Hi Tom, when adding maple syrup you'll like want to substitute it for part of the sugar content and then reduce the milk a bit. Our blog post on baking with liquid sweeteners has some excellent guidance on how to make this type of substitution. I would start fairly cautiously when making this type of substitution, since the texture, color and flavor of the cake will all be affected to some degree. Maybe begin with 1/2 cup of maple syrup or less, and see how you enjoy the changes this ingredient brings to the cake. 

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