Maple Walnut Crumb Cake Recipes

MAPLE WALNUT CAKE

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.

MAPLE-WALNUT CAKE WITH BROWN-SUGAR FROSTING

Steps:

• Make the cake: Preheat oven to 350 degrees. Lightly coat two 9-inch round cake pans (2 inches deep) with cooking spray. Line bottoms with parchment paper; lightly coat parchment with cooking spray. Flour parchment and sides (tapping out excess); set aside.
• In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on medium-high, add maple syrup in a slow, steady stream. Add flour mixture in 2 additions, alternating with milk, beating well after each addition and scraping down bowl as needed. Fold in walnuts.
• Divide batter between pans; firmly tap pans on a flat surface several times to remove air bubbles. Bake until a toothpick inserted in center of a cake comes out clean, 30 to 35 minutes. Let cakes cool in pans on wire racks, 15 minutes, then invert onto racks; peel off parchment. Invert cakes again and let cool completely on racks. With a serrated knife, trim domed top from each cake to make a flat surface.
• Make frosting: In a large bowl, using an electric mixer, beat cream cheese, butter, and brown sugar on high until light and fluffy, 5 minutes. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition.
• Assemble cake: Place one layer, top side up, on a cake stand or serving plate. Spread top evenly with 1 1/2 cups frosting. Top with second layer, top side down. Spread remaining frosting over top and around sides of cake.

NEW YORK MAPLE-WALNUT CHEESECAKE

Steps:

• Preheat oven to 350 degrees. In a bowl, mix the graham-cracker crumbs with 2 tablespoons of the sugar and stir with a fork to combine. Grease the sides of a 9-inch springform pan and sprinkle it with the cracker mixture, shaking any excess back into the bowl. Add the melted butter to the bowl and toss with a fork until the butter has moistened the crumb mixture. Scatter the crumbs evenly over the pan bottom and press into it using the bottom of a straight-sided glass. Bake for 10 minutes and let cool. Raise the heat in the oven to 500 degrees.
• With an electric mixer, beat the cream cheese until it is soft and fluffy, about 2 minutes. Mix the flour with the remaining sugar and add it and half the maple syrup to the cheese in thirds, mixing after each addition. Add the eggs and the yolks to the batter one by one, beating after each addition. Add the heavy cream and mix again. Pour the batter into the crust and bake for 15 minutes. Lower the oven to 200 degrees and bake for an hour more. Turn off the oven, leave the door halfway open and let the cheesecake cool in the oven for a half-hour. Chill in the refrigerator for 4 hours and not more than 24.
• When ready to serve, heat the remaining maple syrup over low heat in a small saucepan until it bubbles and let simmer gently for 1 minute, until it has thickened slightly. Whisk in the cornstarch and turn off the flame. Add the walnuts and turn to coat. Spread them out on a piece of parchment paper to cool and harden into praline, then sprinkle over the cheesecake.

MAPLE WALNUT CRUMB CAKE

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.

MAPLE WALNUT LAYER CAKE WITH FLUFFY MAPLE FROSTING

Steps:

• Preheat oven to 350 degrees.
• Grease and lightly flour two 9x2-inch round cake pans, then line the bottoms with waxed paper.
• To make the cake: In a large bowl, sift together the flour and the ginger and set aside.
• In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. 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. Divide the batter between the prepared pans and bake for 30-35 minutes or until a cake tester inserted into center of cake comes out clean.
• Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
• To make the 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.
• When cake has cooled, ice between the layers. Sprinkle about 1/3 cup chopped walnuts over the frosting. Then ice top and sides of cake, sprinkling the top with the remaining chopped walnuts.

MAPLE-WALNUT CAKE

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.

WALNUT-MAPLE CHIFFON CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the flour, walnuts, 1/2 cup sugar, brown sugar, baking powder and salt. In another large bowl, whisk the egg yolks, water, oil and maple flavoring; add to dry ingredients and beat until well blended. In a small bowl, beat egg whites, cream of tartar and remaining sugar on medium speed until stiff peaks form; fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 60-70 minutes or until top springs back when lightly touched. , Immediately invert the pan onto a wire rack; cool completely. Carefully run a knife around edges of pan and center tube to loosen; remove cake., For glaze, heat butter in a small saucepan over medium heat until golden brown. Remove from the heat; stir in confectioners' sugar, vanilla and enough water to achieve desired consistency. Drizzle over cake.

MAPLE-WALNUT CAKE WITH BROWN-SUGAR FROSTING

Steps:

• Make the cake: Preheat oven to 350 degrees. Lightly coat two 9-inch round cake pans (2 inches deep) with cooking spray. Line bottoms with parchment paper; lightly coat parchment with cooking spray. Flour parchment and sides (tapping out excess); set aside.
• In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on medium-high, add maple syrup in a slow, steady stream. Add flour mixture in 2 additions, alternating with milk, beating well after each addition and scraping down bowl as needed. Fold in walnuts.
• Divide batter between pans; firmly tap pans on a flat surface several times to remove air bubbles. Bake until a toothpick inserted in center of a cake comes out clean, 30 to 35 minutes. Let cakes cool in pans on wire racks, 15 minutes, then invert onto racks; peel off parchment. Invert cakes again and let cool completely on racks. With a serrated knife, trim domed top from each cake to make a flat surface.
• Make frosting: In a large bowl, using an electric mixer, beat cream cheese, butter, and brown sugar on high until light and fluffy, 5 minutes. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition.
• Assemble cake: Place one layer, top side up, on a cake stand or serving plate. Spread top evenly with 1 1/2 cups frosting. Top with second layer, top side down. Spread remaining frosting over top and around sides of cake.

