MAPLE WALNUT CAKE WITH MAPLE CREAM CHEESE FROSTING
This Maple Walnut Cake with Maple Cream Cheese Frosting is my way of welcoming in the best season of the year...it's 3 layers of fluffy maple cake with an irresistible maple buttercream.
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 18
Steps:
- Preheat oven to 350F Lightly grease 3 8-inch cake pans and add a round of parchment at the bottom of each. Note: if you only have 2 pans, bake the third layer after the first 2 have cooked.
- Cream the brown sugar and butter together until light and fluffy, about 5 minutes. Don't skip this step, it helps make a light cake.
- Beat in the eggs, one at a time. Then beat in the maple syrup and extract.
- Turn the mixer to low speed and blend in the baking powder and salt. Then add the flour and half and half, alternately, beginning and ending with the flour. Mix just to combine, don't over-mix. Fold in the crushed walnuts.
- Fill your cake pans evenly with batter and smooth out the tops, if necessary. Bake in the preheated oven for 20-25 minutes until the center is risen and springs back when lightly touched, and the cakes have just started to pull away ever so slightly from the sides of the pan. Let the cakes cool for 10-15 minutes before turning out and cooling completely on a rack.
- To make the frosting, cream the cream cheese and butter until smooth, making sure there are no lumps. Beat in the maple syrup, extract, and salt.
- Add sugar, in batches, until you get your desired consistency.
- Generously frost the cooled cake and pat crushed walnuts along the outer edge. Arrange walnut halves on the top.
Nutrition Facts : Calories 704 kcal, Carbohydrate 80 g, Protein 9 g, Fat 41 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 122 mg, Sodium 231 mg, Fiber 2 g, Sugar 57 g, UnsaturatedFat 18 g, ServingSize 1 serving
MAPLE CREAM CHEESE FROSTING RECIPE
Recipe for Maple Cream Cheese Frosting made without the use of refined sugars. Instead, this frosting is sweetened with maple syrup. Perfect for cupcakes, cakes, and cinnamon rolls.
Provided by Aysegul Sanford
Categories Dessert
Time 14m
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer with the whisk attachment or with a large bowl and handheld mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes.
- Scrape down the sides of the bowl and add maple syrup, vanilla extract, salt, and lemon/orange juice. Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.
- If needed, chill for 10 minutes in the fridge to stiffen slightly to a spreadable consistency.
Nutrition Facts : Calories 149 kcal, Sugar 3 g, Sodium 178 mg, Fat 14 g, SaturatedFat 8 g, Carbohydrate 5 g, Protein 2 g, Cholesterol 43 mg, ServingSize 1 serving
VERMONT MAPLE-PECAN CAKE
This delectable nutty maple cake has become a hands-down favorite. Chopped pecans add delicious flavor, and the rich cream cheese frosting is accented with a teaspoon of real maple syrup. -Teresa Cardin, Mansfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans. , Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool. , For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.
Nutrition Facts : Calories 574 calories, Fat 28g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 420mg sodium, Carbohydrate 81g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
MAPLE CAKE
This amazing Maple Cake is made with simple pantry ingredients, drizzled with a sweet and creamy maple glaze and topped with walnuts. Yum!
Provided by Lauren's Latest
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees. Coat bundt pan liberally with non-stick cooking spray. Set aside.
- In large bowl, whip oil, sugar, vanilla, maple extract, eggs together until combined.
- In small bowl, whisk together sour cream, milk and maple syrup. In a separate bowl, sift flour, baking powder, baking soda and salt together.
- With mixer on low, alternate milk mixture with dry ingredients until everything is just incorporated. Scrape sides and bottom of bowl and mix briefly to ensure batter is evenly mixed.
- Batter should be completely smooth. (A few small lumps is ok.)
- Pour batter into prepared bundt pan, level the top and bake 55 min-1 hour 5 minutes or until toothpick comes out clean after being inserted.
- Remove from oven and cool in the pan 15 minutes. Carefully remove cake from cooling rack and place onto cake stand.
- For the icing, whisk powdered sugar, maple extract and heavy cream together until thick and smooth.
- Drizzle over top of cake and down the sides. Top with chopped walnuts. Serve.
Nutrition Facts : Calories 324 kcal, Carbohydrate 42 g, Protein 4 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 99 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
MAPLE CREAM CHEESE FROSTING
This traditional, delicious cream cheese frosting has a maple syrup twist. This yielded enough for me to fill and lightly frost a 12 inch square cake.
Provided by Caitlin
Categories Desserts Frostings and Icings Cream Cheese
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups of confectioner's sugar and maple syrup and beat until smooth. Store in refrigerator until needed.
Nutrition Facts : Calories 530.8 calories, Carbohydrate 67.4 g, Cholesterol 83.6 mg, Fat 29 g, Protein 3.1 g, SaturatedFat 18.3 g, Sodium 225.8 mg, Sugar 64.7 g
MAPLE-PECAN CAKE
With a box of Betty Crocker® cake mix and maple syrup from your cupboard, you're on your way to a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- In large bowl, beat powdered sugar, 3 tablespoons butter, the cream cheese and 3 tablespoons of the syrup with electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will flow down side of cake. Spread frosting over cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 44 g, Cholesterol 60 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 30 g, TransFat 0 g
MAPLE NUT CAKE W/ MAPLE CREAM CHEESE FROSTING
My boyfriend and his Grandmother don't care for Pumpkin, so in my search for something new and different with Autumn flair, for Thanksgiving, I came across this. It was definitely a winner in my house!
