Simple Maple Cake Food

MAPLE CAKE

Steps:

• Make the cake: Preheat oven to 350 degrees. Butter a 9-inch square baking pan; line with parchment, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• With an electric mixer on medium speed, beat butter, maple syrup, and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.
• Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of sour cream; beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.
• Make the icing: Combine maple syrup and butter in a bowl. Sift in confectionersâ?? sugar, and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.

MAPLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and lightly flour (I use Recipe #78579) two 9-inch cake pans, then line the bottoms with waxed paper.
• In a large bowl, mix together the flour and the ginger and set aside.
• In a large bowl, cream the butter and the sugar until fluffy.
• 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.
• Pour the batter into the prepared pans; prepare a hot water bath to be placed on the rack underneath the cake pans. Bake for 30-35 minutes or until cake tests done (the toothpick test).
• Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
• To make the original 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.
• To make the buttercream frosting: mix butter, extract and syrup till smooth. Add powdered sugar (a few tablespoons at a time), beating on high speed (my handmixer has three speeds) till frosting reaches desired consistency.
• When cake has cooled, ice between the layers. Ice top and sides of cake, sprinkling the top with chopped walnuts.

MAPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F. In a mixer fitted with the whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the granulated sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds more.
• Sift the remaining 1/4-cup of granulated sugar with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.
• Spoon the batter into an ungreased proper angel food pan or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate.
• Glaze: Stir the ingredients together until smooth. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes before serving, or until the icing is hard. Cut with a serrated knife, using a sawing motion.

MAPLE APPLE CAKE

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 PUDDING CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the flour, sugar, baking powder and 1 teaspoon salt. In a small bowl, whisk together the buttermilk, butter and egg. Stir the wet mixture into the dry; the batter will be thick.
• Heat a 9-inch cast-iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off the heat. Use a soup spoon to drop the cake batter onto the maple syrup mixture.
• Bake until the cake is set, 40 to 45 minutes. Serve with whipped cream or vanilla ice cream, if desired.

MAPLE CHEESECAKE

Steps:

• Make the crust: Preheat the oven to 325˚. Combine the crushed cookies, melted butter and salt in a large bowl. Press into the bottom of a 9-inch round springform pan. Bake until golden, 15 to 18 minutes. Transfer to a rack; let cool 20 to 30 minutes.
• Make the filling: Beat the cream cheese in a large bowl with a mixer on medium speed until smooth, about 1 minute. Add the maple sugar and beat, scraping down the bowl as needed, until light and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the sour cream. Add the eggs, one at a time, and beat until combined. Beat in the maple syrup and vanilla until smooth.
• Brush the side of the pan above the crust with melted butter. Wrap the outside of the pan (bottom and halfway up the side) with foil to prevent leaks; set in a large roasting pan. Pour the filling into the prepared crust.
• Transfer the cheesecake in the roasting pan to the oven and carefully pour boiling water into the roasting pan so it comes about halfway up the side of the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles slightly, 1 hour 15 minutes to 1 1/2 hours. Turn off the oven and open the door for 5 seconds to let out some heat. Close the oven door and leave the cheesecake in the oven until fully set on top but the center still jiggles slightly, about 1 hour.
• Remove the cheesecake from the water bath and remove the foil. Transfer to a rack and let cool 2 hours in the pan. Run a thin knife around the edge of the cheesecake to loosen (do not remove the springform ring), then cover and refrigerate until chilled and set, at least 8 hours or overnight. Serve with maple syrup for drizzling.

MAPLE TREE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs and sugar. Add sour cream and maple flavoring. Combine flour, baking soda and salt; add to sour cream mixture and mix well. Fold in pecans. , Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, cream butter and confectioners' sugar. Add syrup; mix well. Set aside 2/3 cup frosting for decoration. Spread remaining frosting between layers and over top and sides of cake., In a microwave-safe bowl, melt chocolate and peanut butter chips; stir until smooth. Transfer to a pastry bag or heavy-duty resealable plastic bag; cut a small hole in the corner of bag. Pipe a tree trunk and branches on top of cake. , For decorative leaves, divide the reserved frosting between 2 small bowls. Add red food coloring to 1 bowl; stir to combine. Add yellow food coloring to other bowl; stir to combine. Cut a small hole in the tip of a pastry bag; insert #21 star tip. Spoon the frostings alternately into the bag. Pipe frosting on top of cake to resemble leaves of tree.

