Maple Nut Chiffon Cake With Golden Butter Frosting Food

MAPLE NUT CHIFFON CAKE WITH GOLDEN BUTTER FROSTING

Steps:

• Sift cake flour, sugar, baking powder, and salt into a bowl.
• Stir in the brown sugar.
• Make a well; add oil, egg yolks, water, maple flavoring in order given.
• Beat until smooth.
• In another bowl beat egg whites and cream of tarter until very stiff (I would do this first).
• Pour yolk mixture over whites, folding very carefully to prevent breaking whites.
• Add walnuts.
• Pour into an ungreased tube pan.
• Bake 55 minutes in a 325 degree Fahrenheit oven; then for last 10 minutes at 350 degrees Fahrenheit; invert when done.
• FROSTING:.
• Melt butter until golden brown; don't scorch.
• Remove from heat.
• Stir in powdered sugar.
• Blend in sweet cream and maple flavoring.
• Beat until smooth.
• Spread on chiffon or angel cake.

MAPLE WALNUT LAYER CAKE WITH FLUFFY MAPLE FROSTING

Steps:

• Preheat oven to 350 degrees.
• Grease and lightly flour two 9x2-inch round cake pans, then line the bottoms with waxed paper.
• To make the cake: In a large bowl, sift together the flour and the ginger and set aside.
• In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. 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. Divide the batter between the prepared pans and bake for 30-35 minutes or until a cake tester inserted into center of cake comes out clean.
• Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
• To make the 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.
• When cake has cooled, ice between the layers. Sprinkle about 1/3 cup chopped walnuts over the frosting. Then ice top and sides of cake, sprinkling the top with the remaining chopped walnuts.

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.

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 NUT CAKE W/ MAPLE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch square pan.
• Cream the butter or margarine add the sugar and continue creaming until light and fluffy. Beat in the eggs one at a time. Stir in the maple flavoring.
• Combine the flour, baking powder, and salt. Add the flour mixture in 3 parts alternately with the milk to the butter mixture, beginning and ending with flour. Stir in the walnuts and pour in the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until an toothpick inserted in the center comes out clean. Let cake cool then frost with Maple Cream Cheese Icing.
• For Frosting: Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups of confectioner's sugar and maple and beat until smooth. Store in refrigerator until needed.

MAPLE NUT CAKE

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs until well blended. Beat in the syrup. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Fold in nuts. , Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a heavy large saucepan, combine the frosting ingredients. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into the bowl of a heavy-duty stand mixer. Beat on high until stiff peaks form, about 7 minutes. Frost between layers and over top and sides of cake.

MAPLE NUT CAKE

Steps:

• Preheat oven to 350 degrees F and grease an 8x8 inch square pan.
• Cream the butter, add the sugar and continue creaming until light and fluffy.
• Beat in the eggs one at a time.
• Stir in the maple flavoring.
• Combine the flour, baking powder, and salt.
• Add the flour mixture in 3 parts alternately with the milk to the butter mixture, beginning and ending with flour.
• Stir in the walnuts and pour in the prepared pan.
• Bake at 350 degrees F for 40-45 minutes or until an toothpick inserted in the center comes out clean.
• Let cake cool completely, then frost with Maple Butter Frosting.

MAPLE NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch square pan.
• Cream the butter or margarine add the sugar and continue creaming until light and fluffy. Beat in the eggs one at a time. Stir in the maple flavoring.
• Combine the flour, baking powder, and salt. Add the flour mixture in 3 parts alternately with the milk to the butter mixture, beginning and ending with flour. Stir in the walnuts and pour in the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until an toothpick inserted in the center comes out clean. Let cake cool then frost with Maple Butter Icing.

MAPLE CHIFFON CAKE

Steps:

• In a large bowl, stir dry ingredients thoroughly.
• Make a well and add, in order, the salad oil, yolks, cold water and maple flavoring.
• Stir until smooth.
• In large bowl of electric mixer, beat egg whites with cream of tartar until stiff peaks form.
• Gradually pour egg yolk mixture over egg whites.
• Fold gently until just blended.
• Gently fold in nuts.
• Pour into an angel food baking pan and bake for 1 hour at 350°F.

