Maple Cake with Maple Syrup Frosting

Health score
4%
Maple Cake with Maple Syrup Frosting
45 min.
10
591kcal

Suggestions

Ingredients

  • cups all purpose flour 
  • tablespoon double-acting baking powder 
  • ounce cream cheese room temperature
  • large eggs 
  • large egg yolks 
  • tablespoons maple syrup pure (preferably Grade B)
  • cups powdered sugar 
  • teaspoon salt 
  • tablespoons non-hydrogenated solid vegetable shortening room temperature
  • 0.5 cup butter unsalted room temperature (1 stick)
  • halves walnut toasted (for garnish)
  • cup walnuts toasted coarsely chopped
  • 1.3 cups milk whole

Equipment

  • bowl
  • baking paper
  • oven
  • knife
  • hand mixer
  • serrated knife

Directions

  1. Position rack in center of ovenand preheat to 325°F. Butter two 8-inch-diametercake pans with 2-inch-high sides.Line bottom of pans with parchment paper;butter parchment. Dust pans with flour; tapout excess. Sift 3 cups flour, baking powder,and salt into medium bowl. Using electricmixer, beat butter and shortening in largebowl until light and fluffy.
  2. Add maple syrupand beat until smooth, about 3 minutes.
  3. Add egg yolks and egg 1 at a time, beatinguntil well blended after each addition. Beatin flour mixture in 3 additions alternatelywith milk in 2 additions. Fold in walnuts.Divide batter equally between preparedpans (about 3 1/2 cups for each); smooth tops.
  4. Bake cakes until tester inserted intocenter comes out clean, 50 to 55 minutes.Cool cakes in pans on racks 20 minutes. Runsmall knife around sides of cakes to loosen.Invert cakes onto racks; remove parchment.Cool cakes completely.
  5. Sift powdered sugar intomedium bowl. Using electric mixer, beatcream cheese and butter in large bowl untilsmooth.
  6. Add powdered sugar and maplesyrup and beat just until smooth (do notoverbeat or frosting may become too soft).
  7. Using serrated knife, trim off domedtop of each cake layer, creating flat surface.
  8. Place 1 cake layer, trimmed side up, onplatter. Spoon 1 cup frosting in dollops overtop of cake layer; spread evenly to edges.Top with second cake layer, trimmed sidedown.
  9. Spread remaining frosting evenlyover top and sides of cake. Arrange walnuthalves around top edge of cake. DO AHEAD: Can be made up to 1 day ahead. Coverwith cake dome and chill. Bring to roomtemperature before serving.
  10. Cut cake into wedges and serve.
  11. Per serving: 816.6 kcal calories,
  12. 1 % calories from fat, 38.2 g fat,
  13. 8 g saturated fat,
  14. 1 mg cholesterol,
  15. 7 g carbohydrates,
  16. 2 g total sugars,
  17. 2 g net carbohydrates,
  18. Bon Appétit

Nutrition Facts

Calories591kcal
Protein6.4%
Fat45.64%
Carbs47.96%

Properties

Glycemic Index
30.85
Glycemic Load
23.04
Inflammation Score
-6
Nutrition Score
12.780000062092%

Flavonoids

Cyanidin
0.32mg

Nutrients percent of daily need

Calories:591.06kcal
29.55%
Fat:30.5g
46.92%
Saturated Fat:13.05g
81.56%
Carbohydrates:72.1g
24.03%
Net Carbohydrates:70.29g
25.56%
Sugar:40.39g
44.88%
Cholesterol:124.65mg
41.55%
Sodium:455.52mg
19.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.62g
19.23%
Manganese:0.76mg
38.23%
Selenium:20.55µg
29.36%
Vitamin B1:0.37mg
24.8%
Vitamin B2:0.41mg
24.04%
Folate:92.46µg
23.12%
Phosphorus:195.55mg
19.56%
Calcium:164.31mg
16.43%
Vitamin A:740.56IU
14.81%
Iron:2.5mg
13.9%
Copper:0.26mg
12.99%
Vitamin B3:2.41mg
12.06%
Magnesium:35.01mg
8.75%
Vitamin B5:0.73mg
7.34%
Zinc:1.09mg
7.29%
Fiber:1.81g
7.25%
Vitamin B6:0.14mg
6.92%
Vitamin B12:0.38µg
6.3%
Vitamin E:0.92mg
6.14%
Vitamin D:0.88µg
5.87%
Potassium:193.48mg
5.53%
Vitamin K:3.21µg
3.06%
Source:Epicurious