Maple Cake Recipes

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MAPLE CAKE



Maple Cake image

I was on a hunt for a maple cake recipe to make for a friend's birthday and after searching this and a few other sites, I found this recipe on the Food Network site, but was cautious about making it because it had more negative reviews than positive ones. A trial run allowed me to tweak it before serving it tonight. The recipe originally comes from The Magnolia Bakery Cookbook by Simon & Schuster (1954). Comments from the Food Network are that the icing requires constant whipping but the results are worth it; I don't know--I used a maple buttercream frosting instead. But I'll post both, even though the amounts for the buttercream are more to preference (and I didn't really measure).

Provided by anonymous23

Categories     Dessert

Time 55m

Yield 2 layers, 10-12 serving(s)

Number Of Ingredients 19

3 3/4 cups self-rising flour (Self-Rising Flour)
1/2 teaspoon ginger
3/4 cup unsalted butter, softened
1/2 cup sugar
3 large eggs, at room temperature
1 1/2 cups pure maple syrup
3/4 cup hot water
2 egg whites
1/2 cup maple syrup
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon maple extract
1/2 cup butter
1/4 cup pure maple syrup
1 -2 tablespoon maple extract
2 -3 cups powdered sugar
1/4-1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees.
  • Grease and lightly flour (I use Recipe #78579) two 9-inch cake pans, then line the bottoms with waxed paper.
  • In a large bowl, mix together the flour and the ginger and set aside.
  • In a large bowl, cream the butter and the sugar until fluffy.
  • Add the eggs one at a time, beating until well combined.
  • Beat in the maple syrup gradually.
  • Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth.
  • Pour the batter into the prepared pans; prepare a hot water bath to be placed on the rack underneath the cake pans. Bake for 30-35 minutes or until cake tests done (the toothpick test).
  • Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
  • To make the original frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
  • To make the buttercream frosting: mix butter, extract and syrup till smooth. Add powdered sugar (a few tablespoons at a time), beating on high speed (my handmixer has three speeds) till frosting reaches desired consistency.
  • When cake has cooled, ice between the layers. Ice top and sides of cake, sprinkling the top with chopped walnuts.

Nutrition Facts : Calories 798.4, Fat 27.1, SaturatedFat 15.3, Cholesterol 124.5, Sodium 760, Carbohydrate 133.9, Fiber 1.5, Sugar 92.8, Protein 7.9

MAPLE CAKE



Maple Cake image

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

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup pure maple syrup
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream
1/3 cup pure maple syrup, plus more if needed
3 tablespoons unsalted butter, melted
2 1/2 cups confectioners' sugar, plus more if needed

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.

MAPLE APPLE CAKE



Maple Apple Cake image

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 24

2 tablespoons unsalted butter, plus more for greasing
1 tablespoon maple sugar, plus more for sprinkling
2 cups cored and diced crisp apples, like Honeycrisp
1 cup fine yellow cornmeal
1 cup all-purpose flour
1 cup rolled oats
1/2 cup packed light brown sugar
1/2 cup maple sugar
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 stick unsalted butter, diced and cold
8 ounces unsalted butter, at room temperature
1 cup maple sugar
1/2 cup maple syrup
2 large eggs
1 cup creme fraiche
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 teaspoon vanilla extract

Steps:

  • For the apples: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan and sprinkle with some maple sugar to coat the butter.
  • Heat a 12-inch cast-iron skillet over medium heat and add the 2 tablespoons butter. Add the apples and maple sugar and stir to combine. Saute until caramelized, but not cooked through, about 5 minutes. Remove from the heat and set aside.
  • For the crumble: Mix the cornmeal, flour, oats, light brown sugar, maple sugar, cinnamon and salt in a bowl. Add the diced butter and use a fork to mash the ingredients together until they become coarse crumbs.
  • For the cake: To the bowl of a stand mixer fitted with a paddle attachment, add the butter, maple sugar and syrup and whip until light and fluffy. Add the eggs and creme fraiche, mixing on low speed. Add the flour, baking soda, allspice, cinnamon, cloves, nutmeg and salt and stir to combine. Stir in the vanilla extract. Add the batter to the prepared springform pan, topping with the sauteed apples. Gently nestle the apples into the cake batter.
  • Put the crumble topping over the apple mixture. Put the springform pan on a baking sheet and bake until cooked through, about 1 hour. Allow to cool slightly, about 15 minutes, before removing from the pan. Slice into wedges and serve.

