You Need This! Maple Breakfast Cake Recipe - Old Cookbook Show
Maple Breakfast Cake Recipe - Glen And Friends Old Cookbook Show
Today we delve into a little culinary history from the maple sugar shacks of Ontario. Breakfast Cake? I guess that's a thing - Even if you don't eat this cake for breakfast, it's a solid maple cake recipe.
Sift together
1 ½ cups sifted pastry flour
½ cup whole wheat flour
4 teaspoons baking powder
1 teaspoon salt
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
Combine
1 egg, beaten
⅔ cup maple syrup
⅔ cup milk
1 ½ teaspoons melted butter
Add to dry ingredients. Turn into a greased 9-inch pan and sprinkle top with cinnamon and maple sugar. Bake 35 minutes at 400º.
Making Maple Syrup at home:
Making Maple Sugar:
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Recipe: Maple Walnut Cake
This delicious Maple Walnut Frozen Yogurt Cake is created by Ashley Chapman! Are you looking to create something stunning for a party/event? This step by step tutorial will show you all the tips and tricks on how to create your very own Maple walnut masterpiece!
Amazing Fall Dessert: Maple Walnut Cake (just for the maple lovers like me)!
In today's video I am sharing an amazing fall recipe. Maple Walnut Cake. Wow it is so good. Its a little drier of a cake than i am used to but i may have over baked it a tad. But it will definitely become a regular here in our home!
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Here is the link to the online recipe to this cake:
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Maple Walnut Apple Cake with Warm Maple Bourbon Sauce, NYS Fair Maple Cooking Competition Winner
Recipe for Maple Walnut Apple Cake with Warm Maple Bourbon Sauce featuring New York State Pure Maple Syrup
(New York State Fair Maple Cooking Competition Winner)
Ingredients:
Cake:
3 cups Granny Smith apples, cored, peeled and diced
3 cups flour, sifted and divided
2 eggs
1 cup sugar
¾ cup New York State Pure Maple Syrup
1 1/3 cups canola oil
1 tsp vanilla
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp apple pie spice
1 cup walnuts, chopped
Maple bourbon sauce:
¼ cup unsalted butter
½ cup New York State Pure Maple Syrup
1 cup confectioner’s sugar
2 tbsp bourbon
Instructions:
To make the cake:
1. Dredge the apples and nuts thoroughly with 1 cup of the flour.
2. Beat eggs, sugar and maple syrup together; add oil and vanilla, then dry ingredients.
Add apple and nut mixture. Mix only until apples and nuts are evenly distributed
through the batter. (Note: the batter will be very thick).
3. Distrbute evenly into buttered bundt ban or two loaf pans. Bake in preheated 375
degree oven for 1 hour.
4. Allow cake to cool in pan 10 minutes before inverting onto cake plate.
5. Slice and serve with the maple bourbon sauce (below) drizzled over top.
To make the sauce:
1. In a saucepan, melt the New York State Maple Syrup, bourbon and butter, whisking
occasionally. Once butter has melted, remove from the heat and whisk in the
confectioner’s sugar.
Leftovers are also good room temperature, cold or warmed.
Insist on New York Pure Maple
Maple is New York's finest tradition - you can taste it in every drop.
To find NYS Maple Farms selling Maple products visit NYSmaple.com/buy-local
For recipes featuring Pure NYS Maple visit NYSmaple.com/recipes
Visit our Kids educational section for FREE Downloadable Worksheets at NYSmaple.com/educational-resources
Our Industry:
New York State is home to the largest resource of tappable maple trees within the United States, and over 2,000 maple sugarmakers. As an abundant and sustainable crop, New York’s gourmet maple industry is vibrant and growing on an annual basis.
Our state’s unique climate and forestry make it naturally perfect for maple syrup production. This pure, additive-free sweetener is made simply by removing water from the sap to concentrate the natural sugars and nutrients made by the tree.
