Maple Belgian Waffle Cake
Description
Confusion may arise over this delicious cake. Is it breakfast or is it dessert? It's up to you when to serve this slightly chewy but still tender cake because whenever you choose, your family will love you for it.
Ingredients
½ c. unsalted butter, room temperature
¾ c. light brown sugar, packed
2¾ c. all-purpose flour
2 c. pure maple syrup, divided
3 large eggs
1 T. baking powder
¼ t. kosher salt
1¼ c. buttermilk
1 t. pure vanilla extract
3 seven inch prepared Belgian waffles (homemade or frozen)
½ T. salted butter
Directions
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Preheat oven to 350 degrees. Grease three 8 inch round cake pans.
Prepare the three 7-inch Belgian waffles; set aside.
In a large bowl, combine flour, salt and baking powder; set aside.
In another large bowl, with a hand mixer, beat butter and brown sugar until well blended. Beat in 1 c. maple syrup. Add eggs, one at a time, beating well after each addition. Slowly add flour mixture to butter mixture; mix until well blended. Add buttermilk and vanilla extract; beat until blended.
Divide batter evenly between prepared cake pans. Place a Belgian waffle in the center of the batter in each pan; press it slightly into the batter.
Bake 20 - 25 minutes, until golden and a toothpick inserted in center comes out clean. Transfer pans to a cooling rack.
Place one cake layer on a plate. Cover with a ¼ c. maple syrup. Repeat with the second layer. Top with the third cake layer. Pour remaining syrup over the top. Place the pat of butter in the center of the cake.
Serve.
Makes 1 three layer cake.