Maple Layer Cake

Do you cook with maple syrup?  I admit, I don’t often think of adding maple syrup to my recipes.  But in my collection is this wonderfully moist, delicious Maple Layer Cake that makes me wonder why I don’t use it more often.  Please use a good quality maple syrup for best results, but if you have to use the imitation stuff, add 1 tsp. maple extract to both the cake and the icing.

Cream:
3/4 cup Butter, softened
3/4 cup Sugar
1/4 cup Brown Sugar
Add one at a time:
4 Eggs, whole at room temp.
Add to above:
3/4 cup real Maple Syrup
1/2 tsp. Vanilla Extract
Sift and add:
3 cups Cake Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1/2 tsp. Cinnamon

Pour batter into greased and parchment lined 9″ round cake pans.  Bake in 350 degree oven 25-30 minutes or until done in center.  Cool on a rack for 10 minutes, turn out onto rack, cool completely.

MAPLE FROSTING:

Cream until soft and light:
8-oz Cream Cheese, room temp.
1/2 cup Butter, room temp.
2 Tabl. pure Maple Syrup
 
Add and Whip:
3 1/2 cups Powdered Sugar, sifted


Frost cool cake with Maple Frosting, using some for filling and the rest for icing sides and top.  I like to garnish mine with toasted walnuts.
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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on October 29, 2010, in Cakes, Recipes and tagged , , , , , . Bookmark the permalink. Leave a comment.

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