Tag Archives: maple

Vermont Spice Cake with Maple Cream Cheese Frosting

27 Dec

Last weekend my office held their annual Christmas party at the boss’ house. He makes a decadently delicious prime rib and all of the other dishes are divvied up. I lucked out with dessert! After the excitement settled, I realized I had to choose a recipe! With so many wonderful ones to choose from I was in a bit of a debacle.

Conferring with a friend at the office after a night of Googling, it turned out we both ended at the same recipe. It must have been fate that this Vermont Spice Cake with Maple Cream Cheese Frosting was to be our dessert at dinner.

This cake was no simple feat, but well worth the work. My photos of this cake do it’s taste and beauty no justice.

The cake was so yummy I wasn’t able to snag a picture of a piece before it was gone, so let’s take a look at Sing for Your Supper’s photo…(hers is prettier anyways)

Mouth watering, right? The cake has a wonderful flavor of pumpkin and cinnamon and the creamy frosting is just unspeakably good. It balances the cake perfectly. Ive got to work on the aesthetics of my cake, but the flavor needs no changing! That’s what really counts in my book, at least for a first attempt.

Recipe courtesy of Sing for Your Supper

(Printable Version)

For the Cake:
3 cups all-purpose flour
3 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice (I used a mixture of 1 1/2 tsp. cinnamon, 1 tsp. cloves and 3/4 tsp. nutmeg)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter, softened
3 large eggs
1 1/2 cup canned pumpkin
1/2 cup evaporated milk
1/4 cup water
1 1/2 teaspoons vanilla extract

Preheat oven to 325 degrees. Grease 2 9-inch round cake pans. Combine flour, baking powder, spices, baking soda and salt in a small bowl. Beat sugar and butter in a large mixer bowl fitted with a paddle attachment until creamy.

Add eggs one at a time; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually add the flour mixture. Spread evenly into prepared cake pans. Bake for 35-40 minutes until a toothpick inserted comes out clean. Cool in the pans on wire racks for 15 minutes; remove to wire racks to cool completely.

For the Maple Cream Cheese Frosting:
11 ounces cream cheese, softened
1/3 cup butter, softened
3 1/2 cups powdered sugar
2-3 teaspoons maple extract
squeeze of lemon juice

Beat cream cheese and butter until smooth. Gradually add in the powdered sugar and beat until fluffy. Add in the maple extract and lemon juice. Mix well. Refrigerate until needed.

To assemble:
Cut each layer in half horizontally with a long, serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish as desired.

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French Toast Cupcakes

18 Jul

I asked The Husband what he wanted as this weekend’s sweet treat and he replied french toast.  Quite excited to test these out, I knew it had to be done this weekend.

A cinnamon cake with cinnamon maple icing, sounds good right? Well, it was! For an even more french toast flavor I’ll probably add 1 tsp of maple syrup to the frosting.

Ask, my dear, and you shall receive:

French Toast Cupcakes

For the cake:

  • 1 cup all-purpose flour
  • ¾ tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/8 tsp. salt
  • ½ cup whole milk
  • 4 tbsp. unsalted butter, at room temperature
  • 2 large eggs
  • ¾ cup plus 2 tbsp. sugar
  • 1 tsp. grated orange zest
  • ½ tsp. vanilla extract

This step was new to me: Stir milk and butter in a small saucepan over low heat just until butter melts; set aside.

In your standing mixer, beat eggs and sugar until the thick batter can form a ribbon. This typically takes five minutes. Continue to beat in orange zest and vanilla. Add the flour mixture of sifted flour, baking powder, cinnamon and salt. Then beat in the milk-butter mixture just until blended after you’ve added the flour.

Bake at 325 for 15 to 20 minutes. Let cool for about 10 minutes then transfer to cooling rack.

For the frosting:

  • ½ cup unsalted butter, at room temperature
  • 8 oz. cream cheese, at room temperature
  • 2-3 cups powdered sugar, sifted
  • 1 tsp. vanilla extract
  • 2 tsp. ground cinnamon
  • 1 tsp maple extract

In the bowl of a stand mixer, beat the butter and cream cheese until light and fluffy, about 3 minutes. Add the confectioner’s sugar and cinnamon and maple and beat for another few minutes until light and fluffy. I may even add a little more maple next time.

Frost the cupcakes and garnish as you please. I just sifted some cinnamon on top.

I had never baked my cakes in this way and I was a little skeptical, but they turned out beautifully. The density was perfect and didn’t stick to the cupcake liner too much. Also, the orange zest is what made the cake delectable, without it I’m not so sure how great it’s be.

For a little garnish I made some french toast, cut out small squares and placed each on a cupcake. Just be sure you let the french toast cool it it’ll melt your frosting and that’s no good. The flavor and texture of the actual french toast is another key to this cake, really bringing it all together.

My dog had to get in on the action…

I’d love if you left your thoughts and comments!

Adapted by Annie’s Eats