Baked Explorations just keeps on giving. This cake was also adapted from my latest cake heroes; Matt Lewis and Renato Poliafito’s maple cupcakes recipe. It has 2 cups of real maple syrup in the batter, yup 2 cups, but looking at the recipe I instantly knew I wanted to make a cake and not cupcakes. Plus I opted to go without walnuts. I like the maple walnut combination, but crunchy walnuts don’t exactly fit the golden velvet image maple syrup conjure up for me. One note of caution! Once the flour is thoroughly incorporated do not beat the cake batter any longer. Beating the flour develops the gluten and this makes the cake batter elastic and the cake dense. Glutinous cakes have a nasty crumb and are not at all enjoyable. This is true of every cake, but especially true in case of a cake [such as this one] with high liquid content.
It was my birthday and we had a Dairy Cream “Skor Cake” the day before. Yes I know I should have made the cake. But I didn’t want to make another chocolate cake and yet the cake had to appeal to a wider audience. So belatedly happy birthday to me, here is the cake I would have made if I was celebrating alone. Now don’t get me wrong I was glad for the gathering and for all the love. Still I thought I would celebrate today with my own cake, after all cake making always puts me in a good frame of mind. And when I spread the icing… there are always birds fluttering inside of me. So here is for the passage of time and for family and for good friends and for insignificant milestones, even if only an old Beatles song commemorates the year and yes I am glad I lasted this long and I hope there will be a few more birthdays left for us to enjoy together. We are working our way through the maple cake now; the leftover ice cream cake will just have to wait.
3 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
1/2 cup + 2 Tbsp unsalted butter, room temperature
2 cups pure maple syrup (preferably Grade B)
3 large egg yolks
1 large egg
1-1/4 cups whole milk
1 batch of maple cream cheese frosting
• Preheat oven to 325°F.
• Line the bottom of two 9-inch cake pans with parchment paper.
• Spray the paper and the sides of the pan with cooking spray.
• Sift 3 cups flour, baking powder, and salt into medium bowl.
• Beat the butter and shortening 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. Once the flour is incorporated, do NOT beat any longer.
• Divide the batter equally between the prepared pans and smooth the tops.
• Bake cakes for 45 minutes or until the tester inserted into center comes out clean.
• Cool cakes in the pans on racks for 30 minutes.
• Run a small knife around sides of the cakes to loosen.
• Remove cakes from cake pans and place on a wire rack.
• Remove the parchment paper and cool the cakes completely.
• Meanwhile prepare the maple cream cheese frosting.
• Place one of the cake layers on the platter.
• Spoon 1 cup frosting over the top and spread evenly to the edge.
• Invert the second cake layer and place on the top.
• Crumb coat the entire cake; cover it all over with a thin coat of frosting.
• Place in the fridge for 1-2 hours to chill. [It took quite a while]
• Remove cake from the fridge and spread remaining frosting evenly over the top and the sides of the cake.
• Chill the cake thoroughly, overnight or at least for a couple of hours before slicing.
• Let it sit at room temperature for 30-40 minutes and then serve.
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