Best Vermont Maple Cake Recipes

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VERMONT MAPLE-PECAN CAKE



Vermont Maple-Pecan Cake image

This delectable nutty maple cake has become a hands-down favorite. Chopped pecans add delicious flavor, and the rich cream cheese frosting is accented with a teaspoon of real maple syrup. -Teresa Cardin, Mansfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 18

3/4 cup plus 1 tablespoon all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup butter, melted
3 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/3 cup finely chopped pecans, toasted
GLAZED PECANS:
3 tablespoons light corn syrup
1/3 cup pecan halves
FROSTING:
1 package cream cheese, softened
3 tablespoons butter, softened
1 tablespoon plus 1 teaspoon maple syrup
1-1/2 cups confectioners' sugar

Steps:

  • In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans. , Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool. , For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.

Nutrition Facts : Calories 574 calories, Fat 28g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 420mg sodium, Carbohydrate 81g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

RASPBERRY CRUMB COFFEE CAKE WITH VERMONT MAPLE FROSTING



Raspberry Crumb Coffee Cake with Vermont Maple Frosting image

Provided by Emeril Lagasse

Categories     dessert

Time 1h35m

Yield 12 servings

Number Of Ingredients 19

1 teaspoon butter
1 1/2 cups fresh raspberries
1 1/2 cups sugar
1 lemon, juiced
1/4 cup water
2 tablespoons cornstarch
1 stick plus 4 tablespoons butter
2 eggs
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup brown sugar
1 cup powdered sugar
2 tablespoons Vermont maple syrup
2 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease an 11 by 7 by 2-inch rectangular pan with the teaspoon of butter. In a saucepan, combine the raspberries, 1/2 cup of the sugar and lemon juice. Bring the mixture to a boil and reduce to a simmer. Simmer the mixture for 3 minutes. In a small bowl, whisk the water and cornstarch together. Stir the slurry into the fruit mixture. Cook and stir the mixture for 4 minutes. Remove the pan and cool completely.
  • In the bowl of an electric mixer, fitted with a paddle, cream 8 tablespoons of butter and remaining 1 cup of the sugar. Add the eggs, 1 at a time. In a small mixing bowl, sift 3 1/2 cups flour, baking powder, baking soda, salt and cinnamon together. Add the flour mixture and buttermilk, alternately to the butter mixture. Mix thoroughly. Mix in the vanilla.
  • In a small bowl, combine the remaining butter, remaining flour and brown sugar together. Using your hands, combine the mixture until it resembles a fine crumb-like consistency. Spread half of the batter into the prepared pan. Spread the fruit mixture over the batter. Drop heaping spoonfuls of the remaining batter over the fruit mixture, about 1-inch apart. Sprinkle the crumb mixture over the entire pan. Bake for 40 to 45 minutes or until golden brown.
  • In a mixing bowl, whisk the powdered sugar, maple syrup and milk together. Set aside. Remove from the oven and let cool for 5 minutes before drizzling glaze over top. Cut into slices and serve warm.

VERMONT MAPLE CAKE



Vermont Maple Cake image

Great maple flavor. Takes a little effort, but definitely worth it. Make sure to use real maple syrup in the glaze. This makes a nice light cake, almost like a chiffon.

Provided by pines506

Categories     Dessert

Time 1h30m

Yield 12-16 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup brown sugar, packed
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 eggs, separated
3/4 cup water
2 teaspoons maple flavoring
1/2 teaspoon cream of tartar
1 cup chopped walnuts
1 cup real maple syrup
1/2 cup toasted chopped walnuts (to garnish)

Steps:

  • In large bowl of electric mixer, combine flour, sugar, brown sugar, baking powder and salt. Mix until blended.
  • In another bowl, combine oil, egg yolks, water and maple flavoring.
  • Turn mixer onto medium speed and add liquid ingredients. Beat 1 minute.
  • In a large metal bowl (not plastic), beat egg whites until foamy.
  • Add cream of tarter.
  • Whip at high speed until stiff peaks form.
  • Pour egg yolk batter over egg whites.
  • Fold together gently until blended.
  • Fold in nuts.
  • Pour into an ungreased 10-inch angelfood cake pan.
  • Bake at 325F for 55 minutes. Increase temperature to 350°F Bake 10 minutes longer until top springs back when touched.
  • Cool upside down (use a FULL 2 liter soda bottle for this).
  • Remove from pan. Drizzle with glaze.
  • Sprinkle with nuts.

Nutrition Facts : Calories 467.5, Fat 21.8, SaturatedFat 3, Cholesterol 123.4, Sodium 334.3, Carbohydrate 62.4, Fiber 1.5, Sugar 42.4, Protein 8.1

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