MAPLE WALNUT CAKE WITH MAPLE CREAM CHEESE FROSTING
This Maple Walnut Cake with Maple Cream Cheese Frosting is my way of welcoming in the best season of the year...it's 3 layers of fluffy maple cake with an irresistible maple buttercream.
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 18
Steps:
- Preheat oven to 350F Lightly grease 3 8-inch cake pans and add a round of parchment at the bottom of each. Note: if you only have 2 pans, bake the third layer after the first 2 have cooked.
- Cream the brown sugar and butter together until light and fluffy, about 5 minutes. Don't skip this step, it helps make a light cake.
- Beat in the eggs, one at a time. Then beat in the maple syrup and extract.
- Turn the mixer to low speed and blend in the baking powder and salt. Then add the flour and half and half, alternately, beginning and ending with the flour. Mix just to combine, don't over-mix. Fold in the crushed walnuts.
- Fill your cake pans evenly with batter and smooth out the tops, if necessary. Bake in the preheated oven for 20-25 minutes until the center is risen and springs back when lightly touched, and the cakes have just started to pull away ever so slightly from the sides of the pan. Let the cakes cool for 10-15 minutes before turning out and cooling completely on a rack.
- 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.
Nutrition Facts : Calories 704 kcal, Carbohydrate 80 g, Protein 9 g, Fat 41 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 122 mg, Sodium 231 mg, Fiber 2 g, Sugar 57 g, UnsaturatedFat 18 g, ServingSize 1 serving
MAPLE CAKE WITH MAPLE CREAM CHEESE FROSTING
This maple cake with maple cream cheese frosting is the perfect way to welcome fall. Full of maple syrup flavor and topped with the most creamy maple frosting of all time!
Time 1h
Yield 9x9 cake
Number Of Ingredients 15
Steps:
- For cake: Preheat oven to 350 degrees and line a 9x9 baking pan with parchment paper, set aside. In a medium sized mixing bowl add flour, baking powder, baking soda and kosher salt, set aside. In the bowl of an electric mixer add butter, maple syrup and coconut palm sugar. Mix on medium high speed for about 5 minutes until light and fluffy. Add in eggs 1 at a time until fully combined. Mix in vanilla bean paste. Put you mixer to low speed and add in flour, then creme fraiche alternating between the two until fully combined. (I did mine is 2 batches each - half the flour, half the creme fraiche, the other half of the flour and then the remaining half the creme fraiche) Add cake to the prepared pan and bake for 40-50 minutes until a toothpick comes out clean when tested in the center. Let the cake cool and then frosting with maple cream cheese frosting. For frosting: In the bowl of an electric mixer add cream cheese, maple syrup, melted butter and 1 teaspoon maple flavoring. Mix together until smooth. Add in 2 cups powdered sugar and slowly mix in until completely mixed and creamy. If the mixture is too thin for your liking add more powdered sugar. Taste and add more maple flavoring if desired. Note: I like this icing to be a little loose because it spreads easily and will harden slightly as it sits. (Makes about 2 cups frosting)
MAPLE CAKE WITH CREAM CHEESE FROSTING AND MAPLE GLAZED NUTS
This Maple Cake with Cream Cheese Frosting and Maple Glazed Walnuts uses my family's old fashioned recipe to makes a delicious maple-rich, moist cake!
Provided by Natalie
Categories Desserts
Time 1h10m
Number Of Ingredients 20
Steps:
- Beat the butter and cream cheese with the vanilla until fluffy. Add the sugars a cup at a time.
MAPLE NUT CAKE
Our state is famous for its maple syrup. I like using maple syrup in desserts because it lends a distinct flavor.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-14 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs until well blended. Beat in the syrup. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Fold in nuts. , Pour into two greased and floured 8-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 wire racks to cool completely. , In a heavy large saucepan, combine the frosting ingredients. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into the bowl of a heavy-duty stand mixer. Beat on high until stiff peaks form, about 7 minutes. Frost between layers and over top and sides of cake.
Nutrition Facts : Calories 357 calories, Fat 10g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 367mg sodium, Carbohydrate 63g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.
MAPLE NUT CAKE W/ MAPLE CREAM CHEESE FROSTING
My boyfriend and his Grandmother don't care for Pumpkin, so in my search for something new and different with Autumn flair, for Thanksgiving, I came across this. It was definitely a winner in my house!
