Maple Mountain Crunch Cake Food

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MAPLE APPLE CAKE



Maple Apple Cake image

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 24

2 tablespoons unsalted butter, plus more for greasing
1 tablespoon maple sugar, plus more for sprinkling
2 cups cored and diced crisp apples, like Honeycrisp
1 cup fine yellow cornmeal
1 cup all-purpose flour
1 cup rolled oats
1/2 cup packed light brown sugar
1/2 cup maple sugar
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 stick unsalted butter, diced and cold
8 ounces unsalted butter, at room temperature
1 cup maple sugar
1/2 cup maple syrup
2 large eggs
1 cup creme fraiche
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 teaspoon vanilla extract

Steps:

  • For the apples: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan and sprinkle with some maple sugar to coat the butter.
  • Heat a 12-inch cast-iron skillet over medium heat and add the 2 tablespoons butter. Add the apples and maple sugar and stir to combine. Saute until caramelized, but not cooked through, about 5 minutes. Remove from the heat and set aside.
  • For the crumble: Mix the cornmeal, flour, oats, light brown sugar, maple sugar, cinnamon and salt in a bowl. Add the diced butter and use a fork to mash the ingredients together until they become coarse crumbs.
  • For the cake: To the bowl of a stand mixer fitted with a paddle attachment, add the butter, maple sugar and syrup and whip until light and fluffy. Add the eggs and creme fraiche, mixing on low speed. Add the flour, baking soda, allspice, cinnamon, cloves, nutmeg and salt and stir to combine. Stir in the vanilla extract. Add the batter to the prepared springform pan, topping with the sauteed apples. Gently nestle the apples into the cake batter.
  • Put the crumble topping over the apple mixture. Put the springform pan on a baking sheet and bake until cooked through, about 1 hour. Allow to cool slightly, about 15 minutes, before removing from the pan. Slice into wedges and serve.

MAPLE MOUNTAIN CRUNCH CAKE



Maple Mountain Crunch Cake image

Puff candy and cookie buttons add a delightful flavor and texture combination to angel food cake in this recipe from The Vermont Country Store.

Provided by Martha Stewart

Number Of Ingredients 5

5 cups heavy cream
2 tablespoons grade B pure Vermont maple syrup
1 (10-inch) homemade or store-bought Angel Food Cake, halved horizontally
2 bags (14-ounce) bags Chocolate Covered Puff Candy, coarsely crushed into 1/4-to 1/2-inch pieces
2 cups finely crushed Orton Bros. Maple Cookie Buttons

Steps:

  • Place the bowl and whisk attachment of an electric mixer in freezer until chilled, about 30 minutes.
  • Place heavy cream and maple syrup in chilled bowl and attach to electric mixer along with the chilled whisk attachment; beat cream until soft peaks form. Gently fold in crushed puff candy until just combined; do not overmix.
  • Place bottom half of cake on a cake plate, cut-side up. Spread enough of the whipped cream mixture over cut side to make a 1-inch-thick filling; top with remaining half of cake, cut-side down.
  • Generously frost entire cake with remaining whipped cream mixture. Sprinkle top with crushed maple cookies, allowing some to drop down the sides. Transfer cake to refrigerator; chill until whipped cream is set. Cake is best served the day it is made.

MAPLE WHIPPED CREAM



Maple Whipped Cream image

Infuse the rich flavor of maple syrup into whipped cream. Use as a dessert topping for cakes and quick breads.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 3

1/2 cup Grade A dark amber or Grade B pure maple syrup
2 cups heavy cream
1/8 teaspoon coarse salt

Steps:

  • Bring maple syrup to a boil in a saucepan. Cook until reduced by half. Remove from heat. Whisk in half the cream, then whisk in the remaining cream and salt. Refrigerate until well chilled, about 2 1/2 hours. Transfer to the chilled bowl of a mixer, and whisk until soft peaks form.

PEAR-GINGER PARFAIT



Pear-Ginger Parfait image

Provided by Martha Stewart

Number Of Ingredients 12

2 Bosc pears, peeled, cored, and cut into 1/3-inch pieces
Juice of 1 lemon
1 cinnamon stick
2 cloves
3 tablespoons candied ginger, minced, plus more for garnish
1/4 cup apple juice
1 tablespoon unsalted butter
1 cup heavy cream
4 ounces mascarpone
1/2 teaspoon vanilla extract
3 tablespoons maple syrup
Ginger cookie thins, for garnish

Steps:

  • In a small saucepan, combine pears, lemon juice, cinnamon stick, cloves, ginger, and apple juice. Bring to a boil, reduce heat to low, and simmer for about 4 minutes until pears are crisp-tender. Transfer to a bowl and let cool to room temperature.
  • Remove cinnamon stick and cloves before assembling the parfait.
  • In a large bowl, whip cream to soft peaks. In a separate bowl, mix mascarpone with vanilla and maple syrup and fold into cream.
  • Divide half the pears between 4 glasses and top with half the mascarpone mixture. Repeat layers with remaining pears and cream, and garnish with candied ginger and ginger cookies.

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