Maple Almond Cake

mycakeschool.com

Sharon

½ cup (48g) sliced almonds, crushed (To be added to the pans before the batter)

1 ½ sticks (170g) unsalted butter, softened. (holds it shape but dents when pressed)

1¼ cups sugar (250g)

½ cup light brown sugar (100g)

½ cup pure maple syrup (we used dark maple syrup)

4 large eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes.)

3 cups cake flour (342g)See notes for substitution if needed. (If not using a scale, lightly spoon flour into measuring cup and level off).

2 teaspoons baking powder (8g)

½ teaspoon baking soda (3g)

½ teaspoon salt (3g)

1 ¼ cups buttermilk (296g) See notes for substitution if needed.

¼ cup vegetable oil (54g) (We use canola oil.)

1 teaspoon vanilla extract (4g)

1½ teaspoons almond extract (6g)

2 teaspoons maple extract (8g) (We used McCormick Brand)

subheading: FOR THE ALMOND CREAM CHEESE FROSTING:

3 sticks unsalted butter, slightly softened (339g)

16 oz cream cheese (total weight 452g),softened. (We use two 8 oz packages) Full fat is best.

2 teaspoons almond extract (8g)

½ teaspoon salt (2g)

7 cups powdered sugar (adjust slightly up or down to your liking) (805g)

subheading: MAPLE GLAZE:

We used pure Maple Syrup as a glaze for our cake layers - You won't need much- maybe ¼ cup or so in total. Enough to apply a light coating to the top of each layer.

subheading: CAKE DECORATION:

We used additional sliced almonds to decorate the cake and created texture in the frosting using a small offset spatula. We piped chunky shells and rosettes for the top border using a large star tip (1M).

Directions at mycakeschool.com

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