12 Serves
60 Mins
In a large mixing bowl, use an electric mixer to cream together the salted butter and granulated sugar until the mixture is light and fluffy.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
142 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
141 mg / 1,250 mgPotassium
170 mg / 4,700 mgSodium
100 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
66 g / 50 gSaturated Fat
12 g / 20 gCholesterol
89 mg / 300 mgCaffeine
0 mgNet Carbs
87 gAlcohol
0 g
Add the eggs and vanilla extract to the butter mixture, beating well to incorporate.
In a separate bowl, whisk together the all-purpose flour and baking powder.
Gradually add the flour mixture and milk to the butter mixture, alternating between the two and mixing until just combined.
Pour the batter into a greased 13x9 inch baking pan.
In a saucepan, combine the maple syrup, brown sugar, heavy cream, and butter. Bring to a boil, then reduce heat and simmer for 2 minutes until slightly thickened.
Gently pour the warm maple sauce over the cake batter in the pan.
Bake in a preheated oven at 160°C for approximately 35 minutes, or until the cake is light brown and a toothpick inserted into the center comes out clean.
12
g64
g14
g
Uruguayan