Maple Syrup Cake Recipes

MAPLE CAKE

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 CAKE

Steps:

• Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch square pan and line with baking paper. Set aside. Sift the flour, baking powder, soda and salt together. into a bowl. Set aside. Beat the butter, sugar and maple syrup together until light and fluffy. Beat in the vanilla paste. Beat in the eggs, one at a time. Add the flour mixture alternately with the yogurt, beginning and ending with the flour mixture. Spread into the prepared pan, evening everything out. Bake in the preheated oven for 40 to 50 minutes until risen and a toothpick inserted in the centre comes out clean. Let cool in the pan for about 10 minutes, then lift out onto a wire rack to finish cooling. Place the butter for the icing in a saucepan and melt. Add the maple sugar and heat gently over low heat for 2 minutes, until the sugar has melted. Add the milk. Bring to the boil, then remove from the stove and let cool. Beat in the icing sugar and spread onto the cooled cake.

MARY BERRY'S MAPLE SYRUP CAKE

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 SYRUP CAKE

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-PECAN CAKE

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.

MAPLE CAKE WITH MAPLE SYRUP FROSTING

Steps:

• For cake:
• Position rack in center of oven and preheat to 325°F. Butter two 8-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Dust pans with flour; tap out excess. 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 minutes. Add egg yolks and egg 1 at a time, beating until well blended after each addition. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Fold in walnuts. Divide batter equally between prepared pans (about 3 1/2 cups for each); smooth tops.
• Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Invert cakes onto racks; remove parchment. Cool cakes completely.
• For frosting:
• Sift powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and maple syrup and beat just until smooth (do not overbeat or frosting may become too soft).
• Using serrated knife, trim off domed top of each cake layer, creating flat surface. Place 1 cake layer, trimmed side up, on platter. Spoon 1 cup frosting in dollops over top of cake layer; spread evenly to edges. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. Arrange walnut halves around top edge of cake. DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.
• Cut cake into wedges and serve.

MAPLE SYRUP PUDDING CAKE

Steps:

• Bring 1 maple syrup almost to a boil.
• Cream together butter, sugar and egg.
• Combine and add milk, flour,baking powder and salt.
• Grease and flour one 8 inches cake pan.
• Add maple syrup; drop in chopped pecans.
• Cover with cake batter and bake at 350 degrees for
• 20-30 minutes. Turn upside down and serve with ice-cream.

MAPLE SYRUP CUPCAKES

Steps:

• Preheat the over to 180C/gas 4
• Beat the butter with a wooden spoon in a large bowl until soft and pale. Gradually add the caster sugar and brown sugar until fully combined.
• Beat the eggs in a separate bowl. Slowly add the eggs to the butter and sugar. Add 2 of the 4 tbsps of maple syrup to the mixture (the rest will be drizzled into the cakes once they are baked). Mix well.
• Stir in the flour in 2 or 3 batches adding a spoon of milk alternately until combined. Tap the edge of the bowl to get any excess flour into the mixture. You are looking for a smooth consistency.
• Place 12 cupcake cases into a cupcake tin. Divide the mixture generously between the 12 cases being careful not to overfill. Bake in the oven for 20 minutes - have a quick check after 16 to ensure they are baking evenly. Remove from the oven and place on a wire rack. Prick the cupcake tops a few times with a fork and drizzle the remaining 2 tbsps of maple syrup on top of them. Leave to cool ready to ice later.
• While the cupcakes cool - soften the butter with a metal fork until smooth. Slowly add in the icing sugar (don't forget to sieve it first so you don't get lumpy icing!) Taste as you go to find the sweetness you like.
• Add a couple of spoons of maple syrup (- this will make the mixture look horrible until it is completely combined!) Then add more icing sugar until you get a workable consistency. Spread across the tops of the cooled cupcakes and sprinkle with pecan pieces. Yum!

MAPLE LAYER CAKE

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 SUGAR CAKE

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, combine the syrup, milk, sour cream and maple flavoring. In another bowl, combine the flour, baking powder, baking soda, salt, cloves, allspice, nutmeg and mace; gradually add to creamed mixture alternately with syrup mixture, beating well after each addition., Pour into two greased and floured 9-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 a wire rack to cool., For frosting, in a large bowl, cream butter and maple flavoring until fluffy. Gradually beat in the confectioners' sugar until smooth. Add enough sour cream to achieve spreading consistency. , Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts if desired. Store in the refrigerator.