Triple Layer Maple Walnut Cake.......what's not to like?

Hi everyone,
So almost every year I make a dessert to serve at Thanksgiving, but it is almost never the same dessert. This type of inconsistency has been a challenge for me over the years, but since I haven't found the "perfect" dessert yet, I have to keep on searching. I have had mixed results over the years but with mostly successful outcomes. The problem with baking is that you never really know whats going to come out of that oven! Also, you can't taste the product while its cooking like you can with sauce or soup. If it needed more sugar, thats too bad for you. The only way you'll know is when its too late to change it and everyone is biting into your sadly undersweetened bland block of cake. The key is to find a great recipe and stick to it. Luckily for all of you brave bakers, I have found that great recipe that this time, is sure to please a crowd.

 Maple syrup is a seasonal ingredient this time of year and it lends itself well to baking. It has a creamy, caramel like flavor which is distinctive but mild all at the same time. Walnuts have always been a natural match with anything maple. Though its been done time and time again, I decided not to mess with the classics when I made a triple layer maple walnut cake.

This recipe comes from the book: Sky High: Irresistable Triple Layer Cakes
by Alisa Huntsman and Peter Wynne. I changed it very slightly by adding a touch of vanilla extract and reducing the cinnamon. I added a bit more cream cheese to the frosting, but other than those small touches the recipe remains true to it's original. I have to say, this was one of the least stressful cake making experiences I've ever had. If you follow the recipe and don't get too crazy with improvizations, you should end up with a big festive cake that everyone will enjoy. Who knows, maybe I'll actually make this one a repeat...... Heres how you do it:


Triple Layer Maple Walnut cake

Ingredients:

1 1/3 cups walnut halves
3 cups cake flour
1 1/4 cups packed light brown sugar
1 teaspoons ground cinnamon
1 3/4 teaspoons baking soda
3/4 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/2 cups pure maple syrup, preferably light amber (see Baker's Note)
1 whole egg
1 egg yolk
1 cup milk
Maple Cream Frosting
Makes an 8-inch triple-layer cake; Serves 12 to 16

Maple Cream Frosting:

2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup maple syrup
16 ounces cream cheese, at room temperature
6 cups confectioners' sugar, sifted after measuring
a dash of vanilla extract
Makes about 4 cups

1. Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans. Line the bottom of each with a round of parchment or waxed paper and butter the paper. You can use the pan as a stencil and draw a circle around it with a pencil on a sheet of parchment. Just cut the parchment circle out and it will fit perfectly in the bottom of the cake pan. I use a pastry brush and a cup of melted butter to grease the pans. Grease them really well so the cake won't stick. I also like to dust them with a little cake flour after they have been greased.    2. Spread out the walnuts on a small baking sheet and toast in the oven until fragrant and lightly toasted, 7 to 10 minutes. Transfer to a dish and let cool. Leave the oven on. When the nuts are cool, set aside 1/3 cup for garnish. Finely chop the remaining toasted walnuts.  3. Combine the chopped walnuts, flour, brown sugar, cinnamon, baking soda, and salt in a large mixer bowl. With the mixer on low, blend well. Add the butter and maple syrup and beat until blended. Raise the speed to medium and beat until light and fluffy, about 2 minutes.  4. In a medium bowl, whisk together the whole egg, egg yolk, and milk. Add this liquid to the batter in 2 or 3 additions, beating until blended and scraping down the sides of the bowl well after each addition. Divide the batter among the 3 prepared pans.  5. Bake for 32 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks, gently peel off the paper liners, and let cool completely.  6. To assemble the cake, place one cake layer, flat side up, on a cake stand or serving plate. Using a cake turn table works great because it spins and makes it easier to ice the cake. Spread 2/3 cup frosting over the layer, spreading it evenly right to the edge. Repeat with the second layer and another 2/3 cup frosting. Set the third layer on top and frost the top and sides with the remaining frosting, swirling the frosting decoratively with an offset palette knife or the back of a spoon. Garnish with the reserved toasted walnut halves.  Baker's Notes:
Be sure your walnuts are impeccably fresh. It will make all the difference in the world here.
Maple Cream Frosting:
1. Place the butter in a wide medium saucepan and melt over low heat. Add the maple syrup, raise the heat to medium-low, and boil for 5 minutes, stirring frequently so the syrup does not burn.
 2. Pour the hot maple butter into a heatproof bowl and let cool to room temperature.
3. Place the cream cheese in a large mixing bowl and beat well with an electric mixer to lighten. Gradually add the confectioners' sugar and beat until smooth. Scrape down the bowl well and continue to beat until light and fluffy. Add the maple butter and vanilla extract and mix until completely blended.


 You might be asking yourself: What to I drink with this cake? Don't worry, I wouldn't forget about the wine.  For this cake, I would suggest a unique dessert wine from vermont called "Gold Leaf" made from (guess what?)......maple syrup. Here is a blurb all about Gold Leaf from the Boyden Valley Winery at boydenvalley.com 




The classic taste of Vermont captured in wine For over half a century the Boyden family has honored Vermont’s spring tradition of maple sugaring. Now we are pioneering a new tradition: crafting that maple sugar into an amazing dessert wine, Gold Leaf. Barrel-aged for two years in Tonnelier French Oak barrels, Gold Leaf possesses great depth and complexity combining supreme estate maple syrup and locally grown apples. As an aperitif or after-dinner wine, it has an exquisite mouth feel and delicate yet pronounced maple flavor with overtones of vanilla, toasted nuts and coconut.