MAPLE CHEESECAKE



Maple Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 8 to 12 servings

Number Of Ingredients 9

8 ounces shortbread cookies, finely crushed (about 1 1/2 cups)
3 tablespoons unsalted butter, melted, plus more for the pan
1/2 teaspoon salt
4 8-ounce packages cream cheese, at room temperature
2/3 cup maple sugar
3/4 cup sour cream
6 large eggs, at room temperature
1 cup pure maple syrup (grade A; dark or robust), plus more for serving
2 teaspoons pure vanilla extract

Steps:

  • Make the crust: Preheat the oven to 325˚. Combine the crushed cookies, melted butter and salt in a large bowl. Press into the bottom of a 9-inch round springform pan. Bake until golden, 15 to 18 minutes. Transfer to a rack; let cool 20 to 30 minutes.
  • Make the filling: Beat the cream cheese in a large bowl with a mixer on medium speed until smooth, about 1 minute. Add the maple sugar and beat, scraping down the bowl as needed, until light and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the sour cream. Add the eggs, one at a time, and beat until combined. Beat in the maple syrup and vanilla until smooth.
  • Brush the side of the pan above the crust with melted butter. Wrap the outside of the pan (bottom and halfway up the side) with foil to prevent leaks; set in a large roasting pan. Pour the filling into the prepared crust.
  • Transfer the cheesecake in the roasting pan to the oven and carefully pour boiling water into the roasting pan so it comes about halfway up the side of the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles slightly, 1 hour 15 minutes to 1 1/2 hours. Turn off the oven and open the door for 5 seconds to let out some heat. Close the oven door and leave the cheesecake in the oven until fully set on top but the center still jiggles slightly, about 1 hour.
  • Remove the cheesecake from the water bath and remove the foil. Transfer to a rack and let cool 2 hours in the pan. Run a thin knife around the edge of the cheesecake to loosen (do not remove the springform ring), then cover and refrigerate until chilled and set, at least 8 hours or overnight. Serve with maple syrup for drizzling.

MISO-MAPLE LOAF CAKE



Miso-Maple Loaf Cake image

This cake, adapted from "Baking With Dorie" (Mariner Books, 2021), is comforting and surprising. The ingredients that give it its name, miso and maple syrup, are strong characters, but they prove themselves good team players. When baked, their flavors are warm and satisfying, mellow and not immediately knowable at first. They hover in that space between sweet and savory. Coarse-crumbed - admirably so - and sturdy, the cake is easy to slice, easy to serve at breakfast and easy to pick up and nibble in the afternoon. It's as good with butter and jam as it is with a little cheese. And it keeps well: It'll hold at room temperature for about 4 days.

Provided by Dorie Greenspan

Categories     snack, cakes, dessert

Time 1h10m

Yield One 8 1/2-inch loaf

Number Of Ingredients 13

4 ounces/113 grams unsalted butter, at room temperature, plus more for the pan
1 3/4 cups/238 grams all-purpose flour, plus more for the pan
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup/150 grams granulated sugar
1/4 teaspoon fine sea salt
Finely grated zest of 1 orange or tangerine
1/4 cup/70 grams white or yellow miso
1/4 cup/60 milliliters pure maple syrup
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1/3 cup/80 milliliters buttermilk (well shaken before measuring)
1/4 cup/80 grams orange marmalade or apricot jam (optional)

Steps:

