Friday, October 15, 2010

Maple Cake with Maple Cream

If you noticed, the weekly poll ended in a tie between the maple make and the palmiers. Favoring the palmiers myself, that’s what I began making yesterday. Unfortunately they failed look-wise, so I’m not blogging about them. Readers often ask “do you ever bake and not blog about it?” Why yes, that happens on rare occasions. Either I forget to take pictures or the recipe fails and I’m too embarrassed to blog and brag. The failed palmiers apply to the latter.

Maple Cake with Maple Cream


Well today I made the maple cake and the recipe worked out perfectly. Definitely worthy to blog about! Rating: 4- out of 5. I realize I’m falling into a hopeless pattern of always choosing recipes from Martha Stewart. What can I say? This girl only owns a handful of cookbooks. So logging on MarthaStewart.com seems to be the solution.



Maple Bundt Cake: MarthaStewart.com

Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ sticks (12 tablespoons) unsalted butter, room temperature
- ½ cup packaged dark-brown sugar
- 2 large eggs
- ½ cup plus 2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- ½ cup heavy cream

Instructions:
- Preheat oven to 350 degrees. Butter a 10-inch Bundt pan. Dust with flour, and tap out excess. Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add eggs, 1 at time, beating well after each addition. Beat in ½ cup maple syrup and the vanilla. Add flour mixture in 3 additions, alternating with the sour cream, beating until just combined after each addition. Scrape batter into prepared pan.
- Bake until golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack for 15 minutes. Invert onto rack to cool completely.
- Just before serving, beat cream with a mixer or a whisk until soft peaks form. Add 2 tablespoons maple syrup, and beat until soft peaks return. Spoon whipped cream over cake, and drizzle with maple syrup. Serve immediately.


Maple Cake with Maple Cream

Maple Cake with Maple Cream

Maple Cake with Maple Cream

20 comments:

Danielle said...

You take such great pictures! Ha, you're making me hungry! I agree, i often fail at recipes too. But that's why i put more thought into picking recipes. Martha stewart recipes never fail!

SoozNooz said...

Nothing wrong with using a fail safe recipe from Martha - especially if it comes out looking like this! - wow - your styling for your pictures is lovely - bravo x

How To Be Perfect said...

This cake looks perfect, great seasonal recipe, I love maple cake and the frosting looks divine x

Eliana said...

WOW - this looks so incredibly delicious. I love it!

ABowlOfMush said...

I love bundts! This looks like a delicious autumn one!

petit fournil de paris said...

It looks so great!
I'm glad about the fact that I've voted for it. ;)
And it's very sad to hear that the palmiers have not succeeded.. ):
Perhaps the next time and then you can blog about them.
Lovely regards,

xx, Jana from petit fournil de paris.

Alice said...

GOD! That looks absolutely Yummy and you've made successsful Photos!:) I always love your recipes. xx, Alice

Mariel Torres said...

oh my, can this look any more mouthwatering?

Les rêves d'une boulangère (Brittany) said...

This is just gorgeous...a big slice and a cup of tea and this would be the typical cake for fall. Beautiful presentation as always

Chele said...

Such a shame about the palmiers ... they had my vote lol. But the Maple Cake looks amazing ;0)

Lucie said...

This sounds like such a delicious, sweet cake! I wish we could see pictures of your palmiers though--what went wrong?

Sugarpie said...

Your recipe blog is just amazing!

Because of you, I'll have to put my laptop away and go make a Maple cake, it looks delicious!!

Thanks!
xxx
Celia

cakeje van eigen deeg said...

that looks mouth watering! maybe I'm just plain hungry, but I can almost taste it in my mouth. it looks delicious, cannot wait to start baking again soon (tomorrow I hope).

Becca said...

mmm that cake looks really yummy *.* and it looks perfect for fall too! :)

Xiaolu @ 6 Bittersweets said...

Mm what a delicious cake. Love the way you spread that frosting, too.

Isabelle Lafleche said...

If there is something that we Canadians love, it's our maple syrup, sounds delicious!

Anonymous said...

This is such a gorgeous cake I wish I could bake like you! May I know what is the texture of this cake? Would you recommend it for a layer cake? Thank you! :)

Paris Pastry said...

@Anonymous: Merci beacoup! :) Yes it would make a nice layer cake, but it is a bit on the heavy side, if that's your preference. I personally like a lighter cake for layers.

Anonymous said...

Thank you for your speedy reply, appreciate it! I will first bake the original recipe and see what the family thinks. Many thanks for your amazing blog! Keep baking! :)

Kobzana said...

Hello, could you please write me this recipe in grams and mils? Thank you very much! I really like your blog!