I love tea time. That’s not much of a secret.
For today’s meeting, my book club read “Me Before You” by Jojo Moyes, a book about a lot things, one of which is the British people’s love of tea. I’m not sure how much that will come through in the movie adaptation hitting screens this summer. Just to be safe, you all should read the book and save the $15 movie ticket price for something else.
Every time the book’s lead talked about making tea, I craved some as well. When you give a mouse a cookie, it’s going to ask for milk and when you give me tea, I’m going to want a sweet snack to go with it. Enter the best maple pie EVER.
I’m on a maple kick since my trip back from Canada a few weeks ago so this was the perfect way to finish off the jar of maple butter I snagged at duty free on my way back to DC.
Maple butter is maple syrup (not actually butter) that has been heated to above boiling and then cooled and stirred to reach the perfect smooth consistency. If you don’t have some to top the cake with, it will still be delicious with the powdered sugar but if you can get your hands on some, definitely use it.
- 1 Cup (200 g) brown sugar
- 1/3 Cup (100 ml) maple syrup
- 1/2 Cup (100 ml) vegetable oil
- 1 Teaspoon (4 ml) vanilla extract
- 1 Egg
- 1/2 Cup (110 ml) heavy cream
- 1 1/2 Cups (187 g) all purpose flour
- 1/2 Teaspoon (2g) sea salt
- 1/2 Teaspoon (2g) baking powder
- 1/2 Teaspoon (2g) baking soda
- powdered sugar, for dusting
- maple butter, for drizzle
- Preheat oven to 350 degrees
- Grease a 9 inch cake pan and set aside
- Mix sugar, maple syrup, oil, vanilla, egg and milk in a large bowl until combined
- In a smaller bowl, sift together flour, salt, baking powder and baking soda
- Gently mix stir dry ingredients into wet, careful not to overmix
- Pour batter into prepared cake pan and bake for 28-30 minutes
- Once pie has cooled, dust with powdered sugar and drizzle with maple butter (Skip this step until you are ready to serve the cake)
Recipe adapted from a recipe by Hey Modest Marce