Maple Syrup Cake With Maple Frosting Recipes

MAPLE SYRUP CAKE WITH MAPLE FROSTING

Maple Syrup Cake With Maple Frosting image

Posted in response to a request for a Maple Syrup Cake somewhere on Zaar that nobody could locate. This one comes from Massachusetts Favorite Maple Syrup Recipes.

Provided by Heather U.

Categories Dessert

Time 55m

Yield 9 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup shortening
1/2 cup sugar
1/2 cup maple syrup
1 teaspoon vanilla
2 eggs, well beaten
1 3/4 cups cake flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1/4 cup milk
1/2 cup chopped nuts (butternuts preferred)
1/2 cup maple syrup
2 cups confectioners' sugar
1 tablespoon butter

Steps:

FOR THE CAKE:.
Prepare a 9-inch square pan and preheat oven to 375°F.
Cream shortening; add the sugar gradually and cream well together.
Add maple syrup a small amount at a time, beating well after each addition.
Add vanilla and eggs, and beat the mixture vigorously.
Sift the flour, salt, and baking powder and add to the mixture alternately with the milk; Mix only enough to blend the flour.
Stir in the nut meats and pour into a greased 9-inch square pan.
Bake in 375F oven for 25 minutes.
FOR THE FROSTING:.
Bring syrup to boil for one minute.
Remove from heat and stir in butter; add sugar and continue cooling until consistency to spread; Frosting thickens as syrup cools.

Nutrition Facts : Calories 516.3, Fat 18.2, SaturatedFat 4.7, Cholesterol 51.3, Sodium 442.2, Carbohydrate 85.2, Fiber 1.1, Sugar 59.1, Protein 5.1

BLUEBERRY PAN-CAKE WITH MAPLE FROSTING

Blueberry Pan-Cake with Maple Frosting image

Here's your excuse to have cake for breakfast. The batter is made with pancake mix! -Matthew Hass, Test Cook Taste of Home magazine, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

3 cups complete buttermilk pancake mix
1-3/4 cups water
1 cup fresh blueberries
2 teaspoons all-purpose flour
FROSTING:
2 cups confectioners' sugar
1/3 cup maple syrup
1/4 cup butter, softened

Steps:

Preheat oven to 350°. Stir pancake mix and water just until moistened. In another bowl, toss blueberries with flour. Fold into batter., Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool completely in pan on a wire rack. , Beat frosting ingredients until smooth; spread over cooled cake.

Nutrition Facts : Calories 257 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 449mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

MAPLE CAKE

Maple Cake image

The incomparable flavor of pure maple syrup is reason enough to make this sweet treat; that it is also quick to prepare is an added bonus. Maple syrup is marked and graded by its color, ranging from light to dark -- the darker the color, the more intense the flavor. If you can find grade B, use it here for both the batter and the icing.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 13

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup pure maple syrup
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream
1/3 cup pure maple syrup, plus more if needed
3 tablespoons unsalted butter, melted
2 1/2 cups confectioners' sugar, plus more if needed

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.

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