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 CAKE WITH MAPLE SYRUP FROSTING
Provided by Matt Lewis
Categories Cake Milk/Cream Mixer Egg Dessert Bake Easter Fourth of July Mother's Day Walnut Birthday Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 19
Steps:
- For cake:
- Position rack in center of oven and preheat to 325°F. Butter two 8-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Dust pans with flour; tap out excess. Sift 3 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and shortening in large bowl 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 in 2 additions. Fold in walnuts. Divide batter equally between prepared pans (about 3 1/2 cups for each); smooth tops.
- Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Invert cakes onto racks; remove parchment. Cool cakes completely.
- For frosting:
- Sift powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and maple syrup and beat just until smooth (do not overbeat or frosting may become too soft).
- Using serrated knife, trim off domed top of each cake layer, creating flat surface. Place 1 cake layer, trimmed side up, on platter. Spoon 1 cup frosting in dollops over top of cake layer; spread evenly to edges. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. Arrange walnut halves around top edge of cake. DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.
- Cut cake into wedges and serve.
MAPLE SYRUP PUDDING
This is a Quebec recipe. Very simple and easy. You can add nuts if you like. The maple syrup pudding is an 'upgraded' version of poor man's pudding, which uses brown sugar syrup. The maple syrup will sink to the bottom.
Provided by CHOCO4EVER
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
- In a medium bowl, beat together sugar, butter, egg, and vanilla extract using an electric mixer until soft and creamy, at least 10 minutes.
- Combine the flour, baking powder, and salt; stir into the butter mixture a little at a time, alternating with the maple syrup and milk. Just mix enough to moisten. Pour into the prepared pan.
- Bake in a preheated oven for 45 minutes. The maple syrup will sink to the bottom, and the top should be lightly browned. Serve warm.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 25.1 g, Cholesterol 21.7 mg, Fat 2.7 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 135.4 mg, Sugar 15.6 g
MAPLE LAYER CAKE
This homemade layer cake is dense with flavors of dark-amber syrup and fresh, crushed walnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Butter two 9-by-2-inch round cake pans, and dust with flour. Tap out any excess flour, and set pans aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy. Add the maple syrup, and beat until combined. Add the eggs, and beat until combined.
- In a large bowl, sift together the flour, baking powder, salt, and ginger. Add the flour mixture to the butter mixture, and beat to combine. Beat in the milk and vanilla extract until combined. Stir in 3/4 cup chopped walnuts.
- Divide batter between the two prepared pans. Bake until golden and a cake tester inserted into the centers comes out clean, about 40 minutes; rotate the cake pans halfway through baking time to ensure even baking. Transfer pans to a wire rack to cool.
- Turn out cakes, and place one, top-side up, on a cake stand or platter. Spread 1 1/2 cups maple buttercream frosting evenly over the top. Place the second cake layer on top, and spread the remaining 2 1/2 cups frosting around the sides and over the top. Using your hands, gently press the remaining 3/4 cup walnuts onto the sides of the cake.
MAPLE SYRUP CAKE
Using maple syrup and pecan nuts, Mary Berry's Canadian inspired cake is filled with whipped cream, and is a real treat for a special gathering at coffee time
Provided by Mary Berry
Categories Dessert, Dinner
Time 2h10m
Number Of Ingredients 12
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 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 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.
MARY BERRY'S MAPLE SYRUP CAKE
Mary Berry is one of the queens of baking in the UK and this is what she calls her Canadian inspired cake. Sounds very yummy indeed.
Provided by Sarah_Jayne
Categories Dessert
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
MISO-MAPLE LOAF CAKE
This cake, adapted from "Baking With Dorie" (Mariner Books, 2021), is comforting and surprising. The ingredients that give it its name, miso and maple syrup, are strong characters, but they prove themselves good team players. When baked, their flavors are warm and satisfying, mellow and not immediately knowable at first. They hover in that space between sweet and savory. Coarse-crumbed - admirably so - and sturdy, the cake is easy to slice, easy to serve at breakfast and easy to pick up and nibble in the afternoon. It's as good with butter and jam as it is with a little cheese. And it keeps well: It'll hold at room temperature for about 4 days.
Provided by Dorie Greenspan
Categories snack, cakes, dessert
Time 1h10m
Yield One 8 1/2-inch loaf
Number Of Ingredients 13
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.
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