The best flour for maple cake is all purpose flour and you can even make it gluten free by substituting King Arthur's cup4cup for the all purpose flour.
For the eggs for maple cake, whole eggs will allow you to emulsify all the oil and maple syrup into the battery and result in a not greasy maple cake.
The flour that professional bakers use for cakes is cake flour for extra tender and delicate cakes and for general cakes professional bakers often use all purpose flour, depending on the desired texture of the cakes.
Cake flour is a flour that has a lower protein content which is between 6 percent to 8 percent, which results in less gluten and a more delicate, fine crumb, while all purpose flour has a moderate protein content that also provides the cake with more structure.
Cake flour is best for cakes and cupcakes in which a very tender and light texture is desired, like for chiffon cakes or sponge cakes.
Cake flour has a low protein content, fine texture and is often also bleached, which can also improve the rise and texture of the cake.
And the use of cake flour also produces a nice tender crumb with an even grain.
All purpose flour is a versatile flour option for making many types of cakes, muffins and cookies, especially if the cake is needing a sturdier structure.
All purpose flour is a blend of hard and soft wheat, with a moderate protein content, providing good structure as well as balance.
And all purpose flour is a good all around use flour that can be used for making both soft baked goods and dense baked goods.
When making cakes you should use the specific type of flour that is called for in the cake recipe to get the best results.
If you can't find cake flour, then all purpose flour is a great alternative and will often provide you with great results.