Chestnut Cake With Maple Icing Recipes

MAPLE WALNUT CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool completely., For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers., Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.

MAPLE CAKE WITH MAPLE SYRUP FROSTING

Steps:

• For cake:
• Position rack in center of oven and preheat to 325°F. Butter two 8-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Dust pans with flour; tap out excess. Sift 3 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and shortening in large bowl until light and fluffy. Add maple syrup and beat until smooth, about 3 minutes. Add egg yolks and egg 1 at a time, beating until well blended after each addition. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Fold in walnuts. Divide batter equally between prepared pans (about 3 1/2 cups for each); smooth tops.
• Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Invert cakes onto racks; remove parchment. Cool cakes completely.
• For frosting:
• Sift powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and maple syrup and beat just until smooth (do not overbeat or frosting may become too soft).
• Using serrated knife, trim off domed top of each cake layer, creating flat surface. Place 1 cake layer, trimmed side up, on platter. Spoon 1 cup frosting in dollops over top of cake layer; spread evenly to edges. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. Arrange walnut halves around top edge of cake. DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.
• Cut cake into wedges and serve.

CHESTNUT CAKE WITH MAPLE ICING

Steps:

• Preheat oven to 375°F. Butter and flour 8x8x2-inch baking pan. Mix flour, baking powder and salt in small bowl. Coarsely chop enough chestnuts to measure 1 cup. Set aside. Finely mash remaining chestnuts with fork in medium bowl. Add 3/4 cup brown sugar, butter, maple syrup and vanilla to mashed chestnuts. Using electric mixer, beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in flour mixture. Stir in half of chopped chestnuts. Spread batter in prepared pan. Sprinkle with remaining chopped chestnuts, then remaining 1 tablespoon brown sugar.
• Bake cake until tester inserted into center comes out with some moist crumbs attached, about 22 minutes. Cool cake in pan on rack.
• Stir powdered sugar, butter, 3 tablespoons maple syrup and maple extract, if desired, to blend in small bowl. Thin with remaining maple syrup, 1 teaspoon at a time, until icing is smooth and forms thick ribbons when poured. Spread icing over cool cake. Let stand until icing is set, about 20 minutes. Cut cake into squares. (Can be made 1 day ahead. Store airtight at room temperature.)

MAPLE-WALNUT CAKE WITH BROWN-SUGAR FROSTING

Steps:

• Make the cake: Preheat oven to 350 degrees. Lightly coat two 9-inch round cake pans (2 inches deep) with cooking spray. Line bottoms with parchment paper; lightly coat parchment with cooking spray. Flour parchment and sides (tapping out excess); set aside.
• In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on medium-high, add maple syrup in a slow, steady stream. Add flour mixture in 2 additions, alternating with milk, beating well after each addition and scraping down bowl as needed. Fold in walnuts.
• Divide batter between pans; firmly tap pans on a flat surface several times to remove air bubbles. Bake until a toothpick inserted in center of a cake comes out clean, 30 to 35 minutes. Let cakes cool in pans on wire racks, 15 minutes, then invert onto racks; peel off parchment. Invert cakes again and let cool completely on racks. With a serrated knife, trim domed top from each cake to make a flat surface.
• Make frosting: In a large bowl, using an electric mixer, beat cream cheese, butter, and brown sugar on high until light and fluffy, 5 minutes. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition.
• Assemble cake: Place one layer, top side up, on a cake stand or serving plate. Spread top evenly with 1 1/2 cups frosting. Top with second layer, top side down. Spread remaining frosting over top and around sides of cake.

MAPLE TEXAS SHEET CAKE

Steps:

• Boil butter and water in small saucepan.
• Cream eggs, sugar, and sour cream in mixer or large mixing bowl.
• In separate bowl combine dry ingredients.
• Start alternating the butter/water mixture and dry mixture into the egg/sugar mixture.
• Add maple flavoring and mix well.
• Pour into greased 15x10 pan.
• Bake at 350°F for 22 minutes or until tested done in center.
• While cake is baking, start on Icing.
• Boil butter and milk in small saucepan. Remove from heat and add sugar and maple flavoring. Mix until smooth.
• Fold in walnuts.
• Pour onto cake about 5 minutes after coming out of the oven.
• Enjoy warm or cold!

APPLE CAKE WITH MAPLE FROSTING

Steps:

• Preheat oven to 350.
• Butter the bottom and sides of 9x13 inch baking pan.
• Sift together the flour, baking powder, baking soda and other spices including salt and set aside.
• In a large bowl combine the butter and granulated sugar. Beat on medium speed until light and fluffy, 3-4 minutes. Beat in eggs one at a time.
• Using a rubber spatula gently fold in one third of flour mixture until fully incorporated. Gently, or the cake will be tough. Fold in 1/2 the buttermilk. another 1/3 of flour, then remaining buttermilk continuing to fold gently after each addition. Add remaining flour, apples the apples and nuts, if using.
• Spread batter in prepared pan. Bake 35-40 minutes, watch closely DO NOT OVER BAKE.
• Transfer to a wire rack and cool for at least 20 minutes.
• To make the frosting, simmer the maple syrup in a sauce pan until it reduces by half, about 20 minutes. Remove from heat and add butter. Stir until incorporated and add vanilla and cream. Stir powdered sugar into mixture and beat with a wire whisk until smooth. Let it cool completely before pouring over the cooled cake.

MAPLE-CHESTNUT CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 375° until set, 8-10 minutes. Cool on a wire rack. Reduce heat to 325°., For filling, in a small saucepan, bring 1-1/2 cups maple syrup to a low boil; cook until reduced to about 1 cup. Cool to room temperature., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, flour, vanilla, salt and cooled syrup. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., For candied chestnuts, in a small bowl, combine sugar and salt. Add chestnuts; toss to coat. Spread evenly onto a greased 15x10x1-in. baking pan. Bake at 350° until golden brown, 15-19 minutes, stirring once after 10 minutes. Immediately transfer to a waxed paper-lined baking sheet; cool completely. , Remove rim from pan. Serve cheesecake with chestnuts and maple syrup.