I got to thinking about the yummy Cinnamon, Maple and Almond flavours in my French Toast and thought it would taste lovely as a cake. So I decided to have a go at creating my own recipe. I think it came out lovely and incorporates the essesnce of French Toast perfectly and hope you will enjoy it.
What you'll need:
680g (3 Cups minus 6 tablespoons) All-purpose Flour
57g (6 tablespoons) Cornflour
3/4 teaspoon salt
1 teaspoon cinnamon
250g (1 Cup) Butter softened
454g (2 cups) Caster Sugar
7 Large Eggs sat at room temperature for 30 minutes
226g (1 cup) Good Quality Maple Syrup
2 teaspoons almond extract
120g (1/2 Cup) Double Cream
For the topping:
75g (1/4 cup) Butter melted
454g (2 cups) Icing Sugar
1 teaspoon Almond Extract
2 Tablespoons Maple Syrup
Milk (about 6 tablespoons)
Grease and Flour a Loaf Tin or Bundt Tin and set aside. Do not pre-heat the oven.
Sift together Flour, Cornflour, Salt and Cinnamon several times untill well incorporated.
In a bowl of a stand mixer fitted with paddle attachment beat butter and sugar on medium-high speed until pale and fluffy, about 5 minutes. Will take about 8 minutes with a hand mixer. Add eggs one at a time beating well after each addition. Then add Maple Syrup and Almond Extract.
Reduce Speed to low and add half the flour mixture. Mix well. Add all the cream. Mix well. Then add the other half of the flour mixture and mix well. Scrape down the side of the bowl and then beat on medium-high speed for 5 minutes.
Pour into prepared Tin. Place tin in cold oven on middle rack. Turn oven on to 175C (350F) and bake for approx 1 hour 15 minutes.
Let cool in pan for 30 minutes then turn out onto a wire rack to cool completely.
For the glaze mix all the ingredients together until a thick but slightly runny consistency add more milk if needed. Pour over cooled cake and serve.