MAPLE CAKE RECIPES

Name: Maple Walnut Cake
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 16 servings.
Ingredients: 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

MAPLE WALNUT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Maple Walnut Cake Recipe: How to Make It - Taste of Home image

This maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. It 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

Total Time 60 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 16 servings.

Number Of Ingredients 21

Ingredients

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, FatContent 38g fat (20g saturated fat), CholesterolContent 116mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 75g carbohydrate (61g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

MAPLE PEAR UPSIDE-DOWN CAKE RECIPE - NYT COOKING

Maple Pear Upside-Down Cake Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 1 hours 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

11 tablespoons butter
3/4 cup maple syrup
1/4 cup packed brown sugar
3 to 4 pears, peeled, cored and thinly sliced
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Steps:

Heat oven to 350 degrees. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top.
With a handheld or standing mixer, beat remaining 8 tablespoons butter and the sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder and salt.
Add flour mixture to butter mixture in three batches, alternating with milk; do not overmix. Carefully spread batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes.
Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

Nutrition Facts : @context http//schema.org, Calories 381, UnsaturatedFatContent 5 grams, CarbohydrateContent 61 grams, FatContent 14 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 9 grams, SodiumContent 139 milligrams, SugarContent 42 grams, TransFatContent 1 gram

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