In the present day’s maple almond cake recipe is ideal for fall and winter gatherings! Three mushy, moist maple almond cake layers are flavored with maple syrup, crushed almonds, extracts, and a heavenly almond cream cheese frosting.
If you’re on the lookout for your subsequent fall cake recipe, it is a nice one. We have mixed parts from our standard almond cake and maple cake recipes to create this scrumptious dessert.
The best way to a Make Maple Almond Cream Cheese Cake
You could find the full, printable cake recipe additional down on this put up. Here’s a fast take a look at the steps.
- Preheat oven to 350 levels F. Grease and flour three 8 inch spherical pans, add a circle or parchment paper or waxed paper. Sprinkle the finely chopped almonds over the parchment paper and put aside.
- In a medium bowl, whisk the cake flour, baking powder, baking soda and salt for 30 seconds. Put aside
- In one other bowl, mix these moist elements: buttermilk, vegetable oil, maple syrup, and extracts (vanilla, maple, and almond extracts). Put aside.
- Within the bowl of your mixer, add the butter and blend at medium velocity till clean.
- Progressively add the white and brown sugar and proceed to combine on medium velocity for 3 to five minutes till lightened in shade and fluffy.
- Add the eggs one after the other mixing after every till the yellow of the yolk has blended.
- With the mixer on low velocity, alternately add the flour combination and buttermilk combination, starting and ending with the dry elements (3 additions of dry elements and a couple of of liquid). Combine simply till included.
- Divide batter between the three 8 inch cake pans, pouring the batter on high of the finely chopped almonds within the ready pans.
- Bake at 350 levels for 22 – 25 minutes or till a toothpick inserted within the heart comes out clear or with simply few crumbs hooked up. Let cool 10 minutes and prove.
Almond Cream Cheese Frosting
The cake layers have a bit extra maple taste than almond, and so we balanced this through the use of almond cream cheese frosting! This can be a creamy, flavorful frosting that we’ll be utilizing in between the cake layers are properly as to frost the cake.
The recipe combines softened cream cheese and butter, powdered sugar, a pinch of salt, and almond extract. If it turns into too mushy at any time, merely refrigerate to thicken. As all the time, muffins which are frosted with cream cheese frosting will have to be refrigerated. You’ll love this straightforward, decadent frosting.
Assembling the Cake
As soon as the cake layers have cooled, it’s time to assemble!
Place the primary cake layer on the pedestal. As we talked about within the recipe, the maple glaze is elective however we just like the added enhance of maple taste. Utilizing a silicone pastry brush, we evenly brushed the primary layer with a little bit of maple syrup.
Subsequent, apply a layer of almond cream cheese frosting. High with the second maple almond cake layer and repeat the glazing and filling step.
For the highest layer, I glazed it after which positioned it on high of the cake glazed-side-down. I did this simply in case it will make it simpler to frost, though with such a lightweight quantity of glaze, it probably would work both method.
Subsequent, we utilized a skinny coat (crumb coat) of almond cream cheese frosting across the high and sides of the cake. At this level, we prefer to chill the cake for 10-Quarter-hour within the freezer (or longer within the fridge) to agency all the things up earlier than making use of the ultimate coat of frosting.
Adorning the Cake
Adorn the cake nonetheless you want! We created scalloped impressions across the cake utilizing a small rounded offset spatula (working in vertical rows from high to backside, and repeating all the best way round.) The border of chunky shells and rosettes is piped from a 1M piping tip (giant star).
Recipe FAQs
Extra Almond Cake Recipes
Apart from our different favourite maple muffins together with Maple Pound Cake and Maple Pecan Cake, we have made many extra almond muffins as properly!
Make sure that to check out our Almond Cake, Almond Cream Cake, and Lemon Almond Cake, and Almond Raspberry Swirl Cake simply to call just a few!
For the Almond Cream Cheese Frosting
Put together Pans and Add Chopped Almonds
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Chop/crush the sliced almonds into smaller items . (You should utilize a small bullet blender for this, or you can place in a ziplock bag and use a rolling pin to crush.)
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Grease and flour three 8 inch spherical pans, add a circle or parchment paper or waxed paper. Sprinkle the finely chopped almonds over the parchment paper earlier than including the cake batter.
For the Cake Layers
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Preheat oven to 350 levels F.
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In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Put aside
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In one other bowl, add the buttermilk, maple syrup, vegetable oil and extracts (maple, almond, and vanilla). Put aside..
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Within the bowl of your mixer, add the butter and blend at medium velocity till clean.
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Progressively add the brown and white sugar and proceed to combine on medium velocity for 3 to five minutes till lightened in shade and fluffy.
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Add the eggs one after the other mixing after every addition till the yellow of the yolk has blended.
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With the mixer on low velocity, alternately add the flour combination and buttermilk combination, starting and ending with the dry elements (3 additions of dry elements and a couple of of liquid). Combine simply till included.
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Divide batter between the three cake pans, pouring the batter on high of the finely chopped almonds on the underside of the pans.
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Bake at 350 levels for 22 – 25 minutes or till a toothpick inserted within the heart comes out clear or with simply few crumbs hooked up. Let cool 10 minutes and prove.
For the Almond Cream Cheese Frosting
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Minimize the butter into slices and add to the bowl of your mixer. Beat on low to medium velocity till the butter is softened and clean.
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Minimize the softened cream cheese into items and add to the butter, beating at low to medium velocity till included. If you’re utilizing a hand mixer you could want to melt the cream cheese a bit extra.
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Add the almond extract. Progressively add the powdered sugar beating on low velocity till blended. Cowl the bowl with a towel if wanted to maintain down the cloud of powdered sugar.
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Enhance mixing velocity barely till properly mixed. Watch out to not over-mix as it can grow to be very mushy. (If this occurs, chill it within the fridge for a bit.)
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This frosting will pipe greatest if used whereas nonetheless chilled. You can also make it upfront, refrigerate after which deliver out to the kitchen counter to melt up a bit. (Re-mix if wanted).
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Will frost and fill a 3 layer 8 or 9 inch cake.
Assembling the Cake
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Place the primary *cooled* cake layer on a cake base or pedestal. Brush with a skinny layer of maple syrup. That is an elective step. It’s not wanted for moistness, however it does add an added enhance of maple taste.
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Unfold a layer of almond cream cheese frosting on high of the cake layer. Add the second layer and repeat step(s). After evenly glazing the ultimate cake layer, I positioned it glazed-side down on high. It could not make a distinction however I did this simply in case it will make it simpler to frost.
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Subsequent, fill in any gaps between the cake layers with frosting and apply a skinny coat of frosting (or crumb coat) across the high and sides of the cake. At this level we like to relax the cake for about Quarter-hour within the freezer to agency up the frosting. This companies all the things up and prevents the layers from sliding as you embellish. Apply the ultimate coat of frosting.
Adorning the Cake
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Adorn the cake nonetheless you want! We added scalloped impressions across the cake utilizing a small rounded offset spatula (working in vertical rows from high to backside, and repeating all the best way round.) The border of chunky shells and rosettes is piped from a 1M piping tip (giant star).
Substitution for Cake Flour: Utilizing all goal flour (plain in UK) to make Cake Flour: For every cup of flour in a recipe, take away 2 Tablespoons of flour and change with 2 Tablespoons cornstarch (cornflour within the UK). This recipe has 3 cups of flour so you’ll measure out 3 cups of all goal flour, take away 6 Tablespoons and change with 6 Tablespoons cornstarch, whisk to mix
Recipe makes 7 ½ cups batter
