Maple Mountain Crunch Cake Recipes
MAPLE CAKE
This amazing Maple Cake is made with simple pantry ingredients, drizzled with a sweet and creamy maple glaze and topped with walnuts. Yum!
Provided by Lauren's Latest
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees. Coat bundt pan liberally with non-stick cooking spray. Set aside.
- In large bowl, whip oil, sugar, vanilla, maple extract, eggs together until combined.
- In small bowl, whisk together sour cream, milk and maple syrup. In a separate bowl, sift flour, baking powder, baking soda and salt together.
- With mixer on low, alternate milk mixture with dry ingredients until everything is just incorporated. Scrape sides and bottom of bowl and mix briefly to ensure batter is evenly mixed.
- Batter should be completely smooth. (A few small lumps is ok.)
- Pour batter into prepared bundt pan, level the top and bake 55 min-1 hour 5 minutes or until toothpick comes out clean after being inserted.
- Remove from oven and cool in the pan 15 minutes. Carefully remove cake from cooling rack and place onto cake stand.
- For the icing, whisk powdered sugar, maple extract and heavy cream together until thick and smooth.
- Drizzle over top of cake and down the sides. Top with chopped walnuts. Serve.
Nutrition Facts : Calories 324 kcal, Carbohydrate 42 g, Protein 4 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 99 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
MAPLE MOUNTAIN CRUNCH CAKE
Puff candy and cookie buttons add a delightful flavor and texture combination to angel food cake in this recipe from The Vermont Country Store.
Provided by Martha Stewart
Number Of Ingredients 5
Steps:
- Place the bowl and whisk attachment of an electric mixer in freezer until chilled, about 30 minutes.
- Place heavy cream and maple syrup in chilled bowl and attach to electric mixer along with the chilled whisk attachment; beat cream until soft peaks form. Gently fold in crushed puff candy until just combined; do not overmix.
- Place bottom half of cake on a cake plate, cut-side up. Spread enough of the whipped cream mixture over cut side to make a 1-inch-thick filling; top with remaining half of cake, cut-side down.
- Generously frost entire cake with remaining whipped cream mixture. Sprinkle top with crushed maple cookies, allowing some to drop down the sides. Transfer cake to refrigerator; chill until whipped cream is set. Cake is best served the day it is made.
MAPLE WHIPPED CREAM
Infuse the rich flavor of maple syrup into whipped cream. Use as a dessert topping for cakes and quick breads.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Bring maple syrup to a boil in a saucepan. Cook until reduced by half. Remove from heat. Whisk in half the cream, then whisk in the remaining cream and salt. Refrigerate until well chilled, about 2 1/2 hours. Transfer to the chilled bowl of a mixer, and whisk until soft peaks form.
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