Maple Nut Angel Food Cake Recipes

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GRANDMA LORRAINE'S APPLE ANGEL FOOD CAKE



Grandma Lorraine's Apple Angel Food Cake image

Provided by Sandra Lee

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 13

5 Courtland apples, peeled cored and thinly sliced
1 (12-ounce) can citrus soda
1 1/2 cups water
1 stick unsalted butter
1/3 cup light brown sugar
1/3 cup molasses
3/4 cup maple syrup
1/2 teaspoon ground cinnamon
1 pinch salt
1/2 cup apple brandy
1/2 cup chopped pecans
1/2 cup raisins
1 (10-inch) store-bought angel food cake

Steps:

  • Place apples in large bowl with 1 can soda and 1 1/2 cups water. Let sit for 5 minutes.
  • In a large skillet over medium heat melt butter. Add brown sugar, molasses, maple syrup, cinnamon and salt. Stir until sugar has dissolved and starts to simmer. Add apple brandy, pecans, raisins and apples. Reduce heat to low and let simmer for about 15 minutes or until apples are tender and liquid has reduced to a syrupy consistency.
  • Slice angle food cake into wedges and top each slice with apple mixture.

ANGEL FOOD CAKE



Angel Food Cake image

This dessert, originally from an article called "Angel Food Cake 101," is revered as much for its airy, light texture as for its delicate flavor, which brings out the best in everything it touches: Fresh fruit, whipped cream, chocolate sauce, lemon curd, and more.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 7

1 cup sifted cake flour, (not self-rising)
1 1/2 cups granulated sugar
12 large egg whites
1 teaspoon cream of tartar
1 tablespoon freshly squeezed lemon juice
2 teaspoons pure vanilla extract
1/4 teaspoon salt

Steps:

  • Preheat oven to 325 degrees, with rack in lower third but not on bottom shelf. Prepare a 10-inch angel-food-cake pan: Using the pan as your guide, cut a circle from a piece of parchment paper; use it to line bottom of pan. Using a sieve, sift flour and 1/2 cup sugar onto another piece of parchment.
  • Set sieve over a bowl, and return mixture to sieve; sift again and set aside.
  • Place egg whites in a large mixing bowl. Beat on medium speed until frothy, about 1 minute. Add the cream of tartar, lemon juice, vanilla, and salt; continue beating until soft peaks form, about 2 1/2 minutes. With mixer running, add remaining cup sugar a little at a time, beating no longer than 1 minute.
  • Raise speed to medium-high; continue beating until firm, but not stiff, peaks form (when beater is lifted, only the tip of the peak should fall over slightly). Gently transfer egg-white mixture to a large, wide bowl. Sprinkle a third of the reserved flour mixture over the whites. Using a whisk, gently combine in a folding motion, allowing batter to fall through the whisk as you fold. Sprinkle remaining flour mixture over whites in two more batches; fold until just combined. Be careful not to overmix because the egg whites will deflate.
  • Using a large rubber spatula, transfer batter to prepared pan. Run a knife gently through the center of the batter to remove any large air bubbles. Bake until a cake tester inserted in the middle comes out clean and cake is springy to the touch, 45 to 50 minutes.
  • Remove pan from oven and invert onto its legs, making sure cake clears the surface of the counter. (If using a tube pan, invert it and hang over the neck of a bottle.) Let cool completely, 1 1/2 to 2 hours. To remove cake, reinvert pan, top side up. Run a knife around the inner and outer edges of the cake before releasing the bottom. Cake will keep up to 2 days at room temperature in an airtight container or wrapped in plastic. To serve, slice with a serrated knife.

MAPLE NUT ANGEL FOOD CAKE



Maple Nut Angel Food Cake image

This cake has been a favorite in our family for many years. It was a regular request when our three sons were young.

