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.
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Allisyn Donovan
d_a93@gmail.comThis cake is a bit time-consuming to make, but it's worth the effort.
Kaudha Bridget (20/U/VAD/7279/PD)
k-b@yahoo.comI love the combination of maple syrup and walnuts in this cake. It's a unique and delicious flavor.
RGMK0
rgmk0@hotmail.frThis cake is a classic for a reason. It's simple, delicious, and always a crowd-pleaser.
Ghullam abbas
ghullam-a23@aol.comI've made this cake several times and it's always a hit. It's the perfect dessert for any occasion.
Miso Pakati
m-pakati@hotmail.comThe cake was moist and flavorful, and the frosting was the perfect complement.
Musa Khalid
khalid-musa84@yahoo.comThis cake was easy to make and it turned out beautifully.
Khalil ahmad Mohammadi
a_khalil67@gmail.comI made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Monica Wambui
wambui-m3@gmail.comThis cake was a huge hit at my party! Everyone loved it.
Godfady Walugs
walugsg@yahoo.comThe cake was a little dry, but the frosting was amazing.
Hasset Haileselassie
h_h11@hotmail.comThis cake was a bit too sweet for my taste, but it was still good.
Padraig Pedersen
ppadraig@yahoo.comI'm not a huge fan of maple syrup, but I really enjoyed this cake. The sweetness of the frosting was balanced perfectly by the tartness of the cranberries.
Nobesuthu Nobesuthu
nobesuthu39@gmail.comMy family loved this cake! It was easy to make and it turned out perfectly.
Khan Khan tareen
khan-k@hotmail.frThis maple cake was absolutely delicious! The cake was moist and flavorful, and the maple syrup frosting was the perfect finishing touch. I will definitely be making this cake again soon.