Lady M | Pumpkin Maple Spice Cake
Lady M | Maple Pumpkin Spice Cake
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*Recipe*
2 Cups of purée pumpkin
4 Large eggs
1/4 cup melted butter
1/2 cup vegetable oil
2/3 cup apple juice or apple cider
1/4 cup sour cream
1 Tbs vanilla extract
1 Cup maple syrup
1 Cups of maple sugar or pure cane sugar
2 3/4 cups all-purpose flour
2 Tsp baking soda
1/4 Tsp baking powder
1/2 Tsp salt
1 Tsp ground cinnamon
1 Tsp ground ginger
1 Tsp fresh grated or ground nutmeg
1/4 Tsp ground cloves
1/2 cup sunflower or pumpkin seeds
1/2 cup dried cranberries
*Instructions*
Preheat oven to 350 degrees F. Grease and flour two 9x5 loaf pans of 6 5 3/4x3x2” mini loaf pans.
In a large bowl combine flour,baking soda, baking powder, salt, cinnamon, ground cloves, nutmeg, ground ginger, sunflower seeds and dried cranberries set aside.
In another bowl whisk together pumpkin purée, eggs,melted butter, oil, sour cream, vanilla extract, apple juice or cider, maple sugar or pure cane sugar until well combined.
Now add dry ingredients to wet mix until just combine.
Pour batter into prepared loaf pans.
Bake in preheated oven for 60 to 65 minutes, or until a cake tester inserted into the Center comes out clean.
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Maple buttercream | Easy & delicious fall frosting recipe
For today’s recipe we are making one of my favourite fall frosting recipes.. maple buttercream! This simple frosting recipe is the perfect addition to fall cakes and cupcakes. The buttercream has a light and airy texture and thanks to the use of both maple extract and pure maple syrup this frosting is packed with delicious maple flavour. It pairs perfectly with both pumpkin and the rich flavour of fall spices, making it a very versatile frosting for fall baking.
Maple buttercream recipe:
Ingredients:
1/2 cup softened salted butter 113g
2 cups powdered sugar 200g
1 tablespoon cream or milk (add more if needed)
1 tablespoon pure maple syrup
1/2 teaspoon maple extract (can substitute vanilla, will result in a more subtle maple flavour)
Directions:
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment cream the butter on low for a few minutes until it is nice and smooth and soft. The amount of time needed will vary depending how soft your butter was to begin with. Add 1/2 of your powdered sugar and mix on low for 30 seconds to 2 minutes until combined. Scrape down the bowl. Add in remaining powdered sugar and continue mixing for 3 minutes. You will know that your butter cream is ready for the next step when it is pale in colour and thick and fluffy. Scrape down the bowl. Add in maple extract, maple syrup and cream or milk and mix on low until combined. If the buttercream frosting is still too thick add in more cream/milk 1 teaspoon at a time until your desired consistency is reached.
Now your buttercream is ready to put in a piping bag and start decorating. If you have enjoyed this recipe I w Ould appreciate it so much if you would like or subscribe for more recipes! If you have any questions or comments let me know down below!
HOLIDAY SPICE CAKE WITH MAPLE FROSTING | GLUTEN FREE & REFINED SUGAR FREE (EASY & HEALTHY)
Hello everyone, welcome back to my channel! Hope everyone is staying safe during such times. I was sitting at home and thought to myself.. why not spice up the holiday, with a holiday spice cake?!? Today I am sharing a perfect healthy dessert that screams that the holidays are around the corner. For this recipe, you will need the following ingredients:
THE SPICE CAKE:
1) 188 grams Blanched Almond Flour
2) 24 grams (3 Tbsp) Coconut Flour
3) 3/4 Tsp Baking Soda
4) Pinch of Himalayan Salt
5) 1 Tbsp Ground Cinnamon
6) 1 Tbsp Ground Ginger
7) 1 1/2 Tsp Ground Cardamom
8) 3/4 Tsp Ground Nutmeg
9) 3/4 Tsp Ground Cloves
10) 3/4 Tsp Ground Allspice
11) 3 Large Eggs
12) 1/2 Cup Coconut Oil
13) 1/2 Cup Maple Syrup or Honey
14) 3 Tbsp Coconut Sugar
15) 1 Tbsp Vanilla Extract
16) 110 grams (3/4 Cup) Coarsely grated apples (peeled)
THE MAPLE FROSTING:
1) 1 Cup cashews (soaked for minimum 5 hours or over night)
2) 1/4 Cup + 1/2 Tsp Maple Syrup
3) 2 Tsp Water
4) 1 1/2 Tsp Vanilla Extract
5) 1/8 Tsp Himalayan Salt
6) 1 Tsp Lemon Juice
DIRECTIONS:
1) Preheat the oven to 350 degree's Fahrenheit and line a 8x8 pan with parchment paper. If you don't have the size of the pan, you can try making one with your existing pans (look at the video for an example).