Provided by Allrecipes Member

Time 50m

Yield 12

Number Of Ingredients 9

1 ¼ cups cake flour
¾ cup packed brown sugar
1 ½ cups egg whites
¼ teaspoon salt
1 ½ teaspoons cream of tartar
1 teaspoon vanilla extract
¼ teaspoon maple flavored extract
1 cup sugar
¾ cup finely chopped walnuts

Steps:

  • Sift together flour and brown sugar; set aside. In a large mixing bowl, beat egg whites, salt and cream of tartar until soft peaks form. Add vanilla and maple flavoring. Add sugar a little at a time, beating until stiff. Gradually fold in flour/sugar mixture, about 1/4 at a time. Spoon half the batter into an ungreased angel food cake pan; sprinkle with nuts. Cut through batter with knife; spoon in remaining batter. Bake at 375 degrees F for about 35 minutes. Cool inverted on a wire rack.

Nutrition Facts : Calories 235.4 calories, Carbohydrate 43.3 g, Cholesterol 0 mg, Fat 4.9 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 0.5 g, Sodium 95.5 mg, Sugar 30.5 g

MAPLE NUT CAKE



Maple Nut Cake image

Our state is famous for its maple syrup. I like using maple syrup in desserts because it lends a distinct flavor.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-14 servings.

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 cup maple syrup
2-1/4 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts
FROSTING:
1 cup sugar
1/2 cup maple syrup
2 egg whites
1 teaspoon corn syrup
1/8 teaspoon salt
1/4 teaspoon cream of tartar

Steps:

  • In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs until well blended. Beat in the syrup. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Fold in nuts. , Pour into two greased and floured 8-in. round baking pans. 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 heavy large saucepan, combine the frosting ingredients. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into the bowl of a heavy-duty stand mixer. Beat on high until stiff peaks form, about 7 minutes. Frost between layers and over top and sides of cake.

Nutrition Facts : Calories 357 calories, Fat 10g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 367mg sodium, Carbohydrate 63g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.

MAPLE NUT ANGEL FOOD CAKE



Maple Nut Angel Food Cake image

This cake has been a favorite in our family for many years. It was a regular request when our three sons were young.

Provided by Allrecipes Member

Time 50m

Yield 12

Number Of Ingredients 9

1 ¼ cups cake flour
¾ cup packed brown sugar
1 ½ cups egg whites
¼ teaspoon salt
1 ½ teaspoons cream of tartar
1 teaspoon vanilla extract
¼ teaspoon maple flavored extract
1 cup sugar
¾ cup finely chopped walnuts

Steps:

  • Sift together flour and brown sugar; set aside. In a large mixing bowl, beat egg whites, salt and cream of tartar until soft peaks form. Add vanilla and maple flavoring. Add sugar a little at a time, beating until stiff. Gradually fold in flour/sugar mixture, about 1/4 at a time. Spoon half the batter into an ungreased angel food cake pan; sprinkle with nuts. Cut through batter with knife; spoon in remaining batter. Bake at 375 degrees F for about 35 minutes. Cool inverted on a wire rack.

Nutrition Facts : Calories 235.4 calories, Carbohydrate 43.3 g, Cholesterol 0 mg, Fat 4.9 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 0.5 g, Sodium 95.5 mg, Sugar 30.5 g

MAPLE NUT CAKE



Maple Nut Cake image

After searching quite a lot, I finally found this recipe that pretty well duplicates the maple nut cake they served at our local buffet before it closed down. I found it at Allrecipes.com. My husband dearly loves this cake, with it's maple-y goodness and walnuts. It goes very well with the Maple Butter Frosting (found at same website), which I'll post separately.

Provided by Dooners

Categories     Dessert

Time 50m

Yield 1 8x8" cake, 12 serving(s)

Number Of Ingredients 9

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon maple extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F and grease an 8x8 inch square pan.
  • Cream the butter, 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 for 40-45 minutes or until an toothpick inserted in the center comes out clean.
  • Let cake cool completely, then frost with Maple Butter Frosting.