  • Center a rack in the oven and heat oven to 350 degrees. Butter an 8 1/2-inch loaf pan and dust with flour, or use baker's spray.
  • Whisk together the flour, baking powder and baking soda in a medium bowl. Put the sugar, salt and zest in the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Reach in and rub the ingredients together until the sugar is moist and fragrant; it may even turn orange. Add the butter, miso and maple syrup to the sugar. If using a stand mixer, attach the bowl and fit it with the paddle attachment.
  • Beat on medium speed for about 3 minutes, scraping down the bowl and beater(s) as needed, until the mixture is smooth and creamy. One by one, add the eggs, beating for a minute after each goes in. Beat in the vanilla. The mixture might curdle, but this is a temporary condition. Turn off the mixer, add the dry ingredients all at once and pulse to begin the blending, turning the mixer on and off in very short spurts on the lowest speed. Then, beat on low speed until the dry ingredients are almost incorporated. With the mixer still on low, pour in the buttermilk and blend well. Scrape the batter into the pan, working it into the corners and smoothing the top.
  • Bake for 50 to 55 minutes, checking the loaf after 40 minutes and covering the top loosely with a foil or tented parchmentif it's browning too fast. The loaf is properly baked when it pulls away from the sides of the pan and a tester inserted into the center comes out clean. Transfer the pan to a rack and let the bread rest for 5 minutes, then run a table knife around the edges of the loaf and unmold onto the rack; turn it right side up.
  • If you'd like to glaze the loaf, stir the marmalade or jam with 1 tablespoon water and heat the mixture in the microwave or over low heat until it comes just to a boil. Using a pastry brush or a spoon, cover the top of the loaf with the glaze. Allow the loaf to cool to room temperature before slicing. Wrapped well, the cake will keep for about 4 days at room temperature. If it becomes stale - and maybe even if it doesn't - toast it lightly before serving. If you haven't glazed the cake, you can wrap it airtight and freeze it for up to 2 months; defrost, still wrapped, at room temperature.

MAPLE-PECAN CAKE



Maple-Pecan Cake image

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

1 box Betty Crocker™ Super Moist™ yellow cake mix
2/3 cup water
1/3 cup butter or margarine, softened
3 eggs
1/2 cup maple-flavored syrup
1/2 cup chopped pecans, toasted
1 1/2 cups powdered sugar
3 tablespoons butter or margarine, softened
1 1/2 oz cream cheese (half of 3-oz package), softened
3 to 4 tablespoons maple-flavored syrup

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 LAYER CAKE



Maple Layer Cake image

This homemade layer cake is dense with flavors of dark-amber syrup and fresh, crushed walnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
2 3/4 cups all-purpose flour, sifted, plus more for pans
2 cups pure maple syrup, preferably grade A dark amber
3 large eggs
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1 cup milk
1 teaspoon pure vanilla extract
1 1/2 cups chopped (6 ounces) walnuts
Maple-Buttercream Frosting

Steps:

  • Preheat the oven to 350 degrees. Butter two 9-by-2-inch round cake pans, and dust with flour. Tap out any excess flour, and set pans aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy. Add the maple syrup, and beat until combined. Add the eggs, and beat until combined.
  • In a large bowl, sift together the flour, baking powder, salt, and ginger. Add the flour mixture to the butter mixture, and beat to combine. Beat in the milk and vanilla extract until combined. Stir in 3/4 cup chopped walnuts.
  • Divide batter between the two prepared pans. Bake until golden and a cake tester inserted into the centers comes out clean, about 40 minutes; rotate the cake pans halfway through baking time to ensure even baking. Transfer pans to a wire rack to cool.
  • Turn out cakes, and place one, top-side up, on a cake stand or platter. Spread 1 1/2 cups maple buttercream frosting evenly over the top. Place the second cake layer on top, and spread the remaining 2 1/2 cups frosting around the sides and over the top. Using your hands, gently press the remaining 3/4 cup walnuts onto the sides of the cake.

MAPLE WALNUT CAKE



Maple Walnut Cake image

This maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. This cake honors his memory and has proven to be a favorite with family and friends throughout the years. -Lori Fee, Middlesex, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 21

1/2 cup unsalted butter, softened
1-1/2 cups packed light brown sugar
3 large eggs, room temperature
1 teaspoon maple flavoring or maple syrup
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
CANDIED WALNUTS:
1 tablespoon unsalted butter
1-1/2 cups coarsely chopped walnuts
1 tablespoon maple syrup
1/4 teaspoon salt
FROSTING:
2 cups unsalted butter, softened
1 teaspoon maple flavoring or maple syrup
1/4 teaspoon salt
5 cups confectioners' sugar
1/4 to 1/2 cup half-and-half cream
3 tablespoons maple syrup, divided

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.

