Maple Walnut Frosting Recipes

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MAPLE-WALNUT CAKE



Maple-Walnut Cake image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 14

5 large egg whites
1 1/4 cups granulated maple sugar
4 sticks unsalted butter, cut into small pieces, at room temperature
3/4 teaspoon maple extract
Basic Vanilla Cake, baked and cooled, recipe follows
2 5-ounce jars walnuts in syrup, drained, syrup reserved, plus more for decorating
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

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 WALNUT LAYER CAKE WITH FLUFFY MAPLE FROSTING



Maple Walnut Layer Cake with Fluffy Maple Frosting image

Here's a delicious twist on a vanilla cake Jennifer found in a vintage cookbook from 1954. The secret flavor is a hint of ginger. The frosting is a seven-minute icing made on the top of the stove. You must beat it continuously, but it's quick and easy, and the results are worth it!

Provided by Food Network

Categories     dessert

Yield 1 two-layer 9-inch cake

Number Of Ingredients 15

3 3/4 cups self-rising flour
1/2 teaspoon ginger
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup sugar
3 large eggs, at room temperature
1 1/2 cups pure maple syrup
3/4 cup hot water
2 egg whites
1/2 cup maple syrup
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon maple extract
1 cup chopped walnuts

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 WITH BROWN-SUGAR FROSTING



Maple-Walnut Cake with Brown-Sugar Frosting image

Walnuts add a nutty dimension to this rich, decadent dessert. This maple-walnut cake with brown sugar frosting is perfect for any fall occasion.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 14

Nonstick cooking spray
3 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
4 teaspoons baking powder
3/4 teaspoon fine salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
2 large eggs
1 1/2 cups pure maple syrup
3/4 cup whole milk
1 cup chopped walnut halves, toasted
8 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup packed dark-brown sugar
2 cups confectioners' sugar

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.

Nutrition Facts : Calories 893 g, Fat 44 g, Fiber 2 g, Protein 10 g, SaturatedFat 24 g

APPLE CAKE WITH MAPLE-WALNUT CREAM CHEESE FROSTING



Apple Cake with Maple-Walnut Cream Cheese Frosting image

Categories     Cake     Fruit     Dessert     Bake     Cream Cheese     Apple     Walnut     Fall     Maple Syrup     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 23

For cake
1 pound Pippin apples (about 2 medium), peeled, cored, diced
1/4 cup water
2 1/2 cups plus 1 tablespoon all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup dried currants
1 cup walnuts (about 4 ounces), toasted, chopped
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon brandy
1 1/2 teaspoons vanilla extract
4 large eggs
For frosting
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup pure maple syrup
1/4 teaspoon maple flavoring
2 cups walnuts, toasted, chopped

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine apples and water in small saucepan. Cover; simmer over medium-low heat until apples are tender, about 20 minutes. Place in processor; purée until smooth. Cool purée. Sift 2 1/2 cups flour and next 5 ingredients into medium bowl. Toss currants with remaining 1 tablespoon flour in small bowl to coat; mix in walnuts.
  • Using electric mixer, beat sugar, butter, brandy and vanilla in large bowl until blended. Beat in eggs 1 at a time. Beat in half of flour mixture and 1 1/4 cups apple purée, then remaining flour mixture (re-serve any remaining puree for another use). Stir in currants and walnuts. Divide batter among prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cut around pan sides to loosen cakes; turn out onto racks and cool.
  • Make frosting:
  • Using electric mixer, beat butter and sugar in large bowl until blended. Beat in cream cheese, then maple syrup and flavoring. Chill until beginning to firm, about 20 minutes.
  • Assemble cake:
  • Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with second layer; spread with 3/4 cup frosting. Top with third layer. Spread 1 cup frosting in thin layer over cake. Chill 15 minutes. Spread remaining frosting over cake. Press 2 cups walnuts halfway up sides of cake. Chill until frosting is set, at least 30 minutes. (Can be made 1 day ahead. Cover; keep chilled. Let stand at room temperature 1 hour before serving.)

