Maple-Gingerbread Layer Cake With Salted Maple-Cara

Name: Maple-Gingerbread Layer Cake With Salted Maple-Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup pecan halves,; 1/4 cup pure maple syrup (preferably Grade B); Coarse kosher salt; 2 1/2 cups all purpose flour; 1 1/2 teaspoons Chinese five-spice powder; 1 teaspoon baking soda; 1/2 teaspoon coarse kosher salt; 1/3 cup chopped crystallized ginger (1 1/2 to 2 ounces); 1 cup maple sugar; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 2 large eggs; 3/4 cup hot water; 2/3 cup mild-flavored (light) molasses; 1 1/3 cups chilled creme fraiche; 1 1/3 cups chilled heavy whipping cream; 1/2 cup maple sugar; 6 tablespoons powdered sugar; Ingredient info: Chinese five-spice powder-a spice blend that usually contains ground fennel seeds, Sichuan peppercorns, cinnamon, star anise, and cloves-is available in the spice section of most s…

Servings: persons

3/4 cup pecan halves,
1/4 cup pure maple syrup (preferably Grade B)
Coarse kosher salt
2 1/2 cups all purpose flour
1 1/2 teaspoons Chinese five-spice powder
1 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/3 cup chopped crystallized ginger (1 1/2 to 2 ounces)
1 cup maple sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
3/4 cup hot water
2/3 cup mild-flavored (light) molasses
1 1/3 cups chilled creme fraiche
1 1/3 cups chilled heavy whipping cream
1/2 cup maple sugar
6 tablespoons powdered sugar
Ingredient info: Chinese five-spice powder-a spice blend that usually contains ground fennel seeds, Sichuan peppercorns, cinnamon, star anise, and cloves-is available in the spice section of most supermarkets. Creme fraiche is sold at most supermarkets and at specialty foods stores.

1
Place large piece of foil on work surface. Combine nuts and maple syrup in heavy medium skillet (do not use nonstick) over medium-high heat and bring to boil, tossing to coat. Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3 to 3 1/2 minutes. Scrape nuts onto foil. Working quickly with 2 forks, separate nuts. Sprinkle with coarse salt. Cool until coating is crisp and hard, about 1 hour. DO AHEAD:
2
Preheat oven to 350u00b0F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine first 4 ingredients in processor; add ginger. Blend until ginger is finely ground, about 1 minute. Using mixer, beat maple sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time (batter may look curdled). Stir 3/4 cup hot water and molasses in small bowl. Beat dry ingredients into butter mixture in 4 additions alternately with molasses mixture in 3 additions.
3
Divide batter between prepared pans (about 21/2 cups each). Bake until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks.
4
Combine creme fraiche, cream, and both sugars in large bowl. Using electric mixer, beat until very thick and stiff.
5
Cut around pan sides to loosen cake layers; turn out onto racks. Place 1 cake layer on platter. Spread with 1 1/3 cups frosting. Drizzle with 3 tablespoons caramel sauce. Top with second cake layer. Spread remaining frosting smoothly over top and sides of cake. Drizzle top of cake with 3 tablespoons sauce. Cover with cake dome; chill at least 1 hour. DO AHEAD:
6
Cut pecans into pieces or leave whole. Press pecans into frosting on sides of cake. Cut cake into wedges. Spoon sauce over.

1667

kcal

Calories

101

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3/4 cup pecan halves,, 1/4 cup pure maple syrup (preferably Grade B), Coarse kosher salt, 2 1/2 cups all purpose flour, and more.

Yes, Maple-Gingerbread Layer Cake With Salted Maple-Caramel Sauce 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.

That's it — enjoy your meal!

Maple-Gingerbread Layer Cake With Salted Maple-Caramel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions