When I was growing up in Southern Indiana, one of the farmers in the area had a maple sugar camp on his property. Every Fall he would hold a community wiener roast at the camp and the men would help stir the cooking syrup while the women served food and we kids played with our friends by running up and down the hillside. It is another one of my favorite childhood memories. It was so much fun and a good lesson, too, seeing how the syrup we enjoyed on our pancakes was made.
2 eggs
1 cup packed brown sugar
1 cup real maple syrup
1 tsp baking powder
1 tsp baking soda
1 cup sour cream
1 tsp vanilla
2 cups flour
powdered sugar for garnish
Combine eggs and brown sugar in a mixing bowl and mix well. Stir in the maple syrup, baking powder, baking soda, and sour cream. Add the flour and vanilla while mixing well. Pour into a greased oblong cake pan (9 x 13). Bake cake at 325 degrees for approximately 40 minutes or until it tests done. Cool on a wire rack. To garnish, dust with powdered sugar if desired. Cut into 24 squares.
My great-nephew tapping the maple trees for his family's maple syrup making process.
1 cup packed brown sugar
1 cup real maple syrup
1 tsp baking powder
1 tsp baking soda
1 cup sour cream
1 tsp vanilla
2 cups flour
powdered sugar for garnish
Combine eggs and brown sugar in a mixing bowl and mix well. Stir in the maple syrup, baking powder, baking soda, and sour cream. Add the flour and vanilla while mixing well. Pour into a greased oblong cake pan (9 x 13). Bake cake at 325 degrees for approximately 40 minutes or until it tests done. Cool on a wire rack. To garnish, dust with powdered sugar if desired. Cut into 24 squares.
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