In the world of sweet treats, maple walnut cake pops reign supreme, captivating taste buds with their delightful combination of maple syrup's rich sweetness and the nutty crunch of walnuts. These bite-sized morsels, crafted from moist cake and coated in a decadent chocolate shell, are perfect for satisfying cravings, adding a touch of charm to parties, or simply treating yourself to a moment of pure indulgence. Get ready to embark on a culinary journey as we explore the art of making these maple walnut cake pops, unraveling the secrets behind their irresistible taste and irresistible appearance. From selecting the finest ingredients to perfecting the delicate balance of flavors, this article will guide you through each step of the process, ensuring that your maple walnut cake pops turn out beautifully and taste divine.
Check out the recipes below so you can choose the best recipe for yourself!
MAPLE-WALNUT CAKE
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 14
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 WALNUT CAKE
This maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. This cake honors his memory and has proven to be a favorite with family and friends throughout the years. -Lori Fee, Middlesex, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 653 calories, Fat 38g fat (20g saturated fat), Cholesterol 116mg cholesterol, Sodium 275mg sodium, Carbohydrate 75g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.
MAPLE WALNUT CAKE POPS
Bacon and walnuts mixed with Betty Crocker™ Super Moist™ cake mix and cream cheese frosting gives you delicious pops - perfect dessert for a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make cake mix as directed on box, using water, oil and eggs; stir in bacon, 1 1/4 cups of the walnuts and 2 1/2 teaspoons of the maple flavor. Pour into pan. Bake as directed for 13x9- inch pan. Cool completely. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add 2/3 cup frosting and the syrup; mix well. Shape into 48 (1 1/4-inch) balls. Place on cookie sheet. Freeze until firm. Refrigerate.
- In 12-inch skillet, cook sugar over medium heat, stirring constantly, until melted and golden. Remove from heat; place remaining 3/4 cup walnuts in sugar mixture, turning to coat. With fork, remove walnuts to waxed paper; cool completely. Into large microwavable bowl, spoon 2 containers frosting. Microwave on Medium (50%) 30 seconds or until melted; stir until smooth. Stir in remaining 1 teaspoon maple flavor. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted frosting and insert into 1 cake ball. Dip cake ball into melted frosting to cover; tap off excess. Top with sugared nuts.
Nutrition Facts : Calories 210, Carbohydrate 25 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 145 mg
MAPLE-WALNUT STICKY BUNS
Mmm! These ooey-gooey goodies will have everyone licking maple syrup from their fingers-and reaching for seconds. The yeast dough chills overnight. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine potatoes, egg, shortening, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Pour syrup into a greased 13x9-in. baking dish; sprinkle with walnuts. In a small bowl, mix sugar and cinnamon. Punch down dough; turn onto a lightly floured surface. Roll into a 24x8-in. rectangle. Spread with butter to within 1/2 in. of edges; sprinkle with cinnamon sugar. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 24 slices., Place in prepared baking dish, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 30-35 minutes or until golden brown. Cool 5 minutes before inverting buns onto a platter.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 114mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
MAPLE-WALNUT ICEBOX CAKE
If you're looking for a quick-to-assemble dessert, look no further than this maple-walnut icebox cake. The syrup and extract add just the right amount of maple sweetness to the whipped cream frosting, while graham crackers magically turn soft and cake-like in the fridge. Coat the edge with a crunchy layer of toasted nuts for a crowd-pleasing treat.
Provided by Lasheeda Perry
Categories dessert
Time 12h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Add the walnuts to a large nonstick skillet over medium heat. Cook, stirring often, until toasted and fragrant, about 5 minutes. Transfer to a cutting board to cool. Once cool, finely chop and store in an airtight container until ready to use.
- Meanwhile, beat the mascarpone, sugar, maple syrup, maple extract, vanilla and salt together in a stand mixer fitted with the whisk attachment on medium-low speed until smooth. With the machine running, slowly add the heavy cream, then increase the speed to medium-high. Continue to beat until fluffy and thick enough to hold stiff peaks, about 2 minutes.