2) In a medium bowl sift the almond flour and the coconut flour. Add the baking soda, salt, ground cinnamon, ground ginger, ground cardamom, ground nutmeg, ground cloves, and ground allspice and mix.
3) In a separate bowl, mix the eggs with the coconut oil, honey/maple syrup, coconut sugar, and vanilla extract.
4) Peel and coarsely grate your apple and fold the coarsely grated apple (110 grams) to the egg mixture .
5) Add the wet ingredient mixture bowl with the eggs) to the dry ingredient mixture (bowl with the flours). Mix until everything is combined together.
6) Pour the batter into your lined pan and bake in the oven for 20-22 minutes or until a toothpick inserted in the middle comes out clean.
7) Move on to making the frosting. Drain and wash the soaked cashews and add them to a blender. Blend and then add the remaining ingredients (maple syrup, water, vanilla extract, salt and lemon juice).
8) Allow the cake layer to cool before applying the frosting. Once cooled, add the frosting to the cake and decorate with pieces of walnuts and ground cinnamon, or any other toppings of your choice!
9) Slice into pieces and ENJOY!!!
Thanks again for stopping by. I hope you enjoyed this video and I hope you enjoy this amazing festive dessert!! Until next time!
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MORE RECIPES:
Cranberry Bliss Bars:
Twix Bars:
Pumpkin Pie:
Gluten Free Bread:
Apple Cake:
Beet Hummus:
Almond Milk:
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Banana Bread:
Condensed Milk:
Brownies:
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Blueberry Mousse:
Butter Tarts:
Song: Vlad Gluschenko - Flamingo
Music provided by Vlog No Copyright Music.
Creative Commons - Attribution 3.0 Unported
Video Link:
Amy Roloff Making Spice Bundt Cake with Maple Glaze Frosting
I like spice cake. The warm spices of cinnamon, nutmeg and ginger have this rustic comforting soft delicious taste. And it’s a cake I like anytime of the year and not just the Fall time. And if you’re looking for a good piece of sweetness to go with coffee this is the cake. A piece is good anytime of the day too.
I made this cake with un-sweeten applesauce for the flavor and to provide moistness. If you make the cake with buttermilk it will also give the cake the moistness and tenderness as well
Instructions:
3 cups of Flour
1 ½ Tbsp Baking Powder
1 Tbsp Cornstarch
2 Tbsp Cinnamon
1 ½ tsp Ginger
½ tsp Nutmeg
½ tsp Salt
¾ cup unsalted Butter
1 ½ cup Sugar
½ cup Brown Sugar
4 Eggs, room temperature
½ cup oil
2 tsp Vanilla
1 2/3 cups Applesauce (or substitute with Buttermilk)
1/3 cup Sour Cream
Glaze:
* 1 ½ cups Powdered Sugar
* 3 oz of Cream Cheese
* ½ tsp Vanilla
* 3 Tbsp Butter, room temperature
* 2 Tbsp good Maple Syrup
Directions:
* Preheat the oven to 350 degrees. Prep Bundt pan by greasing the pan, making sure to grease in the ridges and then lightly flour.
* Whisk together the flour, baking powder, spices, cornstarch and salt until combined.
* In a mixer, with the flat paddle, cream the butter until smooth. Add in the sugar and brown sugar and mix until well combined. Add eggs, beating one at a time till combined before adding in the next egg.
* In a bowl, stir together the applesauce and sour cream (or buttermilk), oil and vanilla until completely mixed.
* In the bowl with the butter and sugar, alternate adding in the flour and applesauce mixture, 1/3 each, mixing until just combined, after each one and ending with flour. Be sure not to over mix the batter.
* Pour into the prepared bundt pan. Using a spatula to even out the batter, Gently tap the pan on the counter to ‘pop’ out any air bubbles. Bake in preheated oven for
45 – 55 minutes. Check at 45 minutes. If the middle of the cake looks soft then bake for another 5 minutes. After 5 minutes, check with a toothpick or sharp knife and if clean take the cake out of the oven. Let the cake rest for about 15 minutes before using a knife to loosen the cake around the sides and edges. Continue to cool for another 30 minutes before removing the cake.
