly maple sugar candy like crust and super moist...It's a great cake. Typically gone in a matter of minutes after coming out of the oven. I'll admit is that it's not the prettiest of cakes, but really does it matter if the cake doesn't last until it's even cool. If you could keep around longer than I've been able to, you might just get a chance to add some maple butter cream frosting and create the truly ultimate maple cake.
Maple Sugar Cake
1/2 Cup Butter
3/4 - 1 Cup Granulated Maple Sugar
1/2 Cup White Sugar
3 Large Eggs, separated
1/2 Tablespoon Vanilla
1 Cups Flour
1/2 Teaspoon Baking Soda
1/2 Cup Buttermilk
Line the bottom of a round cake pan with parchment paper, then sprinkle 1/4 to 1/2 cup granulated maple sugar on to the parchment paper. Set cake pan aside.
Pre-heat oven to 350 degrees.
In a small bowl combine flour and baking soda. Set aside.
In the bowl of a stand mixer beat 1/2 cup butter until fluffy. Gradually add 1/2 cup granulated maple sugar and 1/2 cup white sugar. Beat well. Add egg yolks one at a time, beating until blended. Add vanilla and mix. Alternate adding the flour mixture with the buttermilk. Begin and end with the flour mixture.
In a separate bowl beat egg whites until stiff peaks form. Fold egg whites into cake batter, making sure not to over mix.
Pour cake batter on top of the granulated maple sugar in cake pan and bake or 25 minutes or until done at 350 degrees.
Remove from oven and let cool in pans for 10 minutes. Invert cake onto serving dish.
Serve with maple whipped cream or vanilla ice cream.