CAKE
1/2 c Unsalted butter; room temp.
1/2 c Light brown sugar (packed)
2 Eggs; beaten to blend,
— room temperature
2 1/2 c Cake flour
2 ts Baking powder
1/2 ts Baking soda
1 c Maple syrup
1/2 c Hot water
-MAPLE WALNUT PRALINE-
1 c Maple syrup
1 c Chopped walnuts
-MAPLE WHIPPED CREAM-
2 c Whipping cream
6 tb Powdered sugar
1 ts Maple extract; or…
— up to double this amount
FOR CAKE: Preheat oven to 350 degrees F. Grease two 8- to 9-inch
round cake pans. Using electric mixer, cream butter and brown sugar.
Beat in eggs in thin stream. Combine flour, baking powder and baking
soda in another bowl. Alternate adding dry ingredients, syrup and
hot water to butter mixture, blending until smooth. Bake until tester
inserted in center comes out clean, about 30 minutes. Cool
completely. Wrap; chill thoroughly. FOR PRALINE: Lightly grease
baking sheet. Boil syrup in heavy small saucepan until candy
thermometer registers 300 degrees F (hard-crack stage). Remove from
heat. Stir in walnuts. Pour onto prepared sheet. Cool until set.
Transfer to processor and mix to fine powder. FOR WHIPPED CREAM: Beat
cream with sugar and extract to stiff peaks. TO ASSEMBLE: Cut off top
crusts from cake layers. Set 1 layer on platter. Spread lightly with
whipped cream. Sprinkle lightly with praline. Top with second cake
layer. Spread top and sides lightly with whipped cream. Spoon
remaining whipped cream into pastry bag fitted with star tip. Pipe
lattice design atop cake; pipe border around bottom edge of cake.
Press praline onto sides; sprinkle any remainder on top. Serve Maple
Walnut Cake chilled or at room temperature.
Yields
12 Servings
