2.3.13

MAPLE CAKE


When I spread on the icing… there are always birds fluttering inside of me. And 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 conjures up for me. 

MAPLE CAKE
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
 
• 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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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!