Maple Syrup Cake Recipes

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MAPLE CAKE



Maple Cake image

I was on a hunt for a maple cake recipe to make for a friend's birthday and after searching this and a few other sites, I found this recipe on the Food Network site, but was cautious about making it because it had more negative reviews than positive ones. A trial run allowed me to tweak it before serving it tonight. The recipe originally comes from The Magnolia Bakery Cookbook by Simon & Schuster (1954). Comments from the Food Network are that the icing requires constant whipping but the results are worth it; I don't know--I used a maple buttercream frosting instead. But I'll post both, even though the amounts for the buttercream are more to preference (and I didn't really measure).

Provided by anonymous23

Categories     Dessert

Time 55m

Yield 2 layers, 10-12 serving(s)

Number Of Ingredients 19

3 3/4 cups self-rising flour (Self-Rising Flour)
1/2 teaspoon ginger
3/4 cup unsalted butter, softened
1/2 cup sugar
3 large eggs, at room temperature
1 1/2 cups pure maple syrup
3/4 cup hot water
2 egg whites
1/2 cup maple syrup
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon maple extract
1/2 cup butter
1/4 cup pure maple syrup
1 -2 tablespoon maple extract
2 -3 cups powdered sugar
1/4-1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees.
  • Grease and lightly flour (I use Recipe #78579) two 9-inch cake pans, then line the bottoms with waxed paper.
  • In a large bowl, mix together the flour and the ginger and set aside.
  • In a large bowl, cream the butter and the sugar until fluffy.
  • Add the eggs one at a time, beating until well combined.
  • Beat in the maple syrup gradually.
  • Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth.
  • Pour the batter into the prepared pans; prepare a hot water bath to be placed on the rack underneath the cake pans. Bake for 30-35 minutes or until cake tests done (the toothpick test).
  • Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
  • To make the original frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
  • To make the buttercream frosting: mix butter, extract and syrup till smooth. Add powdered sugar (a few tablespoons at a time), beating on high speed (my handmixer has three speeds) till frosting reaches desired consistency.
  • When cake has cooled, ice between the layers. Ice top and sides of cake, sprinkling the top with chopped walnuts.

Nutrition Facts : Calories 798.4, Fat 27.1, SaturatedFat 15.3, Cholesterol 124.5, Sodium 760, Carbohydrate 133.9, Fiber 1.5, Sugar 92.8, Protein 7.9

MAPLE SYRUP PUDDING CAKE



Maple Syrup Pudding Cake image

Make and share this Maple Syrup Pudding Cake recipe from Food.com.

Provided by Sageca

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup maple syrup
1/2 cup chopped pecans
2 tablespoons butter
1/2 cup sugar
1 egg, beaten
1/2 cup milk
1 cup cake flour
2 teaspoons baking powder
1 pinch salt

Steps:

  • Bring 1 maple syrup almost to a boil.
  • Cream together butter, sugar and egg.
  • Combine and add milk, flour,baking powder and salt.
  • Grease and flour one 8 inches cake pan.
  • Add maple syrup; drop in chopped pecans.
  • Cover with cake batter and bake at 350 degrees for
  • 20-30 minutes. Turn upside down and serve with ice-cream.

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

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.

MAPLE WALNUT CAKE



Maple Walnut Cake image

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

Time 1h

Yield 16 servings.

Number Of Ingredients 21

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, Fat 38g fat (20g saturated fat), Cholesterol 116mg cholesterol, Sodium 275mg sodium, Carbohydrate 75g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.

MAPLE SYRUP CAKE



Maple syrup cake image

Using maple syrup and pecan nuts, Mary Berry's Canadian inspired cake is filled with whipped cream, and is a real treat for a special gathering at coffee time

Provided by Mary Berry

Categories     Dessert, Dinner

Time 2h10m

Number Of Ingredients 12

225g butter , softened
225g light muscovado sugar
grated zest of 1 orange
4 eggs
100ml maple syrup
350g self-raising flour
2 tsp baking powder
½ tsp ground ginger
50g pecan , chopped
450ml double cream
2 tbsp maple syrup
zest of 1 orange , shredded

Steps:

  • You will need a deep, round, 20cm/8 inch cake tin. Lightly grease the cake tin and line the base with a circle of nonstick baking parchment. Pre-heat the oven to fan 160C/325F/ gas mark 3. Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon. Stir in the chopped pecan nuts.
  • Spoon the mixture into the prepared cake tin and level the surface. Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch. Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
  • Whip the cream until it just holds its shape and then fold in the maple syrup.
  • Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides. Decorate the top with the shredded orange zest. Store in the refrigerator.

