Tuesday, November 27, 2012

Maple Cake with Cinnamon Walnut Streusel

I love maple syrup so a maple cake sounded really good.  The recipe called for 1/4 cup maple syrup and some maple flavoring as well so it should taste pretty good.  This one was disappointing so I'm not including the recipe but describing the process can be illuminating.

The recipe was for a square pan but I just bought a bundt pan I was determined to use.  The recipe called for a layer of cake batter then a layer of streusel, the remaining batter and topped with the remaining streusel. Since I wanted to turn the cake out I did it in reverse order. Above is how it looked straight out of the pan. When it was cool I melted 1 tbsp butter, 2 tbsp maple syrup and 1/2 cup icing sugar in a pan and poured it over the cake, pictured below.

I made a mistake with the ingredients.  The recipe called for baking powder and baking soda but I missed the baking soda.  Fortunately it called for more powder than soda so the cake rose anyway but it was a little bit heavy. As can be seen above I didn't put enough streusel in the bottom of the pan and I put too much batter on top of that.  Despite that the cake was still moist and had a fairly good texture.  The only real problem, where this recipe fails, is in flavor.  It just doesn't taste mapley enough. I have made a maple cake before by modifying a vanilla cake recipe into a maple cake.  I used the same amount of maple syrup as this recipe and got very similar results.  Maple flavor does not seem to survive cooking very well.  My grocery store sells a really mapley cake from a specialty bakery so I know the flavor can come through, I just have to figure out how to achieve it.

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