If you’ve been following me for a while, you know that I have written and am trying to sell a cookbook, called Cake for Breakfast. While we wait for that to get purchased, I though it would be fun to give you a preview recipe.

I had so much fun creating this recipe. When I first made it, I did it in an oversized waffle iron. When using the waffle iron you have to watch carefully. You want the “waffles” to be a little timer than a waffle but not to burn.

Don’t substitute the malted milk powder. That’s what gives you that waffle flavor.

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Waffle Cake

You know I love a good Cake for Breakfast moment. I made this cake in cake pans, so I decorated the top with a waffle. I've made it as waffles in large waffle iron.

Course: Endings

Cuisine: American

Keyword: breakfast, cake, maple syrup, waffle

Servings: 14 slices

Ingredients

Waffle Cake

• 1 Cup Unsalted Butter room temperature
• 2 ½ Cups All-purpose flour
• ½ Cup Malted Milk Powder
• 1 Tbs. Baking Powder
• ½ tsp. Kosher Salt
• 1 Cup Granulated White Sugar
• ¼ Cup Light Brown Sugar
• 4 Lg. Eggs
• 1 tsp. Vanilla
• 1 Cup Whole Milk
• ¼ Cup Heavy Cream

Maple Syrup Glaze

• ½ Cup HIGH quality PURE Maple Syrup.
• 2 Tbs. Unsalted Butter
• 1 Tbs. Whole Milk
• 1 tsp. Vanilla
• 2 Cups Confectioners Sugar

Instructions

Waffle Cake

• Turn on waffle iron, or preheat oven to 350°. If using cake pans, butter, flour and line with parchment paper.

  Whisk together flour, milk powder, baking powder and salt, set aside.

  In bowl of stand-up mixer, cream butter and sugars until fluffy.

  On slow speed add eggs one at a time. Then add vanilla.
• Stir together whole milk and heavy cream.

  Add flour mixture to butter/egg mixture, alternating with milks in 3 additions.

  Start and finish with flour.
• Pour batter in large waffle maker and cook for about 5 minutes, until golden brown, and stack “cakes”
• If doing in cake pans, Bake in 350° oven for 30-35 minutes. Cake should have just a few mist crumbs when cake tester is inserted.

  Let cool for 10 minutes in pan then turn out onto rack to cool completely.

Maple Syrup Glaze

• Bring syrup, butter, and milk to a boil over a medium heat.

  Remove from heat and stir in vanilla.

  Gradually add confectioner’s sugar, using a whisk. You can switch to a wooden spoon, if easier. You just want to make sure the glaze gets smooth.

  After glaze is blended, stir in a little more maple syrup to form a swirl. Then drizzle of top of cake.

  Pictured glaze was made by whipping in cream cheese.
• Pour over “waffles” cake.