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
Provided by Katie Lee Biegel
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
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 SYRUP PUDDING CAKE
Make and share this Maple Syrup Pudding Cake recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 1 maple syrup almost to a boil.
- Cream together butter, sugar and egg.
- Combine and add milk, flour,baking powder and salt.
- Grease and flour one 8 inches cake pan.
- Add maple syrup; drop in chopped pecans.
- Cover with cake batter and bake at 350 degrees for
- 20-30 minutes. Turn upside down and serve with ice-cream.
MAPLE-APPLE PUDDING CAKE
I got this recipe from a cooking magazine-the sauce forms in the bottom of the dish and the fruit studded cake rises to the top. I have not made this yet but will soon-will probably substitute pecans for the walnuts if I use nuts at all. My son is not a fan.
Provided by tammarie
Categories Dessert
Time 1h
Yield 1 cake, 9 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350. Spray 8" square baking dish with cooking spray.
- Whisk flour, baking powder, salt and cinnamon in a large bowl.
- Whisk egg and brown sugar in medium bowl until smooth. whisk in milk, butter and vanilla.
- Stir into flour mixture just until dry ingredients are moistened.
- Fold in apple and cranberries.
- Pour into baking dish.
- Bring syrup and apple juice to a boil in a saucepan. Gently pour over batter; sprinkle with nuts.
- Bake 35 to 45 minutes or until op of pudding springs back when lightly touched and sauce forms on bottom (do not over-bake). Cool 20 minutes on wire rack, serve warm with a dollop of whipped cream if desired.
Nutrition Facts : Calories 296.2, Fat 6.4, SaturatedFat 3.7, Cholesterol 38.4, Sodium 213.5, Carbohydrate 58.5, Fiber 1.3, Sugar 42.8, Protein 2.7
MAPLE, APPLE & PECAN CAKE
This maple, apple and pecan cake with apple sauce has a beautiful texture. It makes a perfect centrepiece dessert for the dinner table
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 14
Steps:
- To make the apple purée, cook 250g peeled and chopped cooking apples with a splash of water in a pan with a lid until soft for about 10 mins. Purée with a hand blender or in the small bowl of a food processor.
- Butter and line the base of a 20cm springform cake tin with parchment. Heat oven to 180C/160C fan/gas 4. Beat the butter and sugar until light and fluffy. Mix the maple syrup and egg together and gradually add them. Sift the flour with the bicarb and baking powder. Add a good pinch of salt and the nuts. With a large metal spoon, fold the flour into the butter and sugar, alternating with the apple purée. Scrape the batter into the prepared tin. Bake for 40 mins, or until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a rack and peel off the baking parchment.
- To make the buttercream, beat the butter until soft, then add the icing sugar and beat until smooth. Gradually add the maple syrup, beating as you do so. Slice the cooled cake in half then, using a spatula, spread half of the icing over the first layer. Add the other layer on top, then top with the rest of the buttercream. Pulse the pecans in a food processor with the brown sugar (or finely chop and mix). You should end up with a coarse mixture. Scatter this over the top of the cake.
Nutrition Facts : Calories 545 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
MAPLE PUDDING CAKE
Categories Mixer Dessert Bake Vinegar Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Put oven rack in upper third of oven and preheat oven to 350°F.
- Stir together maple syrup, heavy cream, cider vinegar, and pinch of salt in a small saucepan and bring to a boil, then remove from heat.
- Beat together butter and sugar in a bowl with an electric mixer until light and fluffy, about 1 minute. Add egg and vanilla, then beat until just combined (batter will be very thick).
- Sift flour, baking powder, and salt together into egg mixture and stir with a rubber spatula until just combined.
- Pour 1/3 cup syrup mixture into baking dish. Divide batter in bowl into 6 mounds with rubber spatula and spoon each mound onto syrup mixture in baking dish, spacing mounds evenly. Pour remaining syrup mixture over and around mounds.
- Bake until topping is golden and firm to the touch, 25 to 30 minutes. Serve warm, with crème fraîche or sour cream if desired.
SLOW-COOKER APPLE PUDDING CAKE
A satisfying dessert, pudding cake is a superb treat on a chilly night. It has three separate layers-apples, cake and sauce-and I like to serve it in a bowl. -Ellen Schroeder, Reedsburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the flour, 2/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into the bottom of a greased 4- or 5-qt. slow cooker; sprinkle apples over batter., In a small bowl, combine orange juice, honey, melted butter, cinnamon and the remaining 1/4 cup sugar; pour over apples. Cover and cook on high 2-3 hours, until apples are tender., In a small bowl, combine sour cream and confectioners' sugar. Serve with warm pudding cake.
Nutrition Facts : Calories 431 calories, Fat 17g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 461mg sodium, Carbohydrate 64g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.
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