CLASSIC ANGEL FOOD CAKE



Classic Angel Food Cake image

Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Serves 10 to 12

Number Of Ingredients 13

4 cups water
4 cups sugar
20 elderflower heads
Skin and juice of 2 lemons
1 cup sifted cake flour
1 1/2 cups superfine sugar
14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons pure vanilla extract
Whipped cream
Berries

Steps:

  • Make the elderflower syrup: In a heavy saucepan, combine water and sugar and bring to a simmer over high heat, stirring occasionally until simple syrup is dissolved. Remove from heat and set aside.
  • Remove the elderflower heads from their stems, discarding stems and placing heads in a large heat-safe bowl. Add lemon skin and juice to bowl and pour simple syrup into bowl, stirring to combine.
  • Cover the bowl with plastic wrap or a towel and allow to sit at room temperature for at least 2 days and up to 4 days. Strain syrup through a cheesecloth-lined sieve and discard solids. Syrup can be stored in an airtight container for several weeks.
  • Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
  • In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
  • Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
  • Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
  • Invert pan on its legs or over the neck of a glass bottle and let cool completely, about 1 hour. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Place on a plate, bottom side up; cover with plastic wrap until ready to use.
  • Serve each slice with some elderflower syrup poured around the base and whipped cream and berries on top.

MAPLE CHIFFON CAKE



Maple Chiffon Cake image

I found this recipe in a Mennonite cookbook called Miller Family Cookbook. I haven't tried it yet, but it looks like it will be very tasty! With maple, how could you go wrong?

Provided by Whisper

Categories     Dessert

Time 1h20m

Yield 1 cake

Number Of Ingredients 12

2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon salt
7 egg yolks
2 teaspoons maple flavoring
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 tablespoon baking powder
1/2 cup salad oil
3/4 cup cold water
7 egg whites
1 cup finely chopped nuts

Steps:

  • In a large bowl, stir dry ingredients thoroughly.
  • Make a well and add, in order, the salad oil, yolks, cold water and maple flavoring.
  • Stir until smooth.
  • In large bowl of electric mixer, beat egg whites with cream of tartar until stiff peaks form.
  • Gradually pour egg yolk mixture over egg whites.
  • Fold gently until just blended.
  • Gently fold in nuts.
  • Pour into an angel food baking pan and bake for 1 hour at 350°F.

Nutrition Facts : Calories 4376.9, Fat 209.8, SaturatedFat 35, Cholesterol 1321.6, Sodium 4842.3, Carbohydrate 546, Fiber 19.1, Sugar 317.9, Protein 91.7

POUND CAKE WITH MAPLE-NUT TOPPING



Pound Cake with Maple-Nut Topping image

Come & eat! Need a tasty dessert that takes only minutes? Make a quick, special topping for cake! You can use angel food, sponge or other prepared cake, butterscotch or caramel topping and any type of nuts that you love!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 7m

Yield 4

Number Of Ingredients 4

1/2 package (8-ounce size) cream cheese, softened
1/4 cup maple-flavored syrup
1/4 cup coarsely chopped pecans
4 slices pound cake, 1 inch thick

Steps:

  • Mix cream cheese, maple syrup and pecans.
  • Spoon topping onto cake.

Nutrition Facts : Calories 395, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 140 mg

CHOCOLATE ANGEL FOOD CAKE WITH FRUIT AND MAPLE YOGURT



Chocolate Angel Food Cake with Fruit and Maple Yogurt image

Provided by Pierre Albaladejo

Categories     Fruit Juice     Mixer     Chocolate     Dessert     Bake     Low Fat     Yogurt     Raspberry     Strawberry     Peach     Summer     Healthy     Maple Syrup     Self     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

1 1/2 cups sugar
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
12 egg whites (or 1 1/2 cups prepackaged egg whites)
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
4 cups fresh strawberries
4 cups fresh raspberries
1/4 cup peach nectar
1 tablespoon honey
1 cup plain lowfat yogurt
2 tablespoons maple syrup

Steps:

  • Transfer the oven rack to the lowest level. Preheat oven to 325°F. Sift 1 cup sugar with flour, cocoa, and salt; set aside. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat). With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. Scoop batter into a 10" ungreased tube pan and spread evenly. Bake until cake springs back when touched, 45 to 55 minutes. Remove from oven, invert cake pan, and place upside down on a cooling rack. Thoroughly wash and dry berries. Combine berries, nectar, and honey in a small bowl. Mix slowly, being careful not to crush the berries. In a separate bowl, combine yogurt and syrup until blended. Remove cake gently from pan and cut into 8 slices. Serve each slice with fruit and a dollop of maple yogurt.

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