MAPLE-WALNUT CAKE WITH BROWN-SUGAR FROSTING



Maple-Walnut Cake with Brown-Sugar Frosting image

Walnuts add a nutty dimension to this rich, decadent dessert. This maple-walnut cake with brown sugar frosting is perfect for any fall occasion.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 14

Nonstick cooking spray
3 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
4 teaspoons baking powder
3/4 teaspoon fine salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
2 large eggs
1 1/2 cups pure maple syrup
3/4 cup whole milk
1 cup chopped walnut halves, toasted
8 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup packed dark-brown sugar
2 cups confectioners' sugar

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.

Nutrition Facts : Calories 893 g, Fat 44 g, Fiber 2 g, Protein 10 g, SaturatedFat 24 g

MAPLE-WALNUT CHOCOLATE CAKE



Maple-Walnut Chocolate Cake image

This cake packs on the flavor: beneath the rich maple-walnut frosting is devil's food chocolate. The walnuts and maple syrup garnish make this fall-inspired dessert a real show-stopper.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 12

Number Of Ingredients 11

1 box devil's food cake mix with pudding
Water, oil and eggs called for on cake mix box
3 cups powdered sugar
1/2 cup butter, softened
4 to 6 tablespoons maple syrup
3 tablespoons whipping cream
1 cup walnut halves
1 to 2 tablespoons maple syrup
Chocolate leaves
Chopped walnuts
Maple syrup

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.

Nutrition Facts : Calories 520, Carbohydrate 66 g, Cholesterol 70 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 35 g, TransFat 0 g

MAPLE WALNUT CHIFFON CAKE



Maple Walnut Chiffon Cake image

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

2 cups pastry flour
1 ½ cups white sugar
1 tablespoon baking powder
1 teaspoon salt
¾ cup lukewarm water
½ cup vegetable oil
5 egg yolks
1 teaspoon vanilla extract
½ teaspoon maple-flavored extract
½ cup finely chopped walnuts
1 cup egg whites
½ teaspoon cream of tartar
1 (3.4 ounce) package instant butterscotch pudding mix
1 cup milk
2 cups whipped cream

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

FROSTED MAPLE WALNUT COOKIES



Frosted Maple Walnut Cookies image

Love these! If you like maple you will love these. Perfect for those rainy, cool days of fall. Wonderful for Thanksgiving and Christmas.

Provided by The MysticWood

Categories     Dessert

Time 40m

Yield 4 1/2 dozen, 27 serving(s)

Number Of Ingredients 14

2 cups brown sugar
1 cup softened butter
2 teaspoons maple flavoring
3 eggs
2 1/2 cups flour
1 cup whole wheat flour
1 teaspoon baking soda
1 dash salt
1 1/2 cups chopped walnuts
frosting
4 cups powdered sugar
4 teaspoons milk
2 tablespoons soft butter
2 teaspoons maple flavoring

Steps:

  • Heat oven to 350°F.
  • Cookies:
  • Cream butter and sugar. Add maple flavor and eggs.
  • Add dry ingredients and mix.
  • Stir in walnuts.
  • Place tablespoon sized cookies on an ungreased cookie sheet, bake for about 10 minutes.
  • Cool.
  • Mix frosting ingredients, spread on cooled cookies.
  • Note: If you make the frosting after all the cookies are baked and cooling. It times out just about right.

Nutrition Facts : Calories 308.2, Fat 12.7, SaturatedFat 5.5, Cholesterol 43.9, Sodium 122.1, Carbohydrate 46.6, Fiber 1.3, Sugar 33.4, Protein 3.6

BROWN SUGAR-MAPLE FROSTING



Brown Sugar-Maple Frosting image

This makes a somewhat stiff frosting that tastes a bit like toffee and is perfect for covering fall desserts. From apple cakes to pumpkin cookies to cranberry-walnut cupcakes, this is my go-to frosting to capture the flavors of my favorite season. I like to top it with chopped walnuts and a sprinkle of cinnamon. Be warned, however, that it's extremely sweet, so it's best paired with low-sugar baked goods. A little goes a long way.

