Vermont Maple Cake Recipes

VERMONT MAPLE CAKE

Steps:

• In large bowl of electric mixer, combine flour, sugar, brown sugar, baking powder and salt. Mix until blended.
• In another bowl, combine oil, egg yolks, water and maple flavoring.
• Turn mixer onto medium speed and add liquid ingredients. Beat 1 minute.
• In a large metal bowl (not plastic), beat egg whites until foamy.
• Add cream of tarter.
• Whip at high speed until stiff peaks form.
• Pour egg yolk batter over egg whites.
• Fold together gently until blended.
• Fold in nuts.
• Pour into an ungreased 10-inch angelfood cake pan.
• Bake at 325F for 55 minutes. Increase temperature to 350°F Bake 10 minutes longer until top springs back when touched.
• Cool upside down (use a FULL 2 liter soda bottle for this).
• Remove from pan. Drizzle with glaze.
• Sprinkle with nuts.

VERMONT MAPLE SYRUP CHEESECAKE

Steps:

• Preheat oven to 350° F.
• Make crust:
• In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
• Make filling:
• In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.
• Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.
• Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.

MAPLE WALNUT CAKE

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.

MAPLE BUNDT

Steps:

• For the bundt: Preheat the oven to 350 degrees F. Spray a 10-inch bundt pan with nonstick baking spray. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the granulated sugar and continue creaming, scraping down the sides of the bowl every now and again, until the mixture is light and fluffy. This can take 5 to 10 minutes.
• In a large bowl, whisk together the flour, baking powder and salt to combine. Transfer the flour mixture to a piece of parchment.
• Add the maple syrup to the butter and sugar mixture and mix to combine. Add the eggs one at time, mixing until each egg is completely incorporated and scraping down the bowl after each addition. Add half the flour mixture and mix, then the milk and vanilla and mix until incorporated. Add the remaining flour and mix until combined. Transfer the batter to the prepared bundt pan and smooth the top with the back of a spoon.
• Place the bundt on a baking sheet and bake until the cake springs back when gently poked, about 1 hour. Allow the cake to rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
• For the maple glaze: In a small bowl, mix together the confectioners' sugar, maple syrup and 2 tablespoons of heavy cream until smooth. Add more heavy cream, 1 tablespoon at a time, to thin out the glaze to the desired consistency. Once the bundt is completely cooled, place onto a serving platter and pour the glaze over top.