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1
Assemble the cake Preheat the oven to 350.
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2
Line the bottom of two 8-by-2-inch round cake pans with wax paper and grease the paper thoroughly.
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3
In a large bowl, using an electric mixer, cream the butter with the brown sugar until fluffy.
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4
Add the eggs one at a time, beating well after each addition.
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5
Beat in the maple syrup.
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6
In a medium bowl, whisk the cake flour with the cinnamon, baking powder, baking soda, allspice, ginger and salt.
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7
Mix the dry ingredients into the batter in three additions, alternating with the buttermilk.
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8
Scrape the batter into the prepared pans and smooth the top.
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9
Bake the cakes in the bottom third of the oven for about 35 minutes, or until a cake tester inserted in the center comes out clean.
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10
Let the cakes cool for 15 minutes, then remove the cakes from the pans, peel off the wax paper and place right side up on racks to cool completely.
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11
In a medium saucepan, combine the sugar and 3 tablespoons of water.
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12
Bring to a boil over moderately high heat, brushing down the sides of the pan with a wet pastry brush.
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13
Let the syrup boil until it turns a medium amber color, about 5 minutes; swirl the pan gently to blend the color.
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14
Remove from the heat and carefully pour in 1/2 cup of the cream; stand back to avoid splatters.
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15
Stir with a wooden spoon until blended and smooth.
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16
Let cool completely.
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17
Beat the remaining 2 cups cream with the confectioners' sugar until firm.
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18
Fold 1/2 cup of the caramel into the cream in two additions.
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19
Place one cake layer right side up on a cake platter.
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20
Spread 1 cup of the caramel cream on top.
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21
Cover with the second cake layer, bottom side up.
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22
Spread the sides and top of the cake with the remaining caramel cream.
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23
Drizzle the remaining caramel in zigzags over the top of the cake.
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24
To serve, slice gently with a serrated cake knife.