Nutrition Facts : Calories 653 calories, Fat 38g fat (20g saturated fat), Cholesterol 116mg cholesterol, Sodium 275mg sodium, Carbohydrate 75g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.

MARY BERRY'S MAPLE SYRUP CAKE



Mary Berry's Maple Syrup Cake image

Mary Berry is one of the queens of baking in the UK and this is what she calls her Canadian inspired cake. Sounds very yummy indeed.

Provided by Sarah_Jayne

Categories     Dessert

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 12

8 ounces butter, softened
8 ounces brown sugar
1 orange, zest of
4 eggs
3 1/2 ounces maple syrup
12 ounces self-raising flour
2 teaspoons baking powder
1/2 teaspoon ground ginger
1 1/2 ounces pecans, chopped
15 7/8 ounces heavy cream
2 tablespoons maple syrup
1 orange, zest of, shredded

Steps:

  • You will need a deep, round, 8 inch cake tin.
  • Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
  • Pre-heat the oven to 325.
  • Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
  • Stir in the chopped pecan nuts.
  • Spoon the mixture into the prepared cake tin and level the surface.
  • Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
  • Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
  • Whip the cream until it just holds its shape and then fold in the maple syrup.
  • Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
  • Decorate the top with the shredded orange zest.
  • Store in the refrigerator.

MAPLE ICING



Maple Icing image

A delicious, easy-to-make maple frosting, great on white cakes.

Provided by Rachael

Categories     Desserts     Frostings and Icings

Yield 12

Number Of Ingredients 5

1 (8 ounce) package cream cheese
¼ cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
½ teaspoon maple flavored extract

Steps:

  • Cream together the cheese and butter or margarine. Stir in the confectioner's sugar and flavorings. Mix well.

Nutrition Facts : Calories 256.2 calories, Carbohydrate 40.4 g, Cholesterol 30.7 mg, Fat 10.4 g, Protein 1.4 g, SaturatedFat 6.5 g, Sodium 82.9 mg, Sugar 39.3 g

MAPLE SYRUP CAKE



Maple syrup cake image

Using maple syrup and pecan nuts, Mary Berry's Canadian inspired cake is filled with whipped cream, and is a real treat for a special gathering at coffee time

Provided by Mary Berry

Categories     Dessert, Dinner

Time 2h10m

Number Of Ingredients 12

225g butter , softened
225g light muscovado sugar
grated zest of 1 orange
4 eggs
100ml maple syrup
350g self-raising flour
2 tsp baking powder
½ tsp ground ginger
50g pecan , chopped
450ml double cream
2 tbsp maple syrup
zest of 1 orange , shredded

Steps:

  • You will need a deep, round, 20cm/8 inch cake tin. Lightly grease the cake tin and line the base with a circle of nonstick baking parchment. Pre-heat the oven to fan 160C/325F/ gas mark 3. Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon. Stir in the chopped pecan nuts.
  • Spoon the mixture into the prepared cake tin and level the surface. Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch. Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
  • Whip the cream until it just holds its shape and then fold in the maple syrup.
  • Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides. Decorate the top with the shredded orange zest. Store in the refrigerator.

