Maple Belgian Waffle Cake

Maple Belgian Waffle Cake

INGREDIENTS

• 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)

INSTRUCTION

1. Preheat the oven to 350 degrees. Grease and flour three 8-inch round cake pans, or spray them with flour-based baking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together until well combined. Beat in the maple syrup. Add the eggs one at a time, beating well after each addition.
3. In a large bowl, sift together the flour, baking powder, and salt. Add the flour mixture to the butter mixture, and beat to combine. Add the buttermilk and vanilla extract and mix until combined. 

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