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.
MAPLE LAYER CAKE
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
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
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
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.
MAPLE MILLET CAKES
Who knew left over sweet potato and millet could come together to make a wonderful breakfast cake when topped with maple syrup and toasted pecans. Found this on All About Fasting for health and healing when looking for a way to used up some of the odds and ends in the refrigerator. **Note: Since the whole wheat flour in this recipe doesn't get soaked as grains should, one could use masa harina or sprouted spelt flour for better nutrition and digestibility.
Provided by Debbwl
Categories Breakfast
Time 10m
Yield 4 cakes, 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix together leftover millet and sweet potato, yogurt (if too dry), and any necessary salt, using just enough yogurt so that the millet will stick together in patties. Form into 4 patties.
- Dredge patties in whole wheat flour.
- Heat coconut oil in a skillet over medium-high heat until it shimmers. Add patties and fry until crisp and golden about 2-4 minutes per side.
- Top with toasted pecans and lots of maple syrup.
- Hope you enjoy!
- **Note: Since the whole wheat flour in this recipe doesn't get soaked as grains should, one could use masa harina or sprouted spelt flour for better nutrition and digestibility.
Nutrition Facts : Calories 533.8, Fat 14.3, SaturatedFat 1.7, Cholesterol 1, Sodium 45, Carbohydrate 88.5, Fiber 11.8, Sugar 3.7, Protein 13.6
MILLET CAKES WITH BASIL PESTO
These millets cakes are easy to prepare and take only minutes to cook. Their nutty flavor comes out even more when you add a yogurt tahini sauce for your little one to eat with it. Millet is one of the least allergic and most digestible grains and is a perfect in a gluten-free diet. When you're making the millet recipe below you might think you made it wrong because it's very sticky. Don't fret, you made it perfectly! The millet needs to be a little sticky in order to form the patties.
Provided by Catherine McCord
Categories appetizer
Time 1h
Yield About 16 millet cakes
Number Of Ingredients 15
Steps:
- Cook the millet according to the package directions until cooked through and fluffy. Let cool.
- Meanwhile, place the carrots, onions, bell peppers, garlic and Italian seasoning in a food processor and pulse until the vegetables are in tiny pieces.
- Heat 2 teaspoons of the oil in a medium saucepan over medium heat and add the vegetables. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Let cool slightly.
- Place the millet, vegetables and egg in a medium bowl and thoroughly combine. Form patties, about 2 tablespoons each.
- Once all the patties are made and resting on a plate, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the patties in a single layer and cook until golden, 5 minutes on each side. Transfer to a paper towel-lined plate and let cool. Repeat with the remaining patties, adding more oil to the skillet, if needed.
- Serve the millet cakes with the basil pesto.
- Place the basil, oil, pine nuts, Parmesan, salt and garlic in a food processor and puree until smooth.
MAPLE TREE CAKE
Here's a colorful dessert-perfect for fall. A chocolate tree with pretty dried-fruit leaves tops off this maple-flavored cake. -Lorraine Tishmack, Casselton, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs and sugar. Add sour cream and maple flavoring. Combine flour, baking soda and salt; add to sour cream mixture and mix well. Fold in pecans. , Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, cream butter and confectioners' sugar. Add syrup; mix well. Set aside 2/3 cup frosting for decoration. Spread remaining frosting between layers and over top and sides of cake., In a microwave-safe bowl, melt chocolate and peanut butter chips; stir until smooth. Transfer to a pastry bag or heavy-duty resealable plastic bag; cut a small hole in the corner of bag. Pipe a tree trunk and branches on top of cake. , For decorative leaves, divide the reserved frosting between 2 small bowls. Add red food coloring to 1 bowl; stir to combine. Add yellow food coloring to other bowl; stir to combine. Cut a small hole in the tip of a pastry bag; insert #21 star tip. Spoon the frostings alternately into the bag. Pipe frosting on top of cake to resemble leaves of tree.
Nutrition Facts : Calories 475 calories, Fat 11g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 205mg sodium, Carbohydrate 90g carbohydrate (72g sugars, Fiber 1g fiber), Protein 6g protein.
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