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Cinnamon Maple cake

Servings 2 25 cm long pound cakes
Author Natalie


For the cake:

  • 3 large eggs
  • 150 grams of sugar
  • 200 ml. sour cream see notes for dairy free version
  • 125 ml. vegetable oil
  • Pinch of salt
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 210 grams all-purpose flour
  • 10 grams of baking powder
  • 75 grams of walnuts or broken almonds

For the glaze:

  • 120 grams maple syrup


  1. Preheat oven to 170 Celsius degrees and grease the pan.
  2. In a large bowl, whisk eggs, sugar, sour cream, oil, salt, cinnamon and vanilla until a uniform mixture is obtained.
  3. Add flour and baking powder and whisk only until smooth.
  4. Pour the batter into the cake pans and straighten the top.
  5. Sprinkle nuts at the top of the cakes.
  6. Bake for 35-45 minutes or until the cakes are swollen, golden, firm and a skewer inserted in the center comes out with moist crumbs.
  7. Pour on the maple over the cakes as they are still warm and allow to cool completely at room temperature.

Recipe Notes

  • The cake is kept in a closed container in the fridge for up to a week. Serving at room temperature is recommended.
  • The recipe can also be prepared in a 24 cm round cake pan.
  • Instead of walnuts or almonds you can use any kind of nuts you like.
  • Dairy free version: instead of sour cream you can use coconut cream in the same amount.
  • It is important to use natural maple for a particularly tasty result.