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Like any good recipe, you will first want to make sure that you have everything on hand that you need. The most annoying part about baking or cooking is getting halfway through the recipe and realizing you forgot something.

Ingredients:
1 recipe Multigrain Waffle batter
Vegetable oil
6 Tbsp pure maple syrup, divided
1 tsp ground cinnamon
1 Tbsp salted butter
2 1/2 cups 35% whipping cream
1 tsp pure vanilla extract
1/4 cup spreadable maple butter

Directions:
1. Heat a round Belgian waffle maker and lightly brush with oil (I use a KitchenAid Waffle Baker). Place the bowl and whisk attachment of a stand mixer in the freezer to chill.

2. Measure 1 1/2 cups of waffle batter into the center of the waffle iron, close the top and cook for nearly 4 minutes, or until the waffle is golden. Remove the waffle and cool on a wire rack. Repeat with the remaining batter until you have three large waffles. You should have just enough batter. Cool the waffles completely while you prepare the cinnamon syrup.

3. In a small pot, combine 4 Tbsp of maple syrup and the cinnamon over medium heat. Bring to a boil, stirring slowly. Remove from heat and whisk in the salted butter until it is melted and the syrup is smooth and a little creamy. Cool to room temperature.

4. In the chilled bowl of a stand mixer with the whisk attachment, beat the cream to soft peaks. Turn off the mixer and add the remaining 2 Tbsp of maple syrup and the vanilla. Beat again until very stiff. You are now ready to assemble your cake.

5. Place a waffle on a cake stand or platter and brush with about 1 Tbsp of the cinnamon syrup, letting it pool slightly in the pockets. Dollop about 1/3 of the whipped cream on and spread it around evenly. Drizzle 1 Tbsp of maple butter over the whipped cream. (If it is not runny enough, simply warm it slightly in the microwave.)

6. Place a second waffle on top of the decorated first and repeat the layers; syrup, whipped cream, maple butter. Place the final waffle on the cake. Brush lightly with cinnamon syrup and heap all the remaining whipped cream on top, piling it up at least 4-5 inches high. Drizzle the remainder of the maple butter on top of the whipped cream. At this point the cake can hold, refrigerated, for several hours before serving.

7. Generously drizzle the remainder of the cinnamon syrup all over the cake, letting it drip down the sides, then serve at once. To plate, use a bread knife cut the cake into wedges and serve.

There you have it! The perfect breakfast (or birthday cake) ever invented!

Source: SimpleBites