Maple Donut Bars
Soft, cake-like donut bars topped with a sweet maple glaze. These baked treats deliver all the flavor of traditional donuts without the hassle of frying.
Equipment
- 9x9 inch baking pan
- Mixing bowls
- Hand mixer or whisk
- Wire cooling rack
- Parchment paper
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter softened
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar for glaze
- 3 tablespoons pure maple syrup
- 1 teaspoon maple extract
- 2-3 tablespoons milk for glaze consistency
Instructions
- Preheat oven to 350°F (175°C). Line a 9x9 inch pan with parchment paper, leaving overhang on sides.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and nutmeg. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 2 minutes. Add egg and vanilla, mix well.
- Add buttermilk to the butter mixture and stir gently until combined.
- Add dry ingredients to wet mixture in two batches, stirring just until combined. Do not overmix.
- Spread batter evenly in prepared pan using a spatula.
- Bake for 20-22 minutes until a toothpick inserted in center comes out with a few moist crumbs.
- Cool in pan for 10 minutes, then lift out using parchment paper and transfer to a wire rack to cool completely.
- For glaze, whisk together powdered sugar, maple syrup, maple extract, and milk until smooth and pourable.
- Pour glaze over cooled bars and spread evenly. Let set for 15 minutes before cutting into 12 squares.
Notes
- Use real maple syrup and extract for best flavor
- All ingredients should be at room temperature
- Don't overbake or bars will be dry
- Glaze sets best at room temperature
- Store in airtight container for up to 3 days
- Can be frozen without glaze for up to 2 months