Provided by Tasha Powell @Shasvyri
Categories Cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch square pan.
- Cream the butter or margarine add the sugar and continue creaming until light and fluffy. Beat in the eggs one at a time. Stir in the maple flavoring.
- Combine the flour, baking powder, and salt. Add the flour mixture in 3 parts alternately with the milk to the butter mixture, beginning and ending with flour. Stir in the walnuts and pour in the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until an toothpick inserted in the center comes out clean. Let cake cool then frost with Maple Cream Cheese Icing.
- For Frosting: Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups of confectioner's sugar and maple and beat until smooth. Store in refrigerator until needed.
APPLE CAKE WITH MAPLE-WALNUT CREAM CHEESE FROSTING
Categories Cake Fruit Dessert Bake Cream Cheese Apple Walnut Fall Maple Syrup Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 23
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-NUT BUTTER CAKE FROSTING/ICING
Maple Season is apon us! I got this from a local paper called the Seaway News, March 23rd edition from the Carol Kloos Country Cooking Corner
Provided by Sam 3
Categories Dessert
Time 5m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Blend butter and sugar.
- Stir in maple syrup and beat until frosting is smooth and fold in nuts.
- Note: this recipe fills and frosts 2 8 or 9in cakes or 1 9x13in cake.
Nutrition Facts : Calories 212.8, Fat 6.8, SaturatedFat 3.4, Cholesterol 13.5, Sodium 37.8, Carbohydrate 39.2, Fiber 0.2, Sugar 37.4, Protein 0.4
MAPLE-WALNUT CAKE WITH BROWN-SUGAR FROSTING
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
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 NUT CAKE
After searching quite a lot, I finally found this recipe that pretty well duplicates the maple nut cake they served at our local buffet before it closed down. I found it at Allrecipes.com. My husband dearly loves this cake, with it's maple-y goodness and walnuts. It goes very well with the Maple Butter Frosting (found at same website), which I'll post separately.
Provided by Dooners
Categories Dessert
Time 50m
Yield 1 8x8" cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F and grease an 8x8 inch square pan.
- Cream the butter, add the sugar and continue creaming until light and fluffy.
- Beat in the eggs one at a time.
- Stir in the maple flavoring.
- Combine the flour, baking powder, and salt.
- Add the flour mixture in 3 parts alternately with the milk to the butter mixture, beginning and ending with flour.
- Stir in the walnuts and pour in the prepared pan.
- Bake at 350 degrees F for 40-45 minutes or until an toothpick inserted in the center comes out clean.
- Let cake cool completely, then frost with Maple Butter Frosting.
MAPLE-PECAN MINI POUND CAKES WITH MAPLE CREAM CHEESE FROSTING
My husband said these mini cakes remind him of a superbly delicious pancake. Since the pecans are a fattier nut, they tend to float to the top of batter--which, when the cakes are flipped, ultimately becomes a nutty crust-like addition to the cakes. Adding chopped pecans as a garnish helps to balance everything out.
Provided by Kim
Categories Mini Cakes
Time 50m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
- Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.
- Mix together butter, maple syrup, and brown sugar in a large bowl with an electric mixer until well combined. Mixture will look curdled; this is normal. Add in eggs, 1 at a time, mixing well after each addition. Mix in vanilla and maple extracts. Add in half of the flour mixture and mix until combined. Pour in buttermilk and mix until combined. Add in remaining flour mixture and mix until just combined. Batter will be thin. Stir in pecans. Divide batter evenly amongst the cavities of the prepared pan.
- Place pan into the preheated oven and bake until the bottom of the cakes spring back lightly when touched, 18 to 22 minutes. Cool cakes in the pan for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting: mix cream cheese and butter together with an electric mixer until smooth. Add in powdered sugar, maple syrup, vanilla extract, maple extract, and salt; beat until mixture is completely smooth. Pour in heavy cream and mix until well incorporated. Frost mini cakes as desired, and sprinkle additional chopped pecans on top.
Nutrition Facts : Calories 648.4 calories, Carbohydrate 66.7 g, Cholesterol 164.9 mg, Fat 39.8 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17.7 g, Sodium 393.5 mg, Sugar 44.6 g
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