Provided by VasaMN

Categories     Desserts     Frostings and Icings

Time 20m

Yield 12

Number Of Ingredients 5

¼ cup butter
½ cup brown sugar
3 tablespoons maple syrup, divided
3 tablespoons milk
1 ½ cups powdered sugar

Steps:

  • Melt butter in a saucepan over medium heat. Add brown sugar and 2 tablespoons maple syrup; stir frequently until sugar is melted. Add milk and stir frequently it comes to a boil. Pour mixture into a mixing bowl and allow to cool slightly, 10 to 12 minutes.
  • Add powdered sugar and remaining 1 tablespoon maple syrup to the cooled mixture; beat with an electric mixer until smooth. Spread frosting while it's still warm for best results.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 28.1 g, Cholesterol 10.5 mg, Fat 3.9 g, Protein 0.2 g, SaturatedFat 2.5 g, Sodium 32 mg, Sugar 27.4 g

MAPLE WALNUT CAKE



Maple Walnut Cake image

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

1/2 cup unsalted butter, softened
1-1/2 cups packed light brown sugar
3 large eggs, room temperature
1 teaspoon maple flavoring or maple syrup
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
CANDIED WALNUTS:
1 tablespoon unsalted butter
1-1/2 cups coarsely chopped walnuts
1 tablespoon maple syrup
1/4 teaspoon salt
FROSTING:
2 cups unsalted butter, softened
1 teaspoon maple flavoring or maple syrup
1/4 teaspoon salt
5 cups confectioners' sugar
1/4 to 1/2 cup half-and-half cream
3 tablespoons maple syrup, divided

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.

CANADIAN MAPLE WALNUT LAYER CAKE WITH FUDGE FROSTING



Canadian Maple Walnut Layer Cake With Fudge Frosting image

This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavours - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. Of course this can be made with excellent maple syrup from the USA, but I have called it a Canadian cake, as the maple syrup and maple extract was sent to me by a kind Zaar friend in Canada. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting - defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts - but I prefer the taste of walnuts with the maple syrup.

Provided by French Tart

Categories     Dessert

Time 50m

Yield 1 Maple walnut Cake, 8-10 serving(s)

Number Of Ingredients 17

6 ounces butter, softened
6 ounces soft brown sugar
8 ounces self raising flour
3 large eggs, beaten
1 teaspoon baking powder
3 ounces walnuts, chopped
2 tablespoons milk
2 tablespoons maple syrup
3 ounces butter
4 ounces soft brown sugar
2 tablespoons cold strong coffee
1 tablespoon maple syrup
1 tablespoon milk
1 -2 tablespoon maple extract, to taste
8 ounces icing sugar
chopped walnuts, for the filing (optional)
walnuts, halves for decoration

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.

Nutrition Facts : Calories 706.4, Fat 35.2, SaturatedFat 17.8, Cholesterol 148.7, Sodium 273.9, Carbohydrate 93.7, Fiber 1.5, Sugar 67.8, Protein 7.5

WALNUT MAPLE TORTE WITH MAPLE MERINGUE FROSTING



Walnut Maple Torte with Maple Meringue Frosting image

Categories     Cake     Coffee     Cheese     Dairy     Egg     Nut     Dessert     Bake     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 torte

Number Of Ingredients 16

For cake layers
1 cup walnuts
1 cup cake flour (not self-rising)
1 1/2 teaspoons baking powder
1 teaspoon instant espresso powder
1 tablespoon boiling-hot water
1 1/2 sticks (1/8 cup) unsalted butter, softened
3/4 cup sugar
3 large eggs
1 1/2 tablespoons vegetable oil
6 ounces cream cheese, softened
5 tablespoons pure maple syrup
For meringue frosting
2 large egg whites
1 cup pure maple syrup
1/4 teaspoon cream of tartar

Steps:

