My husband calls me 'Breakfast Princess' and although that sounds like a lovable pet call, he is clearly regarding the truth that I make breakfast for dinner approximately 3 instances per week. sometimes I make a brief wholesome version of breakfast and different times i'm going all out. Many nights we've puffy Belgian waffles, and that is what inspired this cake!
The idea came to me after i might made a batch of Cabin Waffles, and my 8-inch cake pans have been sitting on the counter right beside them. I observed the pans had been just a little large than the waffles, and so the Belgian Waffle Cake test began. I whipped up a few maple syrup cake batter and baked the waffles in three cake layers. i was surprised at how lightly the cakes baked. The waffles placed within the facilities of the pans discourage crowning, so no leveling is required!
You may find ready-made Belgian waffles within the freezer section on the grocery shop, but I noticeably advise making a batch of my Cabin Waffles (with buttermilk!). they're perfect in this cake. The tops of the waffles end up crisp because the cake bakes. in case your oven has an inclination to over-brown, vicinity a sheet of aluminum foil over the cake pan before baking.
This cake is a real marriage of breakfast and dessert, and brings a whole new which means to 'eat Cake for Breakfast'. The maple cake is gentle and the waffle center is barely chewy, however soft sufficient to reduce with a fork area. it is cute on its very own but even more scrumptious with a cup of sturdy coffee, in case you ask me.
- 8 tablespoons unsalted butter, room temperature
- 1/2 cup (110g) light brown sugar, packed
- 2 3/4 cups (345 g) all-purpose flour, sifted
- 1 1/2 cups (375 ml) pure maple syrup, preferably grade B
- 3 large eggs
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups (310 ml) buttermilk (or 1 cup whole milk)
- 1 teaspoon pure vanilla extract
- 3 prepared Belgian waffles (store-bought or see this recipe I use)
- 1 cup (250 ml) Pancake syrup or more or less to taste
- 1 pat of salted butter (about 1/2 tablespoon)
- Preheat the oven to 350 tiers. Grease and flour three eight-inch spherical cake pans, or spray them with flour-based totally baking spray.
- Inside the bowl of an electric mixer equipped with the paddle attachment, beat the butter and brown sugar together till properly mixed. Beat within the maple syrup. add the eggs one at a time, beating properly after each addition.
- In a large bowl, sift together the flour, baking powder, and salt. upload the flour combination to the butter mixture, and beat to mix. upload the buttermilk and vanilla extract and mix until combined.
- Divide batter among the three prepared pans. center a Belgian waffle in the batter in every pan; press it down into the batter slightly. Bake till golden and a cake tester inserted into the facilities comes out smooth, approximately 20 to 25 mins. cowl the cake pans with aluminum foil midway through baking if the waffles begin to over-brown. while achieved, transfer pans to a twine rack to chill.
- Place one cake layer on a serving plate. cowl the cake with 1/4 cup pancake syrup. add a 2nd layer and repeat; top with the final layer and pour the ultimate syrup on pinnacle. area pat of butter within the middle of the top layer.