MAPLE WALNUT CHIFFON CAKE
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
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
MAPLE PUDDING CAKE
Provided by Katie Lee Biegel
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, sugar, baking powder and 1 teaspoon salt. In a small bowl, whisk together the buttermilk, butter and egg. Stir the wet mixture into the dry; the batter will be thick.
- Heat a 9-inch cast-iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off the heat. Use a soup spoon to drop the cake batter onto the maple syrup mixture.
- Bake until the cake is set, 40 to 45 minutes. Serve with whipped cream or vanilla ice cream, if desired.
VERMONT MAPLE BREAD PUDDING WITH WALNUT PRALINE
Categories Milk/Cream Egg Nut Brunch Dessert Bake Walnut Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- For praline:
- Spray rimmed baking sheet with nonstick spray. Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Stir in nuts. Quickly spread nuts on prepared sheet. Cool. Chop praline into small pieces. (Can be made 1 day ahead. Store in airtight container at room temperature.)
- For bread pudding:
- Whisk eggs, cream, sugar, 1 cup maple syrup, and vanilla in large bowl to blend. Add brioche; stir to coat. Let stand at room temperature 1 hour, stirring occasionally.
- Preheat oven to 375°F. Butter 13x9x2-inch baking dish. Transfer bread mixture to prepared dish. Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes. Cool slightly. Cut into 6 to 8 pieces. Place 1 piece pudding on each plate. Place scoop of ice cream atop pudding, drizzle with maple syrup, sprinkle with praline, and serve.
MAPLE-WALNUT PUDDINGS
Top this fall-flavored pudding with crunchy walnuts and maple syrup.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 7
Steps:
- In a medium saucepan (off heat), whisk egg yolks with cornstarch and salt until smooth. Gradually whisk in milk, then pure maple syrup.
- While whisking, bring to a boil over medium heat; boil 1 minute. Off heat, stir in unsalted butter.
- Transfer to a medium bowl (strain, if lumpy). Press plastic wrap on surface of pudding; refrigerate at least 3 hours.
- Spoon into dishes; drizzle with more maple syrup or Maple-Walnut Sauce.
MAPLE WALNUT PUDDING CAKE
Make and share this Maple Walnut Pudding Cake recipe from Food.com.
Provided by Karen From Colorado
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Butter a 2 quart casserole dish.
- Mix all ingredients together except walnuts and hot water.
- Pour mixture into the prepared casserole dish.
- Sprinkle walnuts on top.
- Pour hot water over all.
- Bake for 35 minutes or until a cake tester or tooth pick inserted in the center of the upper part (the cake part of the pudding) comes out clean.
Nutrition Facts : Calories 302.1, Fat 16.9, SaturatedFat 3.4, Cholesterol 70.8, Sodium 152.4, Carbohydrate 35.9, Fiber 1.5, Sugar 24.6, Protein 5.1
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