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