Here's a very delicious cake full of the flavours of autumn! It's perfect on its own but you can ice it with maple butter icing if you like.
I made this cake last night. It was absolutely delicious - light and fluffy, almost caramel-like in flavour. The only change that I made to the recipe was to use real maple syrup instead of imitation, and to use about 1 1/2 tablespoons instead of 1 teaspoon. I also made the maple butter frosting and it really made the cake something special. I have already had requests to make it for several parties in the near future, and given the response, I will definitely oblige! - 10 Feb 2005 (Review from Allrecipes USA and Canada)
I have to respectfully disagree with the submitter's remarks that this cake requires no icing - oh yes it does. On its own it is fairly flavorless and a tad dry, even tho' I watched the baking time carefully. A solution might be to add another 1/4 cup sugar, or maybe another egg - or swap out the milk for buttermilk or sour cream. Or use half butter, half shortening. Any or all of these suggestions might help, but you shouldn't have to toy around with this type of recipe. It should already be trustworthy. I am in no hurry to make this again or even have another piece. (I didn't even finish the one I cut for myself) My 3-star rating is generous. - 20 Jun 2010 (Review from Allrecipes USA and Canada)
I doubled the recipe and made a layer cake, frosted with the maple frosting for a birthday party. It was great!! - 02 Dec 2001 (Review from Allrecipes USA and Canada)