Maple spice cakelets

Cakelets have become very popular in recent years, as everyone seems to prefer just a bite for dessert, instead of a large piece of pie or cake.  So having a choice of cakelet pans for every season has become a goal of mine in recent years.  Recently, I found this pan at Williams-Sonoma.  The recipe comes from, although I chose not to use the frosting recipe which was included, but instead–sprinkled the cakelets with powdered sugar.  The cakelets can also be served with a bit of whipped cream on the side of the plate.

Here is how I made this recipe:  Heat the oven to 350 degrees.  Grease the pan lightly with Crisco and then flour.  Gather a medium and large mixing bowl, and one glass measuring cup.

In the small mixing bowl, add 1 1/3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg

In the measuring cup, add 1/3 cup milk, 1/4 cup maple syrup, 1 teaspoon vanilla, 1/4 teaspoon maple flavor

In the larger mixing bowl, beat 1/2 cup softened margarine with 1/2 cup brown sugar. Add two eggs and mix well.

Now add the flour mixture, along with the liquid ingredients alternating into the large bowl, making the cake batter. I used a hand mixer for all of these steps, which made the process very easy.  Spoon the batter by teaspoons into the cakelet pan.

Bake for 15 minutes.  Allow to cool for an hour before removing from the pan.  I used powdered sugar prior to serving for dessert. These cakelets are also delicious served with whipped cream.

The pan can be found at Williams Sonoma or




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