- Line the bottom of an 8-inch springform cake pan with a single layer of graham crackers, breaking up some of them to fill in any gaps. You will need 2 to 3 graham crackers per layer. Spread about 3/4 cup of the maple whipped cream evenly over the top of the crackers, making sure to go all the way to the edges. Repeat until all the crackers and whipped cream have been used, ending with a layer of whipped cream. Use a small offset spatula to create a decorative swirl on top.
- Cover the pan loosely with plastic wrap and refrigerate until the cookies have softened and the cake is chilled through, at least 8 hours and up to 12 hours.
- Gently run a small offset spatula or paring knife around the edge of the cake, then unlock the pan and remove the outer ring. Coat the sides of the cake with the chopped walnuts. Slice into wedges and serve.
MAPLE WALNUT CRUMB CAKE
This is a nice maple twist on a basic European crumb cake. Our guests love it.
Provided by COOKSIS
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h
Yield 15
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
- In a medium bowl, stir together the flour, sugar, salt and baking powder. Separate the mixture into two bowls - one with about 5 cups, and the other with about 3. In the bowl with the smaller amount, stir in the eggs, oil, milk, vanilla extract and maple extract. Pour this mixture into the prepared baking pan. To the remaining bowl, stir in the butter, cinnamon and walnuts until crumbly and well blended. Sprinkle this over the top of the batter in the pan.
- Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 613.1 calories, Carbohydrate 75.2 g, Cholesterol 54.9 mg, Fat 32.4 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 7.9 g, Sodium 227.6 mg, Sugar 41.8 g
MAPLE WALNUT CHIFFON CAKE
A delicious, light chiffon with a very Canadian taste. The butterscotch whipped cream frosting is to die for!
Provided by Kris Mitchell
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 2h35m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, sugar, baking powder, and salt together into a large bowl.
- Make a well in the dry ingredients; place water, oil, egg yolks, vanilla extract, and maple extract into the well. Stir together with a wooden spoon, then beat until batter is smooth; stir in walnuts.
- Place egg whites in a large glass or metal bowl. Sprinkle egg whites with cream of tartar; beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Use a rubber spatula or wire whisk to fold 1/4 the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated; repeat folding with remaining egg whites, 1/4 at a time, folding just until incorporated. Turn the batter into an ungreased 9- or 10-inch tube pan. Cut through the batter with a knife to eliminate large air bubbles.
- Bake in the preheated oven until cake is golden, and a toothpick inserted into the center comes out clean, about 1 hour. Tip the pan upside down over a wire rack to cool, about 30 minutes. Run a knife around the edge of pan to remove the cake; cool completely, about 30 minutes.
- Beat instant pudding and milk together in a bowl; fold in whipped cream. Spread over cake.
Nutrition Facts : Calories 562.3 calories, Carbohydrate 77 g, Cholesterol 141.9 mg, Fat 25.7 g, Fiber 4.5 g, Protein 10.6 g, SaturatedFat 5.7 g, Sodium 747.6 mg, Sugar 49.2 g
CANADIAN MAPLE WALNUT LAYER CAKE WITH FUDGE FROSTING
This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavours - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. Of course this can be made with excellent maple syrup from the USA, but I have called it a Canadian cake, as the maple syrup and maple extract was sent to me by a kind Zaar friend in Canada. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting - defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts - but I prefer the taste of walnuts with the maple syrup.
Provided by French Tart
Categories Dessert
Time 50m
Yield 1 Maple walnut Cake, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- You will need two 8" (20cms) cake tins; greased and lined with baking paper. Pre-heat oven to 160C/325F/Gas 3.
- Beat the butter and sugar together until light, fluffy and pale golden brown - this is essential to make the mixture light and aids the cake to rise. It can take up to 15 minutes by hand or 5 to 10 minutes by hand-held mixer!
- Add the baking powder to the flour, and the milk and maple syrup to the beaten eggs.
- Gently fold in a large spoon of flour, followed by a spoon of egg mixture - mix gently but thoroughly between each addition of flour and egg mixture. Continue to add, fold and mix until the flour and the egg mixture is finished. If the mixture is a little stiff, add some more milk.
- Add the chopped walnuts and gently mix through the cake mixture evenly. You should have a fairly stiff consistency that drops easily.