MAPLE SYRUP CAKE

Steps:

• You will need a deep, round, 20cm/8 inch cake tin. Lightly grease the cake tin and line the base with a circle of nonstick baking parchment. Pre-heat the oven to fan 160C/325F/ gas mark 3. Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon. Stir in the chopped pecan nuts.
• Spoon the mixture into the prepared cake tin and level the surface. Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch. Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
• Whip the cream until it just holds its shape and then fold in the maple syrup.
• Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides. Decorate the top with the shredded orange zest. Store in the refrigerator.

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-WALNUT CAKE

Steps:

• Make the frosting: Whisk the egg whites and maple sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, about 5 minutes. Remove the bowl from the pan and beat with a mixer on high speed until stiff, shiny peaks form, about 5 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first; keep beating and it will come together.) Beat in the maple extract.
• Assemble the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Spoon the reserved walnut syrup over the cakes, letting it soak into the holes.
• Coarsely chop the walnuts. Transfer 1 cup frosting to a medium bowl; fold in the chopped nuts. Put 1 cake layer on a platter and spread the walnut frosting on top. Top with the second cake layer. Cover the whole cake with the remaining maple frosting. Decorate with more walnuts.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

MAPLE UPSIDE-DOWN CAKE

Steps:

• Heat syrup until boiling, and pour it into a rectangular oven proof dish that is about 2 inches deep, with dimensions of about 6" X 10".
• Cream butter and sugar til fluffy. Beat in egg.
• Sift flour, baking powder and salt, and add to butter mixture, alternating with additions of the milk.
• Pour batter into the hot syrup.
• Bake at 375 F for 25 - 30 minutes, or until a toothpick inserted in center comes out clean.
• Cool cake 10 minutes, and heat a platter. Run a knife around the edges to loosen it. Flip the cake onto the heated platter. Dot the top with the pecan halves and cut into portions. Serve warm with whipped cream.

MARY BERRY'S MAPLE SYRUP CAKE

Steps:

• You will need a deep, round, 8 inch cake tin.
• Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
• Pre-heat the oven to 325.
• Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
• Stir in the chopped pecan nuts.
• Spoon the mixture into the prepared cake tin and level the surface.
• Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
• Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
• Whip the cream until it just holds its shape and then fold in the maple syrup.
• Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
• Decorate the top with the shredded orange zest.
• Store in the refrigerator.

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.

MISO-MAPLE LOAF CAKE

Steps:

• Center a rack in the oven and heat oven to 350 degrees. Butter an 8 1/2-inch loaf pan and dust with flour, or use baker's spray.
• Whisk together the flour, baking powder and baking soda in a medium bowl. Put the sugar, salt and zest in the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Reach in and rub the ingredients together until the sugar is moist and fragrant; it may even turn orange. Add the butter, miso and maple syrup to the sugar. If using a stand mixer, attach the bowl and fit it with the paddle attachment.
• Beat on medium speed for about 3 minutes, scraping down the bowl and beater(s) as needed, until the mixture is smooth and creamy. One by one, add the eggs, beating for a minute after each goes in. Beat in the vanilla. The mixture might curdle, but this is a temporary condition. Turn off the mixer, add the dry ingredients all at once and pulse to begin the blending, turning the mixer on and off in very short spurts on the lowest speed. Then, beat on low speed until the dry ingredients are almost incorporated. With the mixer still on low, pour in the buttermilk and blend well. Scrape the batter into the pan, working it into the corners and smoothing the top.
• Bake for 50 to 55 minutes, checking the loaf after 40 minutes and covering the top loosely with a foil or tented parchmentif it's browning too fast. The loaf is properly baked when it pulls away from the sides of the pan and a tester inserted into the center comes out clean. Transfer the pan to a rack and let the bread rest for 5 minutes, then run a table knife around the edges of the loaf and unmold onto the rack; turn it right side up.
• If you'd like to glaze the loaf, stir the marmalade or jam with 1 tablespoon water and heat the mixture in the microwave or over low heat until it comes just to a boil. Using a pastry brush or a spoon, cover the top of the loaf with the glaze. Allow the loaf to cool to room temperature before slicing. Wrapped well, the cake will keep for about 4 days at room temperature. If it becomes stale - and maybe even if it doesn't - toast it lightly before serving. If you haven't glazed the cake, you can wrap it airtight and freeze it for up to 2 months; defrost, still wrapped, at room temperature.