Provided by Tasha Powell @Shasvyri
Categories Cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch square pan.
- Cream the butter or margarine add the sugar and continue creaming until light and fluffy. Beat in the eggs one at a time. Stir in the maple flavoring.
- Combine the flour, baking powder, and salt. Add the flour mixture in 3 parts alternately with the milk to the butter mixture, beginning and ending with flour. Stir in the walnuts and pour in the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until an toothpick inserted in the center comes out clean. Let cake cool then frost with Maple Cream Cheese Icing.
- For Frosting: Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups of confectioner's sugar and maple and beat until smooth. Store in refrigerator until needed.
MAPLE CAKE WITH CREAM CHEESE FROSTING AND MAPLE GLAZED NUTS
This Maple Cake with Cream Cheese Frosting and Maple Glazed Walnuts uses my family's old fashioned recipe to makes a delicious maple-rich, moist cake!
Provided by Natalie
Categories Desserts
Time 1h10m
Number Of Ingredients 20
Steps:
- Beat the butter and cream cheese with the vanilla until fluffy. Add the sugars a cup at a time.
CARROT CAKE WITH MAPLE-CREAM CHEESE ICING
Categories Cake Dessert Bake Cream Cheese Carrot Fall Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- For cake:
- Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
- For icing:
- Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.
- Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)
MAPLE-PECAN MINI POUND CAKES WITH MAPLE CREAM CHEESE FROSTING
My husband said these mini cakes remind him of a superbly delicious pancake. Since the pecans are a fattier nut, they tend to float to the top of batter--which, when the cakes are flipped, ultimately becomes a nutty crust-like addition to the cakes. Adding chopped pecans as a garnish helps to balance everything out.
Provided by Kim
Categories Mini Cakes
Time 50m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
- Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.
- Mix together butter, maple syrup, and brown sugar in a large bowl with an electric mixer until well combined. Mixture will look curdled; this is normal. Add in eggs, 1 at a time, mixing well after each addition. Mix in vanilla and maple extracts. Add in half of the flour mixture and mix until combined. Pour in buttermilk and mix until combined. Add in remaining flour mixture and mix until just combined. Batter will be thin. Stir in pecans. Divide batter evenly amongst the cavities of the prepared pan.
- Place pan into the preheated oven and bake until the bottom of the cakes spring back lightly when touched, 18 to 22 minutes. Cool cakes in the pan for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting: mix cream cheese and butter together with an electric mixer until smooth. Add in powdered sugar, maple syrup, vanilla extract, maple extract, and salt; beat until mixture is completely smooth. Pour in heavy cream and mix until well incorporated. Frost mini cakes as desired, and sprinkle additional chopped pecans on top.
Nutrition Facts : Calories 648.4 calories, Carbohydrate 66.7 g, Cholesterol 164.9 mg, Fat 39.8 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17.7 g, Sodium 393.5 mg, Sugar 44.6 g
MAPLE BUNDT CAKE WITH MAPLE CINNAMON GLAZE
Maple syrup isn't just for pancakes and this decadent bundt proves it. Made with maple syrup in the batter and frosted with maple syrup too, this is the perfect recipe to use one of fall's best ingredients.
Provided by By Annalise Sandberg
Categories Dessert
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 12-cup bundt cake pan with cooking spray.
- In large bowl, beat softened butter and brown sugar with electric mixer on medium speed about 2 minutes or until pale and creamy.
- In medium bowl, mix flour, baking powder and salt. In separate bowl, beat maple syrup, milk, eggs and vanilla with whisk. Add flour mixture to butter mixture in 3 additions, alternating with egg mixture. Pour batter into pan, spreading evenly with spatula.
- Bake 35 to 40 minutes or until edges are golden and toothpick inserted in center comes out clean. Cool 15 minutes in pan; transfer to cooling rack to cool completely, about 1 hour.
- In small bowl, beat Glaze ingredients with whisk until smooth. Add more powdered sugar or maple syrup if necessary for desired consistency. Spoon glaze over cooled cake, letting it drip down sides. Let glaze set at least 15 minutes before serving.
Nutrition Facts : Calories 490, Carbohydrate 74 g, Cholesterol 95 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 47 g, TransFat 1/2 g
MAPLE CAKE
The incomparable flavor of pure maple syrup is reason enough to make this sweet treat; that it is also quick to prepare is an added bonus. Maple syrup is marked and graded by its color, ranging from light to dark -- the darker the color, the more intense the flavor. If you can find grade B, use it here for both the batter and the icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Make the cake: Preheat oven to 350 degrees. Butter a 9-inch square baking pan; line with parchment, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- With an electric mixer on medium speed, beat butter, maple syrup, and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.
- Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of sour cream; beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.
- Make the icing: Combine maple syrup and butter in a bowl. Sift in confectionersâ?? sugar, and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.
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