Maple Tree Cake Recipes

MAPLE CAKE

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.

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 TREE CAKE

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.

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.

MICHIGAN MAPLE PEANUT BUTTER SHEET CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15x20-inch rimmed baking sheet or jelly roll pan, or line it with parchment paper.
• Sift white sugar and flour together in a bowl.
• Combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently. Remove from heat.
• Blend yogurt, eggs, and baking soda together in a bowl. Pour peanut butter mixture into egg mixture in a steady stream, stirring constantly. Mix flour mixture into peanut butter mixture until batter is combined. Spread batter into prepared baking sheet.
• Bake in preheated oven until the center of the cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on wire rack.
• Combine chunky peanut butter, 1/2 cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly. Reduce heat to low; stir in confectioners' sugar and maple syrup until sugar dissolves and frosting is smooth. Pour warm frosting over warm cake. Sprinkle walnuts, pecans, and almonds over the top; cool completely.
• Stir cream cheese, 1/2 cup confectioners' sugar, and 1 tablespoon milk together in a bowl until smooth; add almond extract. Fold whipped topping into cream cheese mixture until frosting is creamy and runny. Drizzle cream cheese frosting over the top of cooled 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.

MAPLE CRUNCH LAYER CAKE

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.