  • Make cake layers:
  • Preheat oven to 350° F. and butter and flour two 8-inch round cake pans, knocking out excess flour.
  • On a baking sheet toast walnuts in middle of oven until 1 shade darker, about 8 minutes, and cool. In a food processor grind walnuts fine.
  • Into a bowl sift together flour, baking powder, and a pinch salt. In a small cup stir together espresso powder and water. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture, espresso, walnuts, and oil until just combined.
  • Spoon batter into cake pans, smoothing tops, and bake in middle of oven about 25 minutes, or until pale golden and a tester comes out clean. Cool cake layers in pans on a rack 15 minutes. Run a thin knife around edges of pans and invert cake layers onto rack to cool completely.
  • In a small bowl beat together cream cheese and 2 tablespoons maple syrup until smooth.
  • Assemble torte:
  • Arrange 1 cake layer on an ovenproof serving plate and with a pastry brush gently brush top with 1 1/2 tablespoons maple syrup. Spread cream cheese mixture evenly onto layer and top with remaining layer. Brush top of torte with remaining 1 1/2 tablespoons maple syrup. Torte may be prepared up to this point 2 days ahead and chilled, covered. Bring torte to room temperature before proceeding.
  • Make frosting:
  • Let whites stand at room temperature 1 hour. In a 1-quart heavy saucepan bring maple syrup to a boil over moderate heat and simmer until a candy thermometer registers 235° F. (be careful it doesn―t bubble over).
  • While maple syrup is simmering, in bowl of a standing electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Add hot maple syrup in a stream, beating until meringue is thickened and glossy, 1 to 2 minutes.
  • Preheat broiler.
  • Immediately frost torte with a narrow metal spatula, mounding extra meringue on top and drawing it up with a fork to form peaks (see photograph, page 111). Broil torte about 4 inches from heat until tops of peaks are pale golden, about 30 seconds. Let torte stand at room temperature 15 minutes before serving.

More about "maple walnut frosting recipes"

MAPLE WALNUT CAKE WITH MAPLE FROSTING - BROMA BAKERY
2018-11-26 In a large bowl, combine the oil, brown sugar, maple syrup, buttermilk, eggs plus yolk, maple flavor, vanilla extract, and salt. In a separate bowl, combine the flour, baking soda, …
From bromabakery.com
5/5 (4)
Total Time 45 mins
Estimated Reading Time 5 mins
  • Preheat oven to 350°F. Grease and flour either three 6-inch cake pans or two 8-inch cake pans and set aside.
  • In a large bowl, combine the oil, brown sugar, maple syrup, buttermilk, eggs plus yolk, maple flavor, vanilla extract, and salt. In a separate bowl, combine the flour, baking soda, and baking powder.
  • Incorporate the dry ingredients into the wet, stirring until well combined. Fold in the pureed walnuts.
  • Evenly pour the batter into the prepared pans. Bake for 20-25 minutes for the 6-inch cake pans, or 25-30 minutes for the 8-inch cake pans, then allow to cool completely before frosting.


BEST WALNUTS RECIPES: MAPLE WALNUT FROSTING
1/4 cup chopped walnuts ; Recipe. Preparation Time: 20 mins Ready Time: 20 mins place egg whites, brown sugar, maple syrup, water, and cream of tartar in the top of a double boiler over boiling water. beat with a mixer until frosting has a good spreading consistency, and will stand in peaks. remove from heat.
From walnutsrecipes.blogspot.com


CINNAMON WALNUT CUPCAKES WITH MAPLE FROSTING RECIPE - REAL …
Combine the butter and sugar until fluffy in a large bowl and beat with an electric mixer until fluffy, about 4 minutes. Add the eggs and egg yolks, one at a time, then the vanilla.
From realsimple.com


MAPLE WALNUT FROSTING - RECIPE | COOKS.COM
Printer-friendly version MAPLE WALNUT FROSTING 1 1/2 c. powdered sugar 1/4 c. chopped walnuts 1/4 c. butter, softened 1/4 tsp. maple flavoring 3 to 4 tsp. milk Mix powdered sugar, walnuts, butter, and maple flavoring. Stir in milk, one teaspoon at a time, until of spreading consistency. Add review or comment New recipes OYSTER CRACKERS WITH ZIP!
From cooks.com


