After maple syrup season comes to a close I enjoy finding ways to use up our liquid gold that’s not just pancakes. This rustic style breakfast cake is a healthier choice because we are not using refined sugars or oils. If you’re craving something sweet and want to use healthier whole ingredients then this is the recipe for you!
Maple syrup is a fantastic alternative to refined sugars. It contains important antioxidants, vitamins and minerals to your overall health. It happens to sit much lower on the glycemic index than table sugar which means it doesn’t raise your blood sugar as quickly as table sugar. We are also replacing half the butter in this recipe with Greek yogurt. Cooking the yogurt does kill the probiotics that it is known for; however, it has less fat and calories than butter and adds a tang to the flavor.
I enjoy this cake with desiccated coconut and a handful of granola to add texture. It is also fantastic with fresh blueberries and a dollop of Greek yogurt.
- 1/2 cup butter – softened
- 1 cup maple syrup
- 1/2 cup plain Greek yogurt
- 2 eggs – room temperature
- 1 T vanilla extract
- 2 cups whole wheat flour
- 2 t baking powder
- 1/2 t salt
- Preheat oven to 350°F.
- Grease a 10 inch cast iron skillet and set aside.
- Cream together butter, maple syrup, yogurt, eggs and vanilla until smooth.
- In a separate bowl sift together flour, baking powder and salt.
- Gently mix dry ingredients into the wet mixture (it’s okay if the batter is slightly lumpy).
- Transfer batter to cast iron skillet smoothing it out evenly.
- Bake cake for 30-35 minutes, or until a knife comes out clean.
- Allow cake to cool for five minutes before serving