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MAPLE POUND CAKE WITH MAPLE-RUM GLAZE | KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease a 9- or 10-cup bundt-style pan; you can use up to a 12-cup pan, your cake will simply be shorter. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating for a ...
From kingarthurbaking.com
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MAPLE WALNUT CAKE MIX : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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MAPLE SYRUP CAKE - COOK REPUBLIC
2021-03-30  · Instructions. Pre-heat oven to 180°C / 160°C (fan-forced). Grease and line a 20cm base diameter cake pan with baking paper. Add butter, maple syrup, vanilla and soy sauce to the bowl of an electric stand mixer. Whisk for a couple of minutes until pale and creamy.
From cookrepublic.com
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MAPLE BUNDT CAKE | TASTE OF NOVA SCOTIA
Preheat oven to 325 F. Grease a bundt pan. Scrape 1/3 of the cake mixture into the bundt pan, and put 1/2 the crumble around the pan. Add another 1/3 of the cake mix and add remaining streusel. Add remaining cake mix to seal the top and smooth to the edges. Bake for one hour, or until a toothpick comes out clean from the centre.
From tasteofnovascotia.com
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MAPLE WALNUT CAKE WITH MAPLE CREAM CHEESE FROSTING
2021-10-30  · 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.
From theviewfromgreatisland.com
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UPSIDE-DOWN MAPLE APPLE CAKE - SEASONS AND SUPPERS
2018-09-15  · Preheat the oven to 350° F. Lightly grease a 9-inch round cake pan and set on top of a baking sheet. Set aside. *See Note 2 below for other pan options. In a large saucepan, bring the maple syrup to a boil over high heat, then reduce heat to low and simmer until very thick and reduced to 1/2 cup, about 20 minutes.
From seasonsandsuppers.ca
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MAPLE CAKE WITH MAPLE SYRUP FROSTING RECIPE | BON APPéTIT
2010-02-21  · 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 ...
From bonappetit.com
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THE ULTIMATE MAPLE CHEESECAKE - THE VIEW FROM GREAT ISLAND
2020-11-13  · Carefully move the pan to the oven and bake for 70-75 minutes. The cake should look done around the edges and will be jiggly in the center. Turn the oven off and leave the cake inside for another hour, with the oven door ajar. The cake will finish cooking during this time. Remove cake from oven and water bath.
From theviewfromgreatisland.com
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CAKE RECIPES ARCHIVES - LET THEM EAT GLUTEN FREE CAKE
Gluten Free Tres Leches Cake. Gluten Free Tres Leches Cake is a classic Mexican dessert that’s soaked with three milks and topped with whipped cream and strawberries! It’s been a long time since I’ve had a tres leches cake, and even longer since I’ve made one. If you’ve never had….
From letthemeatgfcake.com
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FLUFFY MAPLE FROSTING RECIPE - THE SPRUCE EATS
2021-07-30  · Steps to Make It. Gather the ingredients. In a medium saucepan, melt the butter with brown sugar and maple syrup over medium heat. Bring to a boil while stirring constantly. Reduce the heat to medium-low and cook, stirring, for about …
From thespruceeats.com
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MAPLE WALNUT CAKE - COUNTRY LIVING
Make the cake garnishes: Lightly coat a sheet pan with cooking spray and arrange the walnut halves about 3 to 4 inches apart. In a small saucepan, heat the remaining 1/2 cup maple syrup over medium-high heat. Cook the syrup until it reaches hard-crack stage (300°F), or when a drop placed in a glass of cold water becomes hard and brittle.
From countryliving.com
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MAPLE GOOEY BUTTER CAKE - BAKING A MOMENT
2017-09-26  · Add the softened butter, and mix on medium-low speed until the mixture resembles damp sand (about 3 minutes). In a large liquid measuring cup, whisk together the eggs, maple syrup, Greek yogurt (or sour cream), milk, and vanilla. Pour the liquid into the dry ingredients, and stir together on medium speed for about a minute to a minute and a half.
From bakingamoment.com
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MAPLE LAYER CAKE (WITH MAPLE CARAMEL + MAPLE CREAM CHEESE …
2019-11-01  · Butter and flour three 9-inch round cake pans. Line the bottoms of the pans with parchment paper as well. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside. In a large bowl, whisk together the maple syrup, brown sugar, and eggs until smooth. Add the vanilla, sour cream, and milk, and whisk again ...
From spicesinmydna.com