FROSTED MAPLE WALNUT BARS | CRAFTYBAKING | FORMERLY BAKING911
Line the bottom with greased parchment paper and flour the pan. Preheat the oven to 350 degrees F. 2. In a bowl, mix the flour, baking soda and salt together and set aside. 3. In your mixer bowl, beat the brown sugar and butter to form a paste, scrape the sides and then add the maple syrup, the egg and vanilla.
From craftybaking.com


WALNUT MAPLE TORTE WITH MAPLE MERINGUE FROSTING RECIPE
2015-03-03 The best delicious Walnut Maple Torte With Maple Meringue Frosting recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Walnut Maple Torte With Maple Meringue Frosting recipe today! Hello my friends, this Walnut Maple Torte With Maple Meringue Frosting recipe will not disappoint, I promise! Made ...
From bakerrecipes.com


FLUFFY MAPLE FROSTING RECIPE - THE SPRUCE EATS
2021-07-30 Steps to Make It. Gather the ingredients. In a medium saucepan, melt the butter with brown sugar and maple syrup over medium heat. Bring to a boil while stirring constantly. Reduce the heat to medium-low and cook, stirring, for about …
From thespruceeats.com


MAPLE WALNUT FROSTING - ALLRECIPES.COM RECIPE
Get one of our Maple walnut frosting - allrecipes.com recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 79% Maple Walnut Frosting Allrecipes.com This is a good cake frosting, and is especially good when the maple syrup can be purchased in March.... 20 Min; 12 Yield; Bookmark. 73% Maple Nut Cake Allrecipes.com This cake requires …
From crecipe.com


RECIPE FOR MAPLE-WALNUT LAYER CAKE WITH EASY MAPLE …
2022-05-11 1 cup maple syrup 1/2 cup milk 1/2 cup sour cream Instructions Preheat your oven to 350°. Butter and flour three 8-inch cake pans. First, prepare the walnuts: In a medium-size skillet over medium heat, toast nuts lightly until light brown and fragrant, 5 to 7 minutes.
From almanac.com


MAPLE WALNUT FROSTING RECIPE
Get one of our Maple walnut frosting recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 93% Maple Walnut Frosting Allrecipes.com This is a good cake frosting, and is especially good when the maple syrup can be purchased in March.... 20 Min; 12 Yield; Bookmark . 60% Maple Walnut Layer Cake with Fluffy Maple Frosting …
From crecipe.com


SWEET POTATO CUPCAKES WITH BUTTERCREAM MAPLE WALNUT FROSTING
2014-01-31 Preheat oven to 375 F. Line muffin pan with cupcake papers or spray with cooking oil. Beat together sweet potatoes, oil, honey, eggs, vanilla and sugar until blended. In a medium bowl, blend flour, baking powder, cinnamon, ginger, and salt until blended. Add flour mixture into potato mixture and blend until completely mixed.
From thislilpiglet.net


EASY MAPLE FROSTING {4 INGREDIENTS} - CAKEWHIZ
2019-09-02 Instructions. In a large mixing bowl, add butter, maple syrup, maple extract and whip it together until smooth. Gradually, add powdered sugar (1/2 cup at a time), while continuing to mix until frosting is thick and creamy. Pipe on cupcakes or spread on cakes. Enjoy!
From cakewhiz.com


MAPLE-SUGAR FROSTING - COUNTRY LIVING
2007-06-25 Directions In a medium bowl with a mixer set on medium speed, beat sugars, butter, and salt until combined. Continue beating and add the maple syrup in a slow stream. Add the vanilla. Increase speed to medium high and continue to beat until light and fluffy. If necessary, add up to 4 tablespoons of milk to achieve a smooth spreading consistency.
From countryliving.com


