Simple buttery cake bars subtly sweetened with real maple syrup.
Course Dessert
Cuisine American
Prep Time 15 minutesmins
Cook Time 40 minutesmins
Total Time 55 minutesmins
Servings 16bars
Calories 262
Author Annalise Sandberg
Ingredients
For the crust:
1cupall-purpose flour(120 grams)
3tablespoonsgranulated sugar
½teaspoonground cinnamon
⅓cupunsalted butter, cold and cubed (75 grams)
For the filling:
¾cupunsalted butter, softened to room temperature (170 grams)
¾cupgranulated sugar(150 grams)
1large egg
⅔cuppure maple syrup(205 grams)
1cupall-purpose flour(120 grams)
½cuphalf and half(125 ml)
Topping (optional):
Powdered sugar, for sprinkling
Instructions
Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper or greased foil.
To make the crust, combine flour, sugar, and cinnamon in a bowl. Add butter and cut into dry ingredients with a fork or pastry blender.
Press into the prepared pan and bake for 5-7 minutes until set, but before it starts to turn brown.
In the bowl of a stand mixer fitted with a paddle attachments, or in a large bowl with a hand-held mixer, beat the butter and sugar on high until smooth and creamy, about 3 minutes. Add egg, followed by maple syrup. Add the flour in 2 additions, alternating with the half and half. Mixer may appear curdled, that's okay.
Pour mixture on top of crust. Bake until the center is barely firm when gently shaken, about 35 minutes.
For best results, cool completely before slicing (I even like to chill it in the fridge for a bit for nice clean slices). Dust with powdered sugar and serve.
Store leftovers in the fridge for several days.
Notes
Note: For best results use real maple syrup.Adapted from the Better Homes and Gardens 2017 Fall Baking Magazine.