How To make Maple Walnut Poundcake
Walnut streusel 1 1/4 cups packed brown sugar
3/4 cup flour
1/2 cup cold, unsalted butter
cut into pieces
2 teaspoons ground cinnamon
1 cup walnuts :
coarsely chopped
Maple Poundcake 1 1/2 cups butter softened
1 1/2 cups maple flavored pancake syrup
1/2 cup packed brown sugar
1 tablespoon vanilla
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7 eggs :
room temperature
4 1/4 cups flour
Heat oven to 325. Lightly grease an 18 cup tube pan. For streusel: In a medium bowl, stir brown sugar, flour, butter and cinnamon with a fork, or rub mixture with fingertips until crumbly. Stir in walnuts. For cake: With an electric mixer on high speed, beat butter, pancake syrup, brown sugar, vanilla, baking powder, baking soda and salt in a large bowl until blended (mixture will look curdled). Add eggs, one at a time, beating well after each (mixture still looks curdled). With mixer on low speed gradually add flour, beating just until blended and smooth. Spoon half of the batter into prepared pan. Sprinkle with half the streusel. Pour in remaining batter and spread evenly. Sprinkle with remaining streusel. Bake for 1 hour, 15 minutes to 1 hour 25 minutes or until a pick inserted in center of cakes comes out with moist crumbs clinging to it. Cool in pan on a wire rack for 15 minutes. If necessary, run a thin sharp knife around edge of pan to loosen cake. Place cookie sheet over pan and carfully invert both. Remove pan. Place rack over cake and turn cake streusel side up. Cool completely. Store wrapped airtight up to 3 days at room temperature or freeze up to 3 months.
How To make Maple Walnut Poundcake's Videos
메이플 호두 파운드 케이크 만들기, Maple Walnut Pound Cake Recipe, How to make Maple walnut pound cake
메이플 호두 파운드 케이크 만들기 Maple Walnut Pound Cake Recipe
재료 Ingredients
파운드 틀 15*9*9 Loaf Tin
실온무염버터 100g Unsalted butter (Room temperature)
설탕 90g Sugar
흑설탕 45g Brown sugar
실온계란 3 Eggs (Room temperature)
박력분 160g Plane flour
아몬드가루 35g Almond meal
베이킹파우더 1/2ts Baking powder
소금 1g Salt
우유 30g Milk
메이플시럽 10g Maple syrup
구운호두 90g Roasted and chopped Walnuts
메이플 글레이즈 Maple Glaze
슈가파우더 100g Icing sugar
우유 1Ts Milk
메이플시럽 2ts Maple syrup
장식용 호두 약간 Chopped Walnuts for garnish
160도로 예열된 오븐에 40-45분 구워주세요(꼬치테스트 필수)
Bake in a preheated oven (160°C)
40-45 minutes
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Maple Walnut Keto Bars
Pan size: 8x8 baking pan
•INGREDIENTS•
1 1/4 cups (125g) blanched almond flour
1/4 cup (50) powdered erythritol
1/4 tsp (1g) salt
1/4 cup (55g) chilled unsalted butter
1/2 cup (115g) unsalted butter
1/3 cup (70g) brown sugar substitute (I used Swerve brown sugar substitute)
1/3 cup (70g) allulose or erythritol
1/2 cup (120ml) heavy whipping cream
1 1/2 teaspoons (6g) maple extract
2 large eggs
1/4 teaspoon (1g) salt
1 1/2 cups (190g) chopped walnuts
Yields 16 bars (1 per serving)
Net carbs per serving: 1.6g
Fiber: 1.7g
Fat: 22g
Protein: 5.7g
Net calories:236
▶️IG:
Recipe by Carolyn Ketchum
Tamaño del molde: molde para hornear 8x8
• INGREDIENTES •
1 1/4 tazas (125 g) de harina de almendras blanqueadas
1/4 taza (50) de eritritol en polvo
1/4 cucharadita (1 g) de sal
1/4 taza (55 g) de mantequilla sin sal fría
1/2 taza (115 g) de mantequilla sin sal
1/3 taza (70 g) de sustituto de azúcar moreno (utilicé el sustituto de azúcar moreno Swerve)
1/3 de taza (70 g) de alulosa o eritritol
1/2 taza (120 ml) de crema batida espesa
1 1/2 cucharaditas (6 g) de extracto de arce
2 huevos grandes
1/4 cucharadita (1 g) de sal
1 1/2 tazas (190 g) de nueces picadas
Rinde 16 barras (1 por porción)
Carbohidratos netos por porción: 1.6 g Fibra: 1.7g Grasas: 22 g Proteína: 5.7g Calorías netas: 236
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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How to Decorate a Walnut Cake
How to Make Walnut Cake
A LONG time a go I made a maple cake at my mom’s house and it was delicious, memorable even, and not just because it’s fun to bake with her. I decided to make another but wanted to mix it up a bit so I added toasted walnuts, a maple bourbon glaze and maple candied walnuts. So rich and intense that I’m glad I chose a light and creamy Italian buttercream to balance it all out. I kind of love how traditional this cake looks, almost like my grandmother could have made it for a special occasion (Thanksgiving??). I almost forgot to mention! The middle layers are sandwiched between a cream cheese frosting. ???? The toasted walnuts give such a really great texture to the cake that I’m going to start experimenting with adding them to more cakes. Anyhow, the full recipe is up on the blog, check it out! ????
Maple Walnut Pound Cake 메이플 호두 파운드 케이크
Ingredients
Pound cake
250g Standard flour (중력분)
1 1/2tsp Baking powder (베이킹 파우더)
1/4tsp Baking Soda (베이킹 소다)
1/4tsp Salt (소금)
160g Butter (버터)
2 Eggs (달걀)
160g Sour Cream (사워크림)
75g Brown Sugar (흑설탕)
100g Maple syrup (메이플시럽)
1tsp Vanilla extract (바닐라 익스트랙)
80g Walnut (호두)
Maple icing
125g Icing sugar (분설탕)
30ml Maple syrup (메이플시럽)
1tsp Milk (우유)
Lightened Maple Pecan Pound Cake - Baking Tutorial With Chef Gail Sokol
Learn to bake a lighter and healthier pound cake using the creaming method of mixing with Chef Gail Sokol.