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Cakes and Pies - Maple Walnut Cake

  • 2 2/3 cups cake flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup buttermilk
  • 1/2 cup pure maple syrup
  • 14 ounces (28 tablespoons) unsalted butter, at room temperature, divided
  • 1 cup granulated sugar
  • 1 1/4 teaspoons maple extract, divided
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup walnuts, finely chopped
  • 3 cups powdered sugar
  • 1 cup marshmallow creme
  • Walnut halves for decoration

Heat oven to 350°. Grease and flour two 9-inch pans. Combine flour, soda, salt, and baking powder. In a separate bowl, combine buttermilk and maple syrup.
With an electric mixer set at medium-low speed, beat 6 ounces of the butter (12 tablespoons) and the granulated sugar for five minutes or until light and fluffy. Beat in 1 teaspoon maple extract and vanilla. Add eggs one at a time, beating well after each addition. Reduce speed and beat in flour mixture in three parts, alternating with buttermilk mixture. Stir in the chopped walnuts.
Pour batter into prepared pans. Bake for 25 minutes or until a toothpick stuck in the center comes out clean. Cool for 10 minutes in pans. Remove and cool completely on wire racks.
Meanwhile, sift powdered sugar. With mixer set at medium speed, beat remaining 8 ounces of butter (16 tablespoons) until creamy. Reduce speed to low and gradually beat in powdered sugar. Beat in remaining 1/4 teaspoon maple extract. With a spatula, fold in marshmallow creme.
Place one cake layer on a serving plate. Spread top with about 3/4 cup frosting. Top with remaining layer. Cover top and sides with remaining frosting. Decorate sides with walnut halves.
Submitted By: Evelyn Hodge
Washington Farmers Co-op
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