MAPLE WALNUT CRUMB CAKE

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.

MAPLE WALNUT COFFEECAKE

Steps:

• Make the crumb mixture:
• In a food processor blend together the flour, the walnuts, the brown sugar, the butter, the cinnamon, and the salt until the nuts are ground and the mixture is crumbly, add the syrup, and pulse the motor until the mixture is combined well.
• Preheat the oven to 350°F. and butter and flour lightly a 9-inch pan.
• Make the batter:
• Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, beat in the maple syrup, the maple extract, and the vanilla, and beat in the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture and beating the batter after each addition until is just combined.
• Spoon half the batter into the pan, spreading it evenly, sprinkle half the crumb mixture over it, and spread the remaining batter evenly over the crumb mixture. Sprinkle the remaining crumb mixture over the top and bake the cake in the middle of the oven for 50 to 60 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and transfer the cake, removing the bottom of the pan, to the rack. Let the cake cool completely and sprinkle the top with the confectioners' sugar. The coffeecake may be made 1 day in advance and kept wrapped in plastic wrap.

CANADIAN MAPLE WALNUT LAYER CAKE WITH FUDGE FROSTING

Steps:

• You will need two 8" (20cms) cake tins; greased and lined with baking paper. Pre-heat oven to 160C/325F/Gas 3.
• Beat the butter and sugar together until light, fluffy and pale golden brown - this is essential to make the mixture light and aids the cake to rise. It can take up to 15 minutes by hand or 5 to 10 minutes by hand-held mixer!
• Add the baking powder to the flour, and the milk and maple syrup to the beaten eggs.
• Gently fold in a large spoon of flour, followed by a spoon of egg mixture - mix gently but thoroughly between each addition of flour and egg mixture. Continue to add, fold and mix until the flour and the egg mixture is finished. If the mixture is a little stiff, add some more milk.
• Add the chopped walnuts and gently mix through the cake mixture evenly. You should have a fairly stiff consistency that drops easily.
• Put the cake mixture equally in to the prepared cake tins, smoothing slightly on top, with a slight indent in the middle, then bake for between 25 and 35 minutes in a pre-heated oven. Different ovens vary; these cakes normally take 30 minutes to bake in my oven. (They are cooked when they are well-risen, golden brown and when a wooden skewer comes out clean after being inserted into the middle of the cake.).
• Allow them to cook in the tins for 5 minutes, before carefully taking them out of the tins and allowing them to cool completely on a wire cooling tray/rack.
• While the cakes are cooling, make the fudge frosting/icing. Place all of the ingredients, except the icing sugar, into a saucepan and gently them all together until the sugar is dissolved. Allow to cool slightly and then add the icing sugar, beating to a smooth and glossy finish.
• Place one of the cakes on to a serving plate or tray, if you wish, you can cut each cake in half to make a multi layer cake. Spread some of the frosting/icing on top of the cake and scatter some chopped walnuts over the top if using. Place the other cake on top and pour the remaining fudge frosting/icing over the top of the cake, allowing it to drizzle down the sides. Decorate the top of the cake with walnut halves.
• Serve cut into slices - this cake makes about 8 to 10 slices. Preparation time includes the time to make the fudge frosting/icing.

MAPLE WALNUT POUND CAKE

Steps:

• In mixer bowl cream butter and sugars until fluffy.
• In another bowl combine flour, baking powder and salt.
• In measuring cup combine milk and maple flavoring, and beat into butter mixture alternatively with flour mixture.
• Beat in eggs 1 at a time.
• Mix in 1 1/2 cups chopped walnuts.
• Turn into greased 9 or 10 inch tube pan and bake in lower third of 300-degree oven 1 hour to 1 hour 15 minutes, just until pick inserted into center comes out clean.
• Cool in pan 15 minutes, then turn out onto rack to cool completely.
• Drizzle with maple glaze and garnish with walnuts.
• Maple Glaze:
• In a small bowl mix 1 cup sifted powdered sugar with 1 to 1 1/2 tablespoons
• Milk to make a glaze of thick pouring consistency. Stir in 1/2 teaspoons maple flavoring.

MAPLE-WALNUT CHOCOLATE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 2 (8- or 9-inch) round pans. Make cake mix as directed on box using water, oil and eggs. Pour into pans.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove from pans to cooling racks. Cool completely, about 1 1/2 hours.
• In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in 4 tablespoons maple syrup and the whipping cream. Beat until smooth and spreadable, adding additional 1 to 2 tablespoons maple syrup if necessary for desired consistency. If frosting is too thick, beat in more maple syrup, a few drops at a time.
• In small food processor, place walnuts and 1 to 2 tablespoons maple syrup. Cover; process until mixture forms a smooth paste. Stir in 1/3 cup of the frosting until well combined.
• On serving plate, place 1 cake layer top side down. Fill cake with walnut filling. Top with second layer top side up. Frost cake with frosting. Use a teaspoon to make S-shaped swirls on sides and top of cake. Top with chocolate leaves, chopped walnuts and a drizzle of maple syrup.

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.