MAPLE NUT CAKE
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
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 CAKE
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
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.
MAPLE-WALNUT CAKE
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the frosting: Whisk the egg whites and maple sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, about 5 minutes. Remove the bowl from the pan and beat with a mixer on high speed until stiff, shiny peaks form, about 5 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first; keep beating and it will come together.) Beat in the maple extract.
- Assemble the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Spoon the reserved walnut syrup over the cakes, letting it soak into the holes.
- Coarsely chop the walnuts. Transfer 1 cup frosting to a medium bowl; fold in the chopped nuts. Put 1 cake layer on a platter and spread the walnut frosting on top. Top with the second cake layer. Cover the whole cake with the remaining maple frosting. Decorate with more walnuts.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
MAPLE-NUT STREUSEL COFFEE CAKE
Mmm! Treat yourself to a quick homemade coffee cake that's loaded with a crunchy nutty topping and lots of maple flavor.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 9
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In small bowl, mix all streusel ingredients with fork until crumbly; set aside.
- In large bowl, mix all coffee cake ingredients with spoon just until flour is moistened. Spread half of the batter in pan. Sprinkle with half of the streusel. Drop remaining batter by spoonfuls over streusel; carefully spread over streusel. Sprinkle with remaining streusel.
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.
Nutrition Facts : Calories 490, Carbohydrate 51 g, Cholesterol 75 mg, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 31 g, TransFat 0 g
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 CHIFFON CAKE
A delicious, light chiffon with a very Canadian taste. The butterscotch whipped cream frosting is to die for!
Provided by Kris Mitchell
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 2h35m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, sugar, baking powder, and salt together into a large bowl.
- Make a well in the dry ingredients; place water, oil, egg yolks, vanilla extract, and maple extract into the well. Stir together with a wooden spoon, then beat until batter is smooth; stir in walnuts.
- Place egg whites in a large glass or metal bowl. Sprinkle egg whites with cream of tartar; beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Use a rubber spatula or wire whisk to fold 1/4 the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated; repeat folding with remaining egg whites, 1/4 at a time, folding just until incorporated. Turn the batter into an ungreased 9- or 10-inch tube pan. Cut through the batter with a knife to eliminate large air bubbles.
- Bake in the preheated oven until cake is golden, and a toothpick inserted into the center comes out clean, about 1 hour. Tip the pan upside down over a wire rack to cool, about 30 minutes. Run a knife around the edge of pan to remove the cake; cool completely, about 30 minutes.
- Beat instant pudding and milk together in a bowl; fold in whipped cream. Spread over cake.
Nutrition Facts : Calories 562.3 calories, Carbohydrate 77 g, Cholesterol 141.9 mg, Fat 25.7 g, Fiber 4.5 g, Protein 10.6 g, SaturatedFat 5.7 g, Sodium 747.6 mg, Sugar 49.2 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.
MAPLE NUT CHIFFON CAKE WITH GOLDEN BUTTER FROSTING
From Libby; old recipe. This uses a lot of egg whites but they have them in the refrigerator section now. Famous recipe in the '40s.
Provided by Dienia B.
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Sift cake flour, sugar, baking powder, and salt into a bowl.
- Stir in the brown sugar.
- Make a well; add oil, egg yolks, water, maple flavoring in order given.
- Beat until smooth.
- In another bowl beat egg whites and cream of tarter until very stiff (I would do this first).
- Pour yolk mixture over whites, folding very carefully to prevent breaking whites.
- Add walnuts.
- Pour into an ungreased tube pan.
- Bake 55 minutes in a 325 degree Fahrenheit oven; then for last 10 minutes at 350 degrees Fahrenheit; invert when done.
- FROSTING:.
- Melt butter until golden brown; don't scorch.
- Remove from heat.
- Stir in powdered sugar.
- Blend in sweet cream and maple flavoring.
- Beat until smooth.
- Spread on chiffon or angel cake.
MAPLE WALNUT CRUMB CAKE
This is a nice maple twist on a basic European crumb cake. Our guests love it.
Provided by COOKSIS
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h
Yield 15
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
- In a medium bowl, stir together the flour, sugar, salt and baking powder. Separate the mixture into two bowls - one with about 5 cups, and the other with about 3. In the bowl with the smaller amount, stir in the eggs, oil, milk, vanilla extract and maple extract. Pour this mixture into the prepared baking pan. To the remaining bowl, stir in the butter, cinnamon and walnuts until crumbly and well blended. Sprinkle this over the top of the batter in the pan.
- Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 613.1 calories, Carbohydrate 75.2 g, Cholesterol 54.9 mg, Fat 32.4 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 7.9 g, Sodium 227.6 mg, Sugar 41.8 g
MAPLE CRUNCH LAYER CAKE
Categories Mixer Nut Dessert Bake Christmas Thanksgiving Vinegar Walnut Vanilla Winter Birthday Edible Gift Cinnamon Maple Syrup Boil Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 14 servings
Number Of Ingredients 24
Steps:
- For candy:
- Line baking sheet with aluminum foil; brush foil with vegetable oil. Stir maple syrup, sugar, and apple cider vinegar in heavy medium saucepan until sugar is moistened. Attach candy thermometer. Without stirring, bring mixture to boil over medium-high heat and boil until temperature registers 300°F, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 7 minutes. Remove pan from heat; mix in baking soda, then nuts (mixture will foam up).
- Immediately pour maple candy out onto prepared baking sheet and spread to even 1/2-inch thickness (candy begins to firm quickly). Let stand until candy hardens, at least 30 minutes. (Can be made 1 day ahead. Cover baking sheet tightly with plastic wrap and store candy at room temperature.)
- For cake:
- Preheat oven to 350°F. Spray two 8-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line pan bottoms with parchment paper; spray parchment. Whisk flour, baking powder, baking soda, salt, and cinnamon in medium bowl to blend.
- Using electric mixer, beat butter in large bowl until fluffy. Add golden brown sugar and beat until blended and fluffy. Gradually beat in maple syrup (batter may look curdled). Beat in eggs 1 at a time, then vanilla extract. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes 5 minutes. Turn cakes out onto racks, peel off parchment paper, and cool cakes completely. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)
- For buttercream:
- Bring maple syrup to boil in small saucepan. Meanwhile, using electric mixer, beat egg whites in large bowl until stiff peaks form. Without letting hot maple syrup touch beaters, pour 1/4 cup syrup into egg whites, beating to blend. Gradually beat in remaining hot maple syrup. Continue to beat until whites are stiff and cool, about 15 minutes. Add butter, 1 slice at a time, beating to blend after each addition (buttercream may deflate and separate; keep beating until smooth again).
- Chop enough maple candy into 1/4-inch pieces to measure 1 cup; wrap remaining maple candy tightly in plastic. Place 1 cake layer on platter. Spread 1 cup buttercream over cake. Sprinkle with 1 cup maple candy pieces; press candy lightly to adhere. Top with second cake layer. Spread remaining buttercream smoothly over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Bring to room temperature before continuing.)
- Chop enough of remaining maple candy into 1/4-inch pieces to measure 2 cups. Mince enough maple candy to measure 2 tablespoons. Press 1/4-inch pieces onto sides of cake. Sprinkle minced maple candy on top edge. Serve cake within 2 hours.
MAPLE SYRUP CAKE
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
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.
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-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
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5/5 (1)Estimated Reading Time 2 minsServings 13
- In a large bowl, whisk eggs and sugar for one minute (no mixer needed). Add oil, sour cream, and vanilla, and whisk until well combined and smooth.
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