Monday, April 30, 2012

Maple Layer Cake

On Saturday I invited some family friends over to my apartment and I wanted to make a cake  to serve. Due to dietary restrictions, I had to find a cake without chocolate, cheese or small fruits. The selection was a bit limited, but I found this maple cake from Martha Stewart and it did the trick. She recommends serving it with a maple-buttercream frosting, but I am not a big fan of buttercream. I also do not like the idea of using an entire pound of butter for the icing. I found a caramel/brown sugar icing recipe from I ended up spreading the icing on top of the cake and just putting whipped cream on the sides.



  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
  • 2 3/4 cups all-purpose flour, sifted, plus more for pans
  • 2 cups pure maple syrup
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger- I substituted ground nutmeg
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups chopped (6 ounces) walnuts- I omitted

    1. 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.
    2. 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.
    3. 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.
    4. Divide batter between the two prepared pans. Bake until golden and a cake tester inserted into the centers comes out clean, about 30 minutes; rotate the cake pans halfway through baking time to ensure even baking. Transfer pans to a wire rack to cool.
    5. 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
    • 1/2 cup butter
    • 1 cup brown sugar, packed
    • 1/4 cup milk
    • 2 cups sifted confectioners' sugar, more or less
    • hot water, optional
    In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners' sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of cake.

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