✤2¼ cups (270g) all-purpose flour
✤2 tsp baking powder
✤1/2 tsp baking soda
✤1/2 tsp salt
✤1/2 tsp ground ginger
✤1/2 cup (1 stick) unsalted butter, softened
✤1/2 cup (96g) sugar
✤1 egg, lightly beaten, room temperature
✤1 egg yolk, lightly beaten, room temperature
✤1 cup pure maple syrup
✤1/2 cup hot water
For the icing:
✤1/2 cup (60g) + 1 cup (120g) powdered sugar
✤2 tbsp unsalted butter, softened
✤1/4 cup pure maple syrup
❖Preheat oven to 375°F (190°C). Grease and flour a 10-in fluted tube (bundt) pan.
❖In a medium bowl, whisk together the flour, baking powder, baking soda, salt & ginger.
❖In a large mixing bowl, beat the butter with an electric mixer on med to high speed for 30 sec. Add the sugar and beat until well combined. Add egg, egg yolk & maple syrup and beat for 1 min more.
❖Alternately add flour mix and hot water to butter mix, beating on low after each addition, until combined.
❖Pour batter into prepared pan and spread evenly. Bake 45 min, or until toothpick test comes out clean. Cool cake in pan on wire rack 10 min. Turn out cake onto wire rack to cool completely.
❖For the icing: In a med mixing bowl, beat 1/2 cup powdered sugar & 2 tbsp butter with an electric mixer on medium speed until combined. Beat in the maple syrup. Beat in the final cup of powdered sugar. If too thick, add milk or water 1/2 tsp at a time to make drizzling consistency.
