There is no such thing as too much maple! These spiced maple cakes are made in our adorable Fall Acorn Cakelet Pan, glazed in a sweet maple sauce. Create 3-D acorn cakes by even adding maple frosting in between the cakelets for a creative fall treat.
- Cake:
- 1 1/ 3 cups flour
- 1/ 2 teaspoon baking powder
- 1/ 2 teaspoon salt
- 1/ 2 teaspoon cinnamon
- 1/ 4 teaspoon nutmeg
- 1/ 3 cup milk
- 1/ 4 cup pure maple syrup
- 1 teaspoon vanilla
- 1/ 4 teaspoon maple flavoring
- 1/ 2 cup butter, softened
- 1/ 2 cup brown sugar
- 2 eggs, lightly beaten
- Frosting:
- 1/ 3 cup butter, softened
- 1/ 4 cup pure maple syrup
- 1 1/ 2 cups powdered sugar
- 1-2 tablespoons milk
- Glaze:
- 1/ 2 cup powdered sugar
- 2 tablespoons maple syrup
- 1-2 tablespoons water
- coarse raw sugar
Heat oven to 350 F. Grease and flour pan; set aside.
To make the cakelets: In small bowl, stir together flour, baking powder, salt, cinnamon and nutmeg; set aside. In liquid measuring cup, stir together milk, maple syrup, vanilla and maple flavoring; set aside. In medium bowl, beat butter and brown sugar on medium speed, until light and fluffy. Beat in eggs, scraping bowl often. Reduce speed and blend in flour mixture, alternating with milk mixture, until all ingredients have been incorporated. Spoon 1 tablespoon batter into each of the wells in the pan. Set aside remaining batter. Bake at 350 F for 10-12 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Using a serrated knife, cut off the portion of the cakelet that rose above the pan. Invert cakes onto cooling rack. Wash, dry and prepare pan as before and repeat procedure with remaining batter.
To make frosting: In medium bowl, beat ingredients together on medium speed, adding additional milk as needed until frosting is light and fluffy. Cover frosting and set aside.
To make glaze: In small bowl, stir together glaze ingredients, adding additional water until glaze is smooth and has the consistency of heavy cream.
Using a pastry brush, brush glaze on acorn cakelet tops and dip in coarse raw sugar; set cakelets on waxed paper for 1 hour to dry.
To assemble: Spread 1 tablespoon frosting on the flat side of a cakelet. Place a second cakelet, flat side down on top of frosted cakelet. Set aside. Repeat with remaining cakelets. Makes 18 assembled cakelets, or 36 individual cakelets.
Posted by William Donovan
I have made this recipe twice now using the Apple Cakelet Pan. A batch-and-a-half (32 Cakelets) for a meeting omitting the frosting and using the glaze and turbinado sugar coating. The sugar obscured the details of the apple cakelets, but tasted great.
The second baking was a single batch which produced 20 cakelets from the Apple Pan. This time I glazed them and omitted the sugar. Just as good and the apple detail was great.
When baking a partial pan of cakelets watch your time, as the partial bake will brown faster than a full pan.
Posted by Natalie
We love this recipe, not too difficult and very flavorful. My family requests this each year at Thanksgiving going on 6+ years. This year I used the King Arthur’s flour gluten free blend. The gluten free blend worked perfectly, you wouldn’t notice a difference.