2 c (250 g) cake flour
1 1/2 tsp cinnamon (or more!)
1 tsp soda
1/2 tsp salt
1 c (237 ml) grade A maple syrup
2/3 c (156 ml) milk room temp
1/2 c (118 g) butter, room temp
3/4 c (107 g) brown sugar
1 egg, room temp
Preheat the oven to 325F (160C) and grease/line two six inch cake pans.
Sift together the dry ingredients in a small bowl. Set aside.
Combine the maple syrup and milk in another small bowl and set aside.
Cream the butter and sugar. Beat in the egg. Add the wet and dry ingredients in two parts each, beginning with the dry. Alternate and scrape the bowl between each addition. Pour into prepared pans and bake 20-25 minutes or until a toothpick inserted into the cake comes out clean.
Peanut Butter Italian Meringue Buttercream
For step-by-step directions for making Italian Meringue Buttercream, please click here!
1 1/4 (248 g) cups sugar
2/3 c (156 ml) water
5 large egg whites, room temp
2 c (236 g) butter, cubed at room temp
Peanut butter, to taste
Bring sugar and 2/3 c (156 ml) water to a boil. Boil until syrup reaches 238F (114C) (soft ball stage).
Meanwhile, beat the egg whites on low speed until foamy in a stand mixer. and beat on medium-high speed until stiff but not dry; do not overbeat! You have to be careful with your timing on this. I usually start beating the eggs when the temp of the sugar is around 228F (109C).
With mixer running, add syrup to whites in a stream being careful not to hit the beaters or the walls of the bowl. Beat on high speed until no longer steaming, about 3 minutes. Add butter piece by piece, beating until it's fully incorporated. Add the peanut butter and whip 2 minutes more.