Brown Sugar Loaf Cake with Maple Icing

CAKE: Preheat oven to 325-degrees. Line a metal 9-inch x 5-inch loaf pan with foil, spray the bottom and sides with baking spray and set aside. Take a piece of foil and crumple it up into a stick shape, 1/2-inch in thickness and approximately 2-inches long.

In the bowl of a stand mixer, affixed with the paddle attachment, cream together the butter and sugar. Add the eggs, one at a time, and mix until fully incorporated.

In a small bowl stir together the flour, baking powder, salt and nutmeg. Add the dry ingredients to the butter-sugar mixture, alternating with the coffee creamer. Add in the vanilla extract and mix until combined.

Pour batter into prepared pan and insert your foil "stick" into the middle of the cake (this helps the cake to bake evenly). Bake in 325-degree oven for 75-90 minutes or until a toothpick inserted in the middle comes out without raw batter on it. Let loaf cake cool and set in the pan for 10-minutes before transferring to a wire rack to cool completely.

ICING: In a small bowl combine the melted butter, powder sugar, maple extract and water. Mix until combined and pour or spoon over the top of the cooled loaf cake.