Creamy Maple Nut Cake
Print Category Maple Thematic No thematic Source dairygoodness Evaluation
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Cake
- 1/2 cup (125 ml) butter, softened
- 1-1/4 cups (300 ml) brown sugar
- 2 eggs
- 1 tsp (5 ml) vanilla
- 2 cups (500 ml) all purpose flour
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2 ml) salt
- 1 cup (250 ml) milk
Frosting
- 2 (8 oz/250 g) pkgs Canadian Cream Cheese brick style, softened
- 1 cup (250 ml) pure maple syrup
- 1/4 cup (50 ml) pecan halves
Cake
- Preheat oven to 350°F (180°C). Line the bottoms of two buttered 8-inch (20 cm) round cake pans with parchment paper.
- Beat butter in a large bowl until creamy. Blend in sugar until fluffy. Add eggs, one at a time, beating between additions. Stir in vanilla.
- Blend flour with baking powder and salt in another bowl. In three additions, alternating with milk , add the flour to the butter mixture. Beat well between additions.
- Divide batter between pans. Bake for 30 to 35 minutes or until cakes spring back when lightly touched. Cool on a rack.
Frosting
- Beat Canadian Cream Cheese until smooth, about 5 minutes. Add half the maple syrup and beat until well combined. Slice each cake layer in half to make two more layers.
- Place the bottom layer of the cake on a platter and brush top with some of the remaining maple syrup. Frost with a thick layer of frosting that just droops over the side of the cake. Repeat with additional layers. Sprinkle with pecans.
Cook commentary
Servings 10
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