Maple Cake with Maple Syrup Frosting
From peetabear 15 years ago
- 55 minutes to make
- Serves 10
my Mother loves maple..and thought this might be a nice cake for her on Mother's Day.... the recipe is from Bon Appétit | April 2010
Ingredients
- Cake: shopping list
- 3 cups all purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1 teaspoon salt shopping list
- 1/2 cup (1 stick) unsalted butter, room temperature shopping list
- 2 tablespoons non-hydrogenated solid vegetable shortening, room temperature shopping list
- 2 cups pure maple syrup (preferably Grade B) shopping list
- 3 large egg yolks shopping list
- 1 large egg shopping list
- 1 1/4 cups whole milk shopping list
- 1 cup walnuts, toasted, coarsely chopped shopping list
- Frosting: shopping list
- 3 cups powdered sugar shopping list
- 1 8-ounce package cream cheese, room temperature shopping list
- 1/2 cup (1 stick) unsalted butter, room temperature shopping list
- 2 tablespoons pure maple syrup (preferably Grade B) shopping list
- toasted walnut halves (for garnish) shopping list
- Special equipment: Two 8-inch-diameter cake pans with 2-inch-high sides shopping list
How to make it
- For cake:
- Position rack in center of oven and preheat to 325°F. Butter two 8-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Dust pans with flour; tap out excess. Sift 3 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and shortening in large bowl until light and fluffy. Add maple syrup and beat until smooth, about 3 minutes. Add egg yolks and egg 1 at a time, beating until well blended after each addition. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Fold in walnuts. Divide batter equally between prepared pans (about 3 1/2 cups for each); smooth tops.
- Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Invert cakes onto racks; remove parchment. Cool cakes completely.
- For frosting:
- Sift powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and maple syrup and beat just until smooth (do not overbeat or frosting may become too soft).
- Using serrated knife, trim off domed top of each cake layer, creating flat surface. Place 1 cake layer, trimmed side up, on platter. Spoon 1 cup frosting in dollops over top of cake layer; spread evenly to edges. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. Arrange walnut halves around top edge of cake.
- DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.
People Who Like This Dish 4
- hungrybear Miner, MO
- cuzpat Sikeston, Mo
- kimmer Dunedin, FL
- imhungry Northern, OH
- crazeecndn Edmonton, CA
- jeffsgirl Medford, OR
- peetabear Mid-hudson Valley, NY
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The Rating
Reviewed by 3 people-
Yummy looking cake peeta. I'm sure your mom will enjoy it. 5 from me.
kimmer
in Dunedin loved it
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Yummmmm!!!!! high 5!
cuzpat
in Sikeston loved it
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Good one
hungrybear
in Miner loved it
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