- Put the cake mixture equally in to the prepared cake tins, smoothing slightly on top, with a slight indent in the middle, then bake for between 25 and 35 minutes in a pre-heated oven. Different ovens vary; these cakes normally take 30 minutes to bake in my oven. (They are cooked when they are well-risen, golden brown and when a wooden skewer comes out clean after being inserted into the middle of the cake.).
- Allow them to cook in the tins for 5 minutes, before carefully taking them out of the tins and allowing them to cool completely on a wire cooling tray/rack.
- While the cakes are cooling, make the fudge frosting/icing. Place all of the ingredients, except the icing sugar, into a saucepan and gently them all together until the sugar is dissolved. Allow to cool slightly and then add the icing sugar, beating to a smooth and glossy finish.
- Place one of the cakes on to a serving plate or tray, if you wish, you can cut each cake in half to make a multi layer cake. Spread some of the frosting/icing on top of the cake and scatter some chopped walnuts over the top if using. Place the other cake on top and pour the remaining fudge frosting/icing over the top of the cake, allowing it to drizzle down the sides. Decorate the top of the cake with walnut halves.
- Serve cut into slices - this cake makes about 8 to 10 slices. Preparation time includes the time to make the fudge frosting/icing.
Nutrition Facts : Calories 706.4, Fat 35.2, SaturatedFat 17.8, Cholesterol 148.7, Sodium 273.9, Carbohydrate 93.7, Fiber 1.5, Sugar 67.8, Protein 7.5
MAPLE WALNUT POUND CAKE
Make and share this Maple Walnut Pound Cake recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In mixer bowl cream butter and sugars until fluffy.
- In another bowl combine flour, baking powder and salt.
- In measuring cup combine milk and maple flavoring, and beat into butter mixture alternatively with flour mixture.
- Beat in eggs 1 at a time.
- Mix in 1 1/2 cups chopped walnuts.
- Turn into greased 9 or 10 inch tube pan and bake in lower third of 300-degree oven 1 hour to 1 hour 15 minutes, just until pick inserted into center comes out clean.
- Cool in pan 15 minutes, then turn out onto rack to cool completely.
- Drizzle with maple glaze and garnish with walnuts.
- Maple Glaze:
- In a small bowl mix 1 cup sifted powdered sugar with 1 to 1 1/2 tablespoons
- Milk to make a glaze of thick pouring consistency. Stir in 1/2 teaspoons maple flavoring.
Nutrition Facts : Calories 524.1, Fat 27.3, SaturatedFat 11.4, Cholesterol 119.1, Sodium 298.7, Carbohydrate 64.4, Fiber 1.6, Sugar 44.2, Protein 7.7
MAPLE WALNUT POUND CAKE WITH MAPLE GLAZE
Categories Cake Food Processor Mixer Nut Dessert Bake Thanksgiving Condiment Walnut Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 Servings
Number Of Ingredients 17
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Finely grind walnuts in processor. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter and sugar into large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in maple syrup, maple flavoring and vanilla extract (butter may look curdled). Mix in dry ingredients. Fold in ground walnuts.
- Pour batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Transfer pan to rack; cool cake about 10 minutes. Using small knife, cut around sides and center of pan to loosen cake. Turn cake out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap tightly in foil and store at room temperature.)
- For glaze:
- Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over pound cake. Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets, about 15 minutes.
Tips:
- For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
- To make the cake pops easier to handle, chill them in the refrigerator for at least 30 minutes before dipping them in chocolate.
- If the chocolate is too thick to dip the cake pops, warm it up in the microwave for a few seconds at a time, stirring in between, until it is smooth and pourable.
- To prevent the chocolate from cracking, dip the cake pops quickly and evenly, and tap off any excess chocolate.
- To decorate the cake pops, you can use sprinkles, chopped nuts, or candy.
- Cake pops can be stored in the refrigerator for up to 2 weeks.
Conclusion:
Maple walnut cake pops are a delicious and easy-to-make treat that is perfect for any occasion. They are also a great way to use up leftover cake. With a few simple ingredients and a little bit of time, you can create a batch of cake pops that will be sure to impress your friends and family.
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