Maple And Browned Butter Canadian Cake Recipe

Name: Maple And Browned Butter Canadian Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 3 cups cake flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 cup unsalted butter, room temperature; 2 tablespoons non-hydrogenated solid vegetable shortening, room temperature; 2 cups pure maple syrup (preferably Grade B); 3 large egg yolks; 1 large egg; 1 1/4 cups whole milk; Frosting; 3 cups powdered sugar; 8 tablespoons unsalted butter, browned; 2 tablespoons pure maple syrup (preferably Grade B); 2 to 3 tablespoons whipping cream

Servings: persons

Cake
3 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, room temperature
2 tablespoons non-hydrogenated solid vegetable shortening, room temperature
2 cups pure maple syrup (preferably Grade B)
3 large egg yolks
1 large egg
1 1/4 cups whole milk
Frosting
3 cups powdered sugar
8 tablespoons unsalted butter, browned
2 tablespoons pure maple syrup (preferably Grade B)
2 to 3 tablespoons whipping cream

1
Position rack in center of oven and preheat to 325u00b0F. Butter two 8-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Dust pans with flour; tap out excess. Sift 3 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and shortening in large bowl until light and fluffy. Add maple syrup and beat until smooth, about 3 minutes. Add egg yolks and egg 1 at a time, beating until well blended after each addition. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Divide batter equally between prepared pans (about 3 1/2 cups for each); smooth tops.
2
Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Invert cakes onto racks; remove parchment. Cool cakes completely.
3
Over medium high heat in heavy saucepan, melt butter. Watch butter carefully and let it bubble. It will begin to show brown bits in the bottom of the pan and you will start to smell the aroma of the nutty buttery goodness. Once it has browned, immediately remove from heat. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add syrup and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
4
Using serrated knife, trim off domed top of each cake layer, creating flat surface. Place 1 cake layer, trimmed side up, on platter. Spoon 1 cup frosting in dollops over top of cake layer; spread evenly to edges. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake.

1777

kcal

Calories

Fat

253

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cake, 3 cups cake flour, 1 tablespoon baking powder, 1 teaspoon salt, and more.

Yes, Maple And Browned Butter Canadian Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maple And Browned Butter Canadian Cake

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