Everyday Dutch Oven: Vermont Maple Cake

Thursday, September 15, 2011

Vermont Maple Cake

     If you're a fan of maple syrup you are going to love this recipe from The Great American Bake Sale by Alison Boteler. This dense, old fashioned cake smacks of maple and is very easy to make in your dutch oven. The recipe calls for a 9 by 13 inch pan which usually translates to a 12 inch dutch oven. I decided to make it a bit higher so baked it in my 10 inch oven. With 10 coals in a ring around the bottom and 16 on the lid, it was ready in 25 minutes. After 15 minutes take a peek at it, you may have to move some coals from the center of the lid to the outside. I forgot to buy the walnuts, the rich, creamy frosting is so good you won't even miss them. Oh, and save your good maple syrup for pancake breakfasts, you need the cheaper brand for this dessert. This sweet cake will make you think of covered bridges and a walk in the woods on a crisp autumn day.

Vermont Maple Cake
2 cups all purpose flour
1 Tblsp baking powder
3/4 tsp salt
2 eggs
1 cup maple syrup
1 cup heavy cream
1/4 cup (1/2 stick) butter, melted
2/3 cup chopped toasted walnuts

     Lightly oil or spray a 10 inch dutch oven; line with parchment paper.
     Combine flour, baking powder and salt in medium bowl.
     Beat eggs in large bowl until thick and lemon-colored.
     Add maple syrup in a thin stream and continue beating until light and fluffy.
     Add cream and beat one minute longer.
     Fold in flour and melted butter until blended.
     Pour into prepared dutch oven.
     Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
     Cool completely. Spread with frosting and sprinkle with walnuts.

Maple Butter Frosting
1/4 cup (1/2 stick) butter or margarine, softened
2 cups powdered sugar
1/3 cup maple syrup

     Cream butter and sugar until smooth.
     Add maple syrup and beat until creamy and of spreading consistency.
     Note: Do not substitute "light" maple syrup for regular maple syrup. Light syrups are 50 percent water. Commercial syrups (which are based on corn syrup) are actually preferable to "pure" maple syrup in this recipe.