MAPLE SYRUP & WALNUT LAYER CAKE WITH FUDGE FROSTING
2012-02-15 Step 2. 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. Step 3. Add the baking powder to the flour, and the milk and maple syrup to the beaten eggs.
From lavenderandlovage.com


RECIPES > BAKED GOODS > HOW TO MAKE MAPLE WALNUT CAKE
Combine flour, soda, salt, and baking powder. Combine buttermilk and maple syrup. With an electric mixer set at med-low speed, beat 6oz of the butter (12 tbs) and the granulated sugar until light and fluffy, about 5 minutes. Beat in 1tsp of the maple extract and the vanilla. Beat in eggs one at a time, beating well after each addition.
From mobirecipe.com


MAPLE WALNUT CUPCAKES WITH MAPLE BUTTERCREAM FROSTING
2020-08-27 In the meantime, prepare the Maple Frosting. In a medium bowl, beat together the butter, sugar, salt, and maple syrup until fluffy. If the frosting is too thick, add a splash of heavy cream. Add the filling to a piping bag fitted with a large close-star tip. Pipe the frosting onto the cooled cupcakes. Top each cupcake with a walnut half.
From inspiredbycharm.com


THE BEST MAPLE BUTTERCREAM FROSTING - TWO SISTERS
2020-06-21 Start with the 1 teaspoon and then taste after it is mixed. Increase the extract in very small increments. It can quickly become “too much.”. And remember, the flavor will continue to develop over time.) Mix the butter and vanilla and maple until it is combined. Now add the powdered sugar to the mixing bowl.
From twosisterscrafting.com


MAPLE WALNUT CUPCAKES - BEYOND FROSTING
2018-12-03 ½ cup walnuts, chopped For the frosting ¾ cup unsalted butter, cold ½ cup unsalted butter, browned and cooled 4 cups powdered sugar 1 tablespoon maple syrup 1 teaspoon vanilla extract 1/8 teaspoon salt 14 whole walnuts for garnish Instructions Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
From beyondfrosting.com


MAPLE WALNUT CAKE WITH MAPLE CREAM CHEESE FROSTING
2021-10-30 To make the frosting, cream the cream cheese and butter until smooth, making sure there are no lumps. Beat in the maple syrup, extract, and salt. Add sugar, in batches, until you get your desired consistency. Generously frost the cooled cake and pat crushed walnuts along the outer edge. Arrange walnut halves on the top. SHARE BY TEXT! Cook’s notes
From theviewfromgreatisland.com


INCREDIBLE MAPLE GLAZE FROSTING RECIPE FOR DONUTS - CAKE DECORIST
This recipe takes about 10 minutes and makes enough for 8 to 10 donuts, depending on how large the surface area to cover is. Remember to pipe your mixture into your donut tray to help clean up. You can also use a muffin tray! Any shape works with this glaze. Jump to …
From cakedecorist.com


MAPLE-WALNUT LAYER CAKE RECIPE WITH EASY MAPLE FROSTING
2021-04-28 1 cup maple syrup 1/2 cup milk 1/2 cup sour cream Instructions Preheat your oven to 350°. Butter and flour three 8-inch cake pans. First, prepare the walnuts: In a medium-size skillet over medium heat, toast nuts lightly until light brown and fragrant, 5 to 7 minutes.
From newengland.com


WALNUT CUPCAKES WITH MAPLE FROSTING RECIPE | MYRECIPES
Combine maple sugar, 1/4 cup water, and dash of salt in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Gradually pour hot sugar syrup into egg white mixture, beating until stiff peaks form. Spread about 3 …
From myrecipes.com


MAPLE WALNUT FROSTING - GLUTEN FREE RECIPES
Maple Walnut Frosting might be a good recipe to expand your frosting collection. This recipe serves 8. One serving contains 186 calories, 1g of protein, and 2g of fat. From preparation to the plate, this recipe takes roughly 20 minutes. If you have brown sugar, cream of tartar, water, and a few other ingredients on hand, you can make it. It is ...
From fooddiez.com