* For the glaze. In a bowl, mix together the cream cheese and butter till combined. Add in the powdered sugar and mix until smooth. Add in the vanilla and maple syrup and stir until smooth. Adjust for the consistency desired by adding in more powdered sugar and/or butter or milk. Drizzle over the cool cake.
Enjoy.
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Layered Rum Pumpkin Cake Recipe with Maple Cream Cheese Frosting
In light of this pumpkin layer cake recipe video, I'm collaborating with one of my all-time favorite Youtuber's ever, Entertaining with Beth. You won't find a more down to earth, nicer, more talented person than Beth, no joke! She is a great cook and I'm super proud to call her friend. So, when you are done with this video, or heck even before, go see her amazing recipe video for pumpkin spiced waffles which will for sure help you start off your day right, In October!
GO WATCH HER VIDEO NOW AT:
SUBSCRIBE TO HER CHANNEL NOW AT:
SUBSCRIBE for more great recipes:
MORE GREAT DESSERT RECIPES:
Coconut Panna Cotta:
Peach Cake:
Peach Tart:
Blueberry Pie:
Apple Fritters:
Rose Apple Pie:
Ricotta Olive Oil Cake:
Peach Cobbler:
Chocolate Cheesecake:
Layered Rum Pumpkin Cake Recipe with Maple Cream Cheese Frosting:
For the Cake:
• 2 cups of melted unsalted butter
• 10 large eggs
• 2 1/2 cups of loosely packed brown sugar
• 2 cups of sugar
• 3 tablespoons of dark rum
• 2 15-ounce cans of canned pumpkin puree
• 5 cups of all-purpose flour
• 1 tablespoon of baking soda
• 1 tablespoon of baking powder
• pinch of salt
• 1 tablespoon of cinnamon
• ½ teaspoon of nutmeg
For the Frosting:
• 2 pounds of softened cream cheese
• 2 cups of softened unsalted butter
• 4 cups of powdered sugar
• 1 cup of maple syrup
• pecan halves and currants for garnish
Makes 1 6-layer 8 cake plus leftovers for trifles
prep time: 30 minutes
cook time: 15 minutes
Procedures:
1. Preheat the oven to 350°
2. In a standing mixer with the whisk attachment on low speed mix together the eggs, melted butter, sugars and pumpkin until combined.
3. In a separate large bowl whisk together the flour, baking soda, baking powder, salt and seasoning blend.
4. Add the bowl with the dry ingredients to the bowl with the eggs and sugar and mix together on low speed
5. Next, evenly distribute the batter onto 3 cookie sheet trays lined with parchment paper and sprayed with non-stick spray and bake in the oven on 350° for 15-18 minutes. Let completely cool before icing.
6. In a standing mixer with the paddle attachment, cream together the cream cheese and softened butter until it becomes light and fluffy. Add in the powdered sugar, and syrup, and whip until incorporated and smooth.
7. Once the cakes have cooled use an 8 cake cutter to make 6 layers. Ice in between each layer with the cream cheese frosting and top off with pecans and currants.
8. Note: There will be lots of leftover pumpkin cake pieces as well as icing which is perfect for making trifles in a glass or just mixed together and eaten
Spice Cake for the Holidays
The holidays are a great time for a couple of indulgences, and this ain't your regular carrot cake!
The spice cake gives you that warm and inviting feeling, and looks great on any table at the end of a meal!
And if you're looking for more holiday recipes, you'll find everything you need in this playlist!
Check out the website for recipes and more:
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Ingredients:
3 1/2 cups (350g) - Almond Flour
2 tsp - Ground Cinnamon
1/2 tsp - Ground Nutmeg
1/4 tsp - Ground Cloves
2 tsp - Baking Powder
3 Eggs
1/2 cup (125ml) - Maple Syrup
1/4 cup (60ml) - Coconut Oil
2 tsp - Vanilla Extract
The zest/juice from 1/2 an orange
3-4 cup (500g) - Carrots (grated)
1/3 cup (50g) - Pumpkin Seeds (toasted)
Frosting:
3/4 cup (200g) - Ricotta Cheese
2-4 tbsp - Maple Syrup
1/2 tsp - Ground Cinnamon
1/2 tsp - Vanilla Extract
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Recipe:
00:00 - Introduction
00:25 - Prepping the Dry Ingredients
00:52 - Prepping the Wet Ingredients
01:43 - Making the Cake
03:09 - Making the Frosting
04:27 - The Final Product
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♫ Music: Epidemic Sound
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#theactivefoodie #carrotcake #christmasrecipes