Maple Chai Poundcake
1 hours 15 mins
1 hours 25 mins
For the Cake
1 ¼ cup maple sugar
½ teaspoon baking powder
1 teaspoon sea salt
4 large eggs, room temperature
½ cup full-fat Greek yogurt
1 teaspoon vanilla
½ cup all-purpose flour
1 teaspoon cinnamon
¼ teaspoon cloves
½ teaspoon cardamom
¼ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
For the Maple Caramel
½ cup maple syrup
- Preheat the oven to 350*. Line a 9x5” loaf pan with parchment paper so it's covering the bottom and sides.
- In a large bowl, whip the butter, maple sugar, baking powder, and salt on medium-high speed for 7 minutes, pausing to scrape down the sides.
- Beat in one egg at a time, following with the yolk until creamy and fluffy.
- In a glass measuring cup, stir together the yogurt and vanilla until well combined.
- In a separate bowl, combine the flour with cinnamon, cloves, cardamom, ginger, allspice, and nutmeg.
- Slowly add half of the yogurt mixture, mixing just until combined. Add half of the flour, and continue the same with the rest of the yogurt and the flour. Scrape down the sides and make sure everything is emulsified, making sure not to overmix
- Pour the prepared batter into the parchment-lined baking pan.
- Bake until the top is a deep gold color and feels firm to the touch, for about 60-65 minutes.
- Let the baked cake cool for 10 minutes, then remove from the pan, remove the parchment and transfer to a wire rack to finish cooling.
- Once cooled, transfer to a platter and give the cake a generous drizzle of the maple caramel.
- In a small saucepan, heat the maple syrup on medium-high heat until it starts to bubble.
- Add the butter, and give it a quick stir. Let it boil for one minute, or until it starts to coat the back of a spoon.
- Remove from heat, and let it cool before spooning over the cake.