Best Pound Cake With Maple Nut Topping Recipes

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POUND CAKE WITH MAPLE-NUT TOPPING



Pound Cake with Maple-Nut Topping image

Come & eat! Need a tasty dessert that takes only minutes? Make a quick, special topping for cake! You can use angel food, sponge or other prepared cake, butterscotch or caramel topping and any type of nuts that you love!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 7m

Yield 4

Number Of Ingredients 4

1/2 package (8-ounce size) cream cheese, softened
1/4 cup maple-flavored syrup
1/4 cup coarsely chopped pecans
4 slices pound cake, 1 inch thick

Steps:

  • Mix cream cheese, maple syrup and pecans.
  • Spoon topping onto cake.

Nutrition Facts : Calories 395, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 140 mg

MAPLE-PECAN MINI POUND CAKES WITH MAPLE CREAM CHEESE FROSTING



Maple-Pecan Mini Pound Cakes with Maple Cream Cheese Frosting image

My husband said these mini cakes remind him of a superbly delicious pancake. Since the pecans are a fattier nut, they tend to float to the top of batter--which, when the cakes are flipped, ultimately becomes a nutty crust-like addition to the cakes. Adding chopped pecans as a garnish helps to balance everything out.

Provided by Kim

Categories     Mini Cakes

Time 50m

Yield 6

Number Of Ingredients 22

1 cup all-purpose flour
1 tablespoon all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
⅛ teaspoon ground nutmeg
½ cup unsalted butter, softened
½ cup pure maple syrup
3 tablespoons firmly packed dark brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon maple extract
¼ cup buttermilk, at room temperature
⅔ cup chopped pecans
1 (3 ounce) package cream cheese, at room temperature
1 tablespoon unsalted butter
¾ cup powdered sugar
3 tablespoons pure maple syrup
½ teaspoon vanilla extract
½ teaspoon maple extract
⅛ teaspoon salt
3 tablespoons heavy cream
¼ cup chopped pecans, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
  • Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.
  • Mix together butter, maple syrup, and brown sugar in a large bowl with an electric mixer until well combined. Mixture will look curdled; this is normal. Add in eggs, 1 at a time, mixing well after each addition. Mix in vanilla and maple extracts. Add in half of the flour mixture and mix until combined. Pour in buttermilk and mix until combined. Add in remaining flour mixture and mix until just combined. Batter will be thin. Stir in pecans. Divide batter evenly amongst the cavities of the prepared pan.
  • Place pan into the preheated oven and bake until the bottom of the cakes spring back lightly when touched, 18 to 22 minutes. Cool cakes in the pan for 5 minutes before removing to a wire rack to cool completely.
  • To make the frosting: mix cream cheese and butter together with an electric mixer until smooth. Add in powdered sugar, maple syrup, vanilla extract, maple extract, and salt; beat until mixture is completely smooth. Pour in heavy cream and mix until well incorporated. Frost mini cakes as desired, and sprinkle additional chopped pecans on top.

Nutrition Facts : Calories 648.4 calories, Carbohydrate 66.7 g, Cholesterol 164.9 mg, Fat 39.8 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17.7 g, Sodium 393.5 mg, Sugar 44.6 g

MAPLE WALNUT POUND CAKE



Maple Walnut Pound Cake image

Make and share this Maple Walnut Pound Cake recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup butter or 1 cup margarine, softened
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
1 tablespoon maple flavoring
5 eggs
1 1/2 cups walnuts, chopped
1 cup powdered sugar
1 tablespoon milk (add extra by tsp if needed)
1/2 teaspoon maple flavoring
walnut halves (to garnish)

Steps:

  • In mixer bowl cream butter and sugars until fluffy.
  • In another bowl combine flour, baking powder and salt.
  • In measuring cup combine milk and maple flavoring, and beat into butter mixture alternatively with flour mixture.
  • Beat in eggs 1 at a time.
  • Mix in 1 1/2 cups chopped walnuts.
  • Turn into greased 9 or 10 inch tube pan and bake in lower third of 300-degree oven 1 hour to 1 hour 15 minutes, just until pick inserted into center comes out clean.
  • Cool in pan 15 minutes, then turn out onto rack to cool completely.
  • Drizzle with maple glaze and garnish with walnuts.
  • Maple Glaze:
  • In a small bowl mix 1 cup sifted powdered sugar with 1 to 1 1/2 tablespoons
  • Milk to make a glaze of thick pouring consistency. Stir in 1/2 teaspoons maple flavoring.

Nutrition Facts : Calories 524.1, Fat 27.3, SaturatedFat 11.4, Cholesterol 119.1, Sodium 298.7, Carbohydrate 64.4, Fiber 1.6, Sugar 44.2, Protein 7.7

MAPLE WALNUT POUND CAKE WITH MAPLE GLAZE



Maple Walnut Pound Cake with Maple Glaze image

Categories     Cake     Food Processor     Mixer     Nut     Dessert     Bake     Thanksgiving     Condiment     Walnut     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 Servings

Number Of Ingredients 17

Cake
1 3/4 cups coarsely chopped walnuts (about 6 ounces), toasted
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter room temperature
1 1/4 cups sugar
5 large eggs
1/2 cup pure maple syrup
3/4 teaspoon maple flavoring
1/2 teaspoon vanilla extract
Glaze
1/4 cup (1/2 stick) unsalted butter
2 tablespoons pure maple syrup
2 tablespoons whipping cream
6 tablespoons powdered sugar, sifted
12 walnut halves

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Finely grind walnuts in processor. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter and sugar into large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in maple syrup, maple flavoring and vanilla extract (butter may look curdled). Mix in dry ingredients. Fold in ground walnuts.
  • Pour batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Transfer pan to rack; cool cake about 10 minutes. Using small knife, cut around sides and center of pan to loosen cake. Turn cake out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap tightly in foil and store at room temperature.)
  • For glaze:
  • Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over pound cake. Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets, about 15 minutes.

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