WALNUT-MAPLE CHIFFON CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the flour, walnuts, 1/2 cup sugar, brown sugar, baking powder and salt. In another large bowl, whisk the egg yolks, water, oil and maple flavoring; add to dry ingredients and beat until well blended. In a small bowl, beat egg whites, cream of tartar and remaining sugar on medium speed until stiff peaks form; fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 60-70 minutes or until top springs back when lightly touched. , Immediately invert the pan onto a wire rack; cool completely. Carefully run a knife around edges of pan and center tube to loosen; remove cake., For glaze, heat butter in a small saucepan over medium heat until golden brown. Remove from the heat; stir in confectioners' sugar, vanilla and enough water to achieve desired consistency. Drizzle over cake.

MAPLE WALNUT FROSTING

Steps:

• Place egg whites, brown sugar, maple syrup, water, and cream of tartar in the top of a double boiler over boiling water. Beat with a mixer until frosting has a good spreading consistency, and will stand in peaks. Remove from heat.
• Fill and frost cake. Sprinkle the top with chopped nuts.

MAPLE-NUT BUTTER CAKE FROSTING/ICING

Steps:

• Blend butter and sugar.
• Stir in maple syrup and beat until frosting is smooth and fold in nuts.
• Note: this recipe fills and frosts 2 8 or 9in cakes or 1 9x13in cake.

MAPLE BUTTER FROSTING

Steps:

• Beat butter, sugar, milk, and maple flavoring in a bowl until smooth.
• If needed, add more milk or confectioner's sugar to make it thick and smooth.
• Makes enough to frost one 8 or 9 inch round cake or 1 8x8 inch square cake.

MAPLE-NUT CHIFFON CAKE

Steps:

• Set oven at 325 degrees F. Sift flour, granulated sugar, baking powder and salt into mixing bowl; stir in brown sugar. Make a well in dry ingredients. Add vegetable oil, egg yolks, water and flavoring. Beat until satin smooth. Combine egg whites and cream of tartar in large mixing bowl. Beat until they form very stiff peaks (stiffer than for meringue or angel cake). Pour egg-yolk batter in thin stream over entire surface of egg whites, gently cutting and folding down, across bottom, up the side and over, just until blended. Fold in nuts.
• Bake in ungreased 10-inch tube pan in slow oven at 325 degrees F for 55 minutes; increase heat to 350 degrees F and bake for 10 to 15 minutes more. Invert pan; let cool thoroughly.
• Gold Butter Frosting: Melt butter in saucepan; keep over low heat until golden brown, watching carefully so it does not scorch. Remove from heat, stir in confectioners' sugar. Blend in light cream and maple flavoring. Place pan in ice water and beat until of spreading consistency (add more cream if needed). Frost top and sides of cake. Decorate with chopped walnuts.

MAPLE WALNUT CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, sugar, baking powder, and salt together into a large bowl.
• Make a well in the dry ingredients; place water, oil, egg yolks, vanilla extract, and maple extract into the well. Stir together with a wooden spoon, then beat until batter is smooth; stir in walnuts.
• Place egg whites in a large glass or metal bowl. Sprinkle egg whites with cream of tartar; beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Use a rubber spatula or wire whisk to fold 1/4 the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated; repeat folding with remaining egg whites, 1/4 at a time, folding just until incorporated. Turn the batter into an ungreased 9- or 10-inch tube pan. Cut through the batter with a knife to eliminate large air bubbles.
• Bake in the preheated oven until cake is golden, and a toothpick inserted into the center comes out clean, about 1 hour. Tip the pan upside down over a wire rack to cool, about 30 minutes. Run a knife around the edge of pan to remove the cake; cool completely, about 30 minutes.
• Beat instant pudding and milk together in a bowl; fold in whipped cream. Spread over cake.

MAPLE BUTTER FROSTING

Steps:

• Beat the butter or margarine, confectioner's sugar, milk, and maple flavoring in a bowl until smooth. Add more milk or confectioner's sugar as need. Makes enough to frost one 8 or 9 inch round cake or 1 8x8 inch square cake.