Chestnut Cake With Maple Icing Food

CHESTNUT CAKE WITH MAPLE ICING

Steps:

• Preheat oven to 375°F. Butter and flour 8x8x2-inch baking pan. Mix flour, baking powder and salt in small bowl. Coarsely chop enough chestnuts to measure 1 cup. Set aside. Finely mash remaining chestnuts with fork in medium bowl. Add 3/4 cup brown sugar, butter, maple syrup and vanilla to mashed chestnuts. Using electric mixer, beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in flour mixture. Stir in half of chopped chestnuts. Spread batter in prepared pan. Sprinkle with remaining chopped chestnuts, then remaining 1 tablespoon brown sugar.
• Bake cake until tester inserted into center comes out with some moist crumbs attached, about 22 minutes. Cool cake in pan on rack.
• Stir powdered sugar, butter, 3 tablespoons maple syrup and maple extract, if desired, to blend in small bowl. Thin with remaining maple syrup, 1 teaspoon at a time, until icing is smooth and forms thick ribbons when poured. Spread icing over cool cake. Let stand until icing is set, about 20 minutes. Cut cake into squares. (Can be made 1 day ahead. Store airtight at room temperature.)

MAPLE-WALNUT CAKE WITH BROWN-SUGAR FROSTING

Steps:

• Make the cake: Preheat oven to 350 degrees. Lightly coat two 9-inch round cake pans (2 inches deep) with cooking spray. Line bottoms with parchment paper; lightly coat parchment with cooking spray. Flour parchment and sides (tapping out excess); set aside.
• In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on medium-high, add maple syrup in a slow, steady stream. Add flour mixture in 2 additions, alternating with milk, beating well after each addition and scraping down bowl as needed. Fold in walnuts.
• Divide batter between pans; firmly tap pans on a flat surface several times to remove air bubbles. Bake until a toothpick inserted in center of a cake comes out clean, 30 to 35 minutes. Let cakes cool in pans on wire racks, 15 minutes, then invert onto racks; peel off parchment. Invert cakes again and let cool completely on racks. With a serrated knife, trim domed top from each cake to make a flat surface.
• Make frosting: In a large bowl, using an electric mixer, beat cream cheese, butter, and brown sugar on high until light and fluffy, 5 minutes. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition.
• Assemble cake: Place one layer, top side up, on a cake stand or serving plate. Spread top evenly with 1 1/2 cups frosting. Top with second layer, top side down. Spread remaining frosting over top and around sides of cake.