MAPLE LAYER CAKE



Maple Layer Cake image

This homemade layer cake is dense with flavors of dark-amber syrup and fresh, crushed walnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
2 3/4 cups all-purpose flour, sifted, plus more for pans
2 cups pure maple syrup, preferably grade A dark amber
3 large eggs
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1 cup milk
1 teaspoon pure vanilla extract
1 1/2 cups chopped (6 ounces) walnuts
Maple-Buttercream Frosting

Steps:

  • Preheat the oven to 350 degrees. Butter two 9-by-2-inch round cake pans, and dust with flour. Tap out any excess flour, and set pans aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy. Add the maple syrup, and beat until combined. Add the eggs, and beat until combined.
  • In a large bowl, sift together the flour, baking powder, salt, and ginger. Add the flour mixture to the butter mixture, and beat to combine. Beat in the milk and vanilla extract until combined. Stir in 3/4 cup chopped walnuts.
  • Divide batter between the two prepared pans. Bake until golden and a cake tester inserted into the centers comes out clean, about 40 minutes; rotate the cake pans halfway through baking time to ensure even baking. Transfer pans to a wire rack to cool.
  • Turn out cakes, and place one, top-side up, on a cake stand or platter. Spread 1 1/2 cups maple buttercream frosting evenly over the top. Place the second cake layer on top, and spread the remaining 2 1/2 cups frosting around the sides and over the top. Using your hands, gently press the remaining 3/4 cup walnuts onto the sides of the cake.

MAPLE CHOCOLATE CAKE



Maple Chocolate Cake image

Provided by Shauna Sever

Categories     Cake     Chocolate     Dessert     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes two 9-inch cake layers, one 9 x 13-inch sheet cake, or about 1 1/2 dozen cupcakes

Number Of Ingredients 10

1 1/2 cups (6 3/4 ounces/192 grams) unbleached all-purpose flour, spooned and leveled
3/4 cup (2 1/2 ounces/72 grams) unsweetened natural cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine sea salt
1 cup (11 7/8 ounces/336 grams) pure maple syrup (dark or very dark preferred)*
1 cup (8 1/2 ounces/242 grams) 2% Greek yogurt
2 large eggs
1/4 cup (2 ounces/57 grams) grapeseed, or canola oil
1 teaspoon pure vanilla extract

Steps:

  • 1. Position oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F.
  • 2. Lightly grease a 9 × 13-inch rectangular baking pan or two 9-inch round pans (and line them with parchment paper), or line 18 wells of two 12-cup muffin tins with paper liners.
  • 3. Into a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
  • 4. In a large measuring cup or medium bowl, whisk together the syrup, yogurt, eggs, oil, and vanilla extract.
  • 5. Pour the wet ingredients into the dry. Using a whisk, energetically blend the batter by hand until smooth and thick, about 1 minute. Spread the batter into the prepared pan or pans. (For fill the cups no more than two-thirds full-you should get 18 cupcakes.)
  • 6. Bake until a toothpick comes out clean and the tops of the cakes spring back when lightly touched, 30 to 35 minutes for sheet and/or layer cakes, or 20 minutes for cupcakes. Cool completely in the pans on a wire rack before inverting and frosting.

MAPLE SYRUP CUPCAKES



Maple Syrup Cupcakes image

A tasty cupcake recipe, perfect for charity bakes or just for a naughty bite.

Provided by veritypinkney

Time 30m

Yield Makes Cakes

Number Of Ingredients 13

175g self raising flour, sifted
125g softened butter
2 medium free range eggs
100g caster sugar
75g soft dark brown sugar
2tbsp semi skimmed or whole milk
4tbsp of maple syrup
12 cupcake cases
75g softened butter/margarine (unsalted)
175g icing sugar, sifted**
3-4tbsp maple syrup
large handful of pecans, roughly chopped
** note more icing sugar may be required depending on the amount of syrup you like in your butter cream

Steps:

  • Preheat the over to 180C/gas 4
  • Beat the butter with a wooden spoon in a large bowl until soft and pale. Gradually add the caster sugar and brown sugar until fully combined.
  • Beat the eggs in a separate bowl. Slowly add the eggs to the butter and sugar. Add 2 of the 4 tbsps of maple syrup to the mixture (the rest will be drizzled into the cakes once they are baked). Mix well.
  • Stir in the flour in 2 or 3 batches adding a spoon of milk alternately until combined. Tap the edge of the bowl to get any excess flour into the mixture. You are looking for a smooth consistency.
  • Place 12 cupcake cases into a cupcake tin. Divide the mixture generously between the 12 cases being careful not to overfill. Bake in the oven for 20 minutes - have a quick check after 16 to ensure they are baking evenly. Remove from the oven and place on a wire rack. Prick the cupcake tops a few times with a fork and drizzle the remaining 2 tbsps of maple syrup on top of them. Leave to cool ready to ice later.
  • While the cupcakes cool - soften the butter with a metal fork until smooth. Slowly add in the icing sugar (don't forget to sieve it first so you don't get lumpy icing!) Taste as you go to find the sweetness you like.
  • Add a couple of spoons of maple syrup (- this will make the mixture look horrible until it is completely combined!) Then add more icing sugar until you get a workable consistency. Spread across the tops of the cooled cupcakes and sprinkle with pecan pieces. Yum!

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