Maple Biscuit Cake w/ Craisins

If this title entices you at all, don’t hesitate. Make this.

I saw this on pinterest (shocker) and made it my first free Saturday morning.

It sounds like a difficult recipe, but it was fairly easy! It has 3 steps – the cake, the topping and the icing so it can take a bit longer, but it’s so worth it:)

I’ve never had a breakfast cake like this.

The topping is oh-so-sweet which made me nervous that it would be sickening sweet. However, the biscuity cake on the bottom was the PERFECT complement and as a whole it had the delicious sweetness of a coffee cake.

And the craisins were just perfect. Enjoy:)

Maple Biscuit Cake with Craisins

Doubled and slightly adapted from Bake at 350

Ingredients for Topping:

  • 1 c. melted, salted butter
  • 1 c. maple syrup
  • 1 c. light brown sugar
  • 1 T. cinnamon

Ingredients for Biscuit Cake:

  • (4 c. self rising flour OR:)
  • 4 c. flour
  • 1 T + 2 1/3 t. baking powder
  • 1 1/3 t. salt
  • 1/2 c. chilled butter
  • 1 1/3 c. buttermilk (OR 1 1/3 c. half and half or milk + 1 1/3 T. vinegar)
  • 3/4 c. craisins

Ingredients for Cream Cheese Drizzle:

  • 6 oz softened cream cheese
  • 2 c. powdered sugar
  • 1 T. vanilla
  • 2 T. milk

Directions:

  1. Set out cream cheese to soften. Preheat oven to 400 degrees.  Grease a 9×13 inch glass pyrex pan.
  2. Put butter in a medium size bowl. Melt in microwave for about 45 seconds and stir. Microwave for 20 second increments until almost melted. Stir until completely melted. Add in maple syrup, light brown sugar, and cinnamon. Stir and set aside.
  3. If you are using self-rising flour, place it in a bowl. If you’re like the rest of us non-foodies who don’t ever have this type of flour do the following: place flour, baking powder and salt in a bowl. (If you’re using self rising flour do not use baking powder and salt!!!!!)
  4. Cut chilled butter in small inch size pieces. Use your fingers or a pastry blender to blend in the butter until it makes coarse crumbs, that looks a little like sand.
  5. Stir in craisins.
  6. Pour in buttermilk and stir with a wooden spoon until the dough just comes together. It will be sticky.
  7. Dump the dough into the prepared pan.  Dip your hands in flour and press the dough evenly into the pan.
  8. Pour the topping over the dough.
  9. Bake for 18-22 minutes. You want the dough to rise some and the topping to get slightly set (mine was still very runny). A toothpick or knife should come out with only topping, no uncooked dough. Remove to a cooling rack and let sit 10-15 minutes to cool.
  10. While it’s cooling, make the cream cheese drizzle. Beat the cream cheese VERY WELL until soft. Sift in powdered sugar and beat. Add in milk and vanilla and beat until smooth. Transfer to a ziploc bag and cut the corner. Drizzle onto warm cake.
  11. Serve warm. Make people happy:)
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About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Baking and tagged , , , , . Bookmark the permalink.

One Response to Maple Biscuit Cake w/ Craisins

  1. Karen says:

    I think this would be so nice with a cup of tea.

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