MAPLE WALNUT CAKE WITH MAPLE BUTTERCREAM FROSTING
2021-12-20 Add in walnuts, then, syrup. Coat walnuts well. Let them cook for 5-8 minutes to toast. Remove from pan and spread out evenly on a foil-line baking sheet. FOR FROSTING: In a large mixing bowl, beat butter until creamy. Gradually, add in …
From ourtableforseven.com


CINNAMON WALNUT CUPCAKES WITH MAPLE FROSTING RECIPE
Walnut Cupcakes with Maple Frosting Recipe. Our recipe should make enough The Best Maple Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. The best, quick and easy maple frosting recipe, homemade with 4 simple ingredients. Rich, …
From foodnewsnews.com


MAPLE WALNUT CHIFFON CAKE - GET CRACKING
In large bowl, whisk together flour, sugar, baking powder, cinnamon and salt. Add in water, oil, vanilla, maple and egg yolks. Using an electric mixer, beat until blended. Stir in walnuts. In separate large bowl, using clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form, about 2 minutes.
From getcracking.ca


MAPLE WALNUT BUNDT CAKE - SAVOR THE FLAVOUR
2018-09-14 Preheat the oven to 350 F. Butter and flour a 10-cup bundt pan, making sure to tap out excess flour. Whisk together the flour, baking powder, baking soda, and salt until well blended. Place the softened butter and brown sugar in the bowl of …
From savortheflavour.com


MAPLE WALNUT CAKE MIX : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MAPLE FROSTED WALNUT BARS - THE SEASONED MOM
2017-10-07 Jump to Recipe. These Maple Frosted Walnut Bars are some of the most delicious treats imaginable. A shortbread crust, a buttery, chewy nut center, and rich maple frosting make these easy dessert bars the perfect addition to your holiday buffets or gift baskets! This post for Maple Frosted Walnut Bars was originally published in November, 2014.
From theseasonedmom.com


APPLE WALNUT CAKE WITH MAPLE CREAM CHEESE FROSTING
In the bowl of your mixer, mix the butter until smooth. Add the sugar and mix at medium speed for 3 to 5 minutes or until light and fluffy. Add the the oil and vanilla and mix until blended. Add the eggs one at a time, mixing until the yellow of the yolk disappears. Add the flour mixture and the buttermilk alternately.
From mycakeschool.com


MAPLE WALNUT CAKE - COUNTRY LIVING
Directions. Make the batter: Preheat oven to 350°F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
From countryliving.com


MAPLE WALNUT COFFEE CAKE - HANDLE THE HEAT
Make the cake: In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar, and walnuts. In a small bowl, stir together the maple syrup, oil, milk, eggs, and maple extract. Stir in the sour cream. Make a well in the center of the dry ingredients, then pour in the wet ingredients.
From handletheheat.com


MAPLE BUTTERCREAM FROSTING RECIPE | CDKITCHEN.COM
2020-09-26 ingredients 1 cup butter, softened 2 3/4 cups powdered sugar 2 tablespoons brown sugar 2 tablespoons maple syrup 1/4 cup chopped walnuts directions Place softened butter in a large bowl. Beat with electric mixer for 30-40 seconds until whipped. Scrape sides of bowl. Sift the powdered sugar into the bowl. Beat with mixer for 30-40 seconds.
From cdkitchen.com


NEW ENGLAND MAPLE-WALNUT CAKE - GOOD HOUSEKEEPING
2007-06-25 Directions. Heat oven to 350 degrees F. Grease three 8-inch round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour. In food processor with knife blade attached, or in ...
From goodhousekeeping.com


MAPLE WALNUT FROSTING - FROSTINGS AND ICINGS
Maple Walnut Frosting. This is a good cake frosting, and is especially good when the maple syrup can be purchased in March. You can use the artificial for those of you who do not live in the north, or cannot obtain it. This recipe will fill and frost a 9 inch cake. 123 calories; protein 1g; carbohydrates 27.3g; fat 1.6g; sodium 16.4mg. prep:20 mins. total:20 mins. Servings:12. …
From worldrecipes.org


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