Maple Layer Cake
This recipe started with a 'Dark Layer Cake' recipe in the 1911 Canadian Farm Cookbook. I tried it because it had been submitted by a relative, and found that it was a good, moist cake, but that the molasses it called for was far too strong for my tastes. So, I thought I would try it with maple syrup instead, and when I found some maple sugar for sale at the Tastes of Woolwich, I decided to replace the sugar with maple sugar as well. With the Maple Syrup Boiled Frosting, it's an all-maple cake.
It's probably best to make this cake the day before. I find desserts made with maple syrup and sugar taste a little disappointing right out of the oven; the flavour needs time to redevelop somehow.
Again, thanks to Amy Wai for the picture.
2 8" cake layers
45 minutes - 20 minutes prep
3 egg yolks
3/4 cup maple sugar
3/4 cup maple syrup
3/4 cup buttermilk
1 1/2 teaspoons baking soda
2 cups sifted unbleached pastry flour
1/4 teaspoon salt
Line 2 8" round cake pans with parchment paper, and butter the paper and the sides of the pans. Preheat the oven to 325°F.
Beat the egg yolks with the maple sugar and the maple syrup in a mixing bowl. Mix the soda into the buttermilk. Sift the flour and the salt together.
Mix the buttermilk and the flour alternately into the egg and maple mixture. Divide it equally between the 2 pans, and smooth it out. Bake the cakes for about 25 minutes, until a toothpick stuck in the middle comes out clean.
Let cool, and frost the cake with the frosting of your choice. I used the Maple Syrup Boiled Frosting, but I can see this being very good with a mocha buttercream as well.
It's probably best to make this cake the day before. I find desserts made with maple syrup and sugar taste a little disappointing right out of the oven; the flavour needs time to redevelop somehow.
Again, thanks to Amy Wai for the picture.
2 8" cake layers
45 minutes - 20 minutes prep
3 egg yolks
3/4 cup maple sugar
3/4 cup maple syrup
3/4 cup buttermilk
1 1/2 teaspoons baking soda
2 cups sifted unbleached pastry flour
1/4 teaspoon salt
Line 2 8" round cake pans with parchment paper, and butter the paper and the sides of the pans. Preheat the oven to 325°F.
Beat the egg yolks with the maple sugar and the maple syrup in a mixing bowl. Mix the soda into the buttermilk. Sift the flour and the salt together.
Mix the buttermilk and the flour alternately into the egg and maple mixture. Divide it equally between the 2 pans, and smooth it out. Bake the cakes for about 25 minutes, until a toothpick stuck in the middle comes out clean.
Let cool, and frost the cake with the frosting of your choice. I used the Maple Syrup Boiled Frosting, but I can see this being very good with a mocha buttercream as well.
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