Maple Syrup Cake
Maple Syrup Cake

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, maple syrup cake. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Maple Syrup Cake is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Maple Syrup Cake is something that I’ve loved my whole life.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add eggs, one at a time, beating well after each addition; mix in vanilla. Spoon Maple Icing over cake and sprinkle top with walnuts. Pouding chômeur is made by pouring a warm mixture of maple syrup and cream onto a cake batter.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook maple syrup cake using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Maple Syrup Cake:
  1. Get 2 Eggs
  2. Take 5 tbsp Maple syrup
  3. Get 1 tbsp Vegetable oil
  4. Get 40 grams ＊ Cake flour
  5. Make ready 10 grams ＊ Cornstarch
  6. Prepare 1 (＊ Baking powder)

Beat in enough of the remaining syrup to make a smooth, soft frosting that will flow down side of cake. Dust pans with flour; tap out excess. Using electric mixer, beat butter and shortening in large bowl until light and fluffy. This is a pretty serious question around here.

Steps to make Maple Syrup Cake:
  1. Beat the eggs into a bowl and whisk lightly. Warm the bowl over a hot water bath, add the maple syrup, and mix.
  2. Whip until the batter is thick enough to form ribbons. Then, whip on low speed until smooth.
  3. Combine the ＊ ingredients and sift into the bowl. Mix lightly in cutting motion until the powder is mixed into the batter. Add the vegetable oil and mix until glossy.
  4. Pour into a cake tin lined with parchment paper. Get rid of any excess air. Bake in a 170℃ preheated oven for 20 minutes. Cover the cake with aluminum foil if it seems to burn.
  5. When baked, immediately remove from the tin, and peel off the parchment paper to cool. The cake will shrink slightly once it's cooled down. Here's how it turns out if you don't use baking powder.
  6. Once cooled, cover with plastic wrap or keep in a plastic bag to prevent drying. If you like it fluffy, keep in room temperature. If you like it moist, chill in the fridge before serving. Serve with more syrup if you'd like.
  7. Here's the maple syrup that I used.
  8. This is how the cake will turn out if you add baking powder.
  9. Ready to serve and ENJOY!

Using electric mixer, beat butter and shortening in large bowl until light and fluffy. This is a pretty serious question around here. We've baked some pretty delicious pies over the years - like my blueberry pie and my grandmother's lemon meringue pie. But when the battle of the pie versus cake included a dash of maple syrup - well the clear winner for most Canadians is always maple syrup. Use a soup spoon to drop the cake batter onto the maple syrup mixture.

So that’s going to wrap this up for this exceptional food maple syrup cake recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!