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BEST GIANT MAPLE DOUGHNUT CAKE RECIPES | FOOD NETWORK CANADA
2016-05-24  · Step 2. In a medium sized bowl mix together flour, baking powder and salt. Step 3. In a large bowl combine butter and sugar. With a hand mixer, beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of the bowl as needed. Beat in maple extract.
From foodnetwork.ca
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PECAN MAPLE CAKE | LOVEFOODIES
Preheat oven to 350 F or 180 C. Mix butter and sugar until light and fluffy. Add eggs one at the time and mix between additions. Add vanilla and maple extracts. In a separate bowl mix the flour, baking powder and salt. Add half of the flour to the egg mix, then half of the milk, then half of flour and half of milk.
From lovefoodies.com
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SOUR CREAM MAPLE CAKE WITH MAPLE BUTTERCREAM FROSTING
Instructions. Preheat oven to 350°F (180°C). Butter and flour a 9-inch square baking pan. Line pan with parchment paper, letting excess extend over sides of pan; butter and flour parchment. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add maple syrup, oil, milk, eggs, sugars, sour cream, and vanilla, and stir ...
From bakefromscratch.com
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EASY MAPLE FROSTING {4 INGREDIENTS} - CAKEWHIZ
2019-09-02  · The best, quick and easy maple frosting recipe, homemade with 4 simple ingredients. Rich, fluffy, smooth, creamy, stable, perfect for piping or spreading on Fall desserts. I love maple frosting for donuts but obviously it has a thin glaze-like consistency that cannot be used on cakes and cupcakes. I used those flavors to create today's frosting recipe.
From cakewhiz.com
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MAPLE CREAM CAKE - A LATTE FOOD
2015-11-19  · Cake. Preheat oven to 350 degrees and grease 3 8" cake pans (or 2 9" cake pans)*. Sift together dry cake mix with cinnamon and all spice. Set aside. Mix milk, maple syrup, and vanilla extract together. Set aside. In a separate bowl, beat butter with a mixer until light and fluffy, about 1-2 minutes.
From alattefood.com
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MAPLE CLOUD CAKE | RICARDO
Place the egg whites in a large bowl. Set aside. In a large pot, bring the maple syrup to a boil. Let cook on high without stirring until a thermometer reads 250°F (120°C), about 10 minutes. With an electric mixer on medium speed, beat the egg whites until soft peaks form. With the mixer running, drizzle the hot syrup over the egg whites ...
From ricardocuisine.com
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BACON BIRTHDAY CAKE - THERESCIPES.INFO
BACON BIRTHDAY CAKES RECIPES All You Need is Food tip yaro.from-de.com. Cook pecans in reserved bacon drippings over medium heat, stirring occasionally, until light brown. Add brown sugar, maple syrup and vanilla to pecans, stirring until sugar is dissolved. Pour mixture over butter in pan. In large bowl, beat cake mix, sour cream, milk, oil ...
From therecipes.info
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MAPLE TOFFEE CAKE | MY CAKE SCHOOL
2021-11-10  · Preheat the oven to 325 degrees, grease and flour three 8x2 inch round pans or two 9 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside. In other bowl, add the buttermilk, …
From mycakeschool.com
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Top Asked Questions

How to make maple cake with maple syrup?
Maple Cake: Preheat oven to 350F. In a medium bowl, whisk flour, baking powder, and salt until well combined. In a measuring cup, combine maple syrup and maple liqueur (or milk). Using a stand mixer fitted with a paddle attachment, beat butter and sugar on med-high until pale and fluffy (approx 3mins).
How do you make a maple walnut cake?
Candied maple walnuts sprinkled among the cake layers add a pleasing crunch to this towering treat. Grease sides of two 9-inch (1.5 L) round metal cake pans; line bottoms with parchment or waxed paper. Set aside. In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Beat in maple extract.
How do you make a maple cream cheese cake?
Maple cake is made with pure maple syrup for the ultimate winter flavor. Each layer is coated with maple cream cheese frosting and garnished with pecans. Preheat oven to 350 F. Grease and flour three 6-inch (or two 8-inch) cake rounds and line with parchment paper.1 Set aside.
How do you make pecan Maple cake?
Pecan Maple Cake. This is a lovely, soft, moist cake with delicious pecans and maple syrup. Easy to make and perfect for a celebration! 4 tbsp butter, room temperature. Mix butter and sugar until light and fluffy. Add eggs one at the time and mix between additions. Add vanilla and maple extracts

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