Maple production tends to be a community endeavor, many times involving the entire extended family working together to accomplish one common goal: to produce a pure, all-natural maple syrup that they can take pride in calling their own. The gourmet maple syrup and granulated sugar that come as a result are delicious additions, and dare we say necessities, to any kitchen worldwide.
Oven-Baked Candied Maple Pecans - the Tastiest Nuts ever! | Bake with Sally | Cupcake Jemma
This is my TOP SECRET treat! These Maple Pecans are going to transform your cookies, brownies, ice cream and the rest! But in all honesty I love to eat these Pecans on their own whilst watching a movie. They are quick, easy and involve just 5 ingredients.
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I'll be here on Thursday with a recipe for the Oatmeal Raisin Cookie, so stay tuned and I'll see you then!
Love Sally
xxx
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80g Maple Syrup
15g Butter (I use unsalted, but salted is fine!)
1/2 tsp Salt
1/4 tsp Cinnamon
200g Pecans
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Pro Baker Anna Olson Makes FROZEN MAPLE WALNUT TORTE Live!
Professional Baker Anna Olson Makes FROZEN MAPLE WALNUT TORTE Live! Check out the recipe below so you can bake along with Anna!
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Recipe
Gluten-free
Serves 12 (Makes one 9-inch/23 cm torte)
Prep Time: 40 minutes, plus freezing
Cook Time: 75 minutes
Ingredients
Maple Walnuts:
1¼ cups (125 g) walnut pieces
¼ cup (60 mL) pure maple syrup
Meringue:
4 large egg whites, room temperature
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
Filling and Assembly:
2½ cups (625 mL) whipping cream
⅔ cup (160 mL) pure maple syrup
1 tsp vanilla extract
Directions
1. Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
2. For the maple walnuts, toss the walnut pieces with the maple syrup and spread in a
single layer on the baking tray. Toast for about 15 minutes, until browned. Cool the nuts
on the tray and then roughly chop them by hand. Turn down the oven to 275°F (135°C).
3. For the meringue, using a dark marker, trace three 8-inch (20 cm) circles on the
parchment paper, leaving 1 inch (2.5 cm) between the circles. (Use two sheets of
parchment paper and two baking trays, if needed.) Turn the sheet(s) over.
4. Using electric beaters or a stand mixer fitted with the whip attachment, whip the egg
whites at high speed until foamy. With the motor still running, pour in the granulated
sugar and whip until the egg whites hold a stiff peak when the beaters are lifted. Whip in
the brown sugar quickly.
5. Dollop and spread the meringue over the three circles, to just a ½ inch (1.2 cm)
inside the edge of each circle (the meringue will expand as it bakes). Bake for about an
hour, until crisp (a fair bit of browning is OK). Allow to cool completely on the trays
before assembling. Remove the parchment paper.
6. For the filling, using electric beaters or a stand mixer fitted with the whip attachment,
whip the cream to medium peaks and fold in the maple syrup, vanilla and all but 3 Tbsp
(45 mL) of the chopped maple walnuts.
7. Grease a 9-inch (23 cm) springform pan and line it with parchment paper. Place one
meringue disc at the bottom of the pan and spread it with a third of the cream. Top with
the second meringue disc and another third of the cream. Repeat once more with the
remaining meringue and cream and then sprinkle the top layer with the reserved 3 Tbsp
(45 mL) chopped maple walnuts. Freeze overnight, loosely covered.
8. An hour before you plan to serve the torte, transfer it from the freezer to the fridge.
The meringue layers will soften slightly, allowing for easier slicing. The torte will keep,
well wrapped, in the freezer for up to 2 weeks.
Notes
When warmed slightly in the fridge, this simple frozen torte slices easily to reveal the
textures of creamy semifreddo and crunchy meringue within. A few fresh berries on the
plate add just the right amount of colour, or you can prepare the Raspberry Coulis (page
XX) and spoon some alongside each slice.
The challenge with many baked meringue recipes is to keep the meringue from
browning. In this case, because the meringue has brown sugar in it, tinging it brown
already, the browning is actually expected and adds a caramel flavour that
complements the maple syrup.
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