Maple Gingerbread Layer Cake
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5
3 reviews
Excellent
Maple Gingerbread Layer Cake
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This maple gingerbread layer cake with salted maple caramel sauce is the perfect fall showstopper of a dessert. Flavorful, moist, and delicious!
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Ingredients
For maple-coated pecans:
- 3/4 cup pecan halves toasted
- 1/4 cup pure maple syrup
- kosher salt coarse
For gingerbread cake:
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons Chinese five-spice powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt coarse
- 1/3 cup crystallized ginger chopped
- 1 cup maple sugar
- 3/4 cup butter room temperature, unsalted
- 2 large egg
- 3/4 cup water hot
- 2/3 cup molasses mild-flavored
For frosting:
- 1-1/3 cups crème fraîche chilled
- 1-1/3 cups heavy whipping cream chilled
- 1/2 cup maple sugar
- 6 tablespoons powdered sugar
- 1 teaspoons Chinese five spice
For salted-maple caramel:
- 1/4 cup butter unsalted
- 1/2 cup maple sugar
- 3/4 cup heavy whipping cream
- 1/4 teaspoon kosher salt coarse
- 6 maple extract imitation, drops
Instructions
For the nuts:
- Place a large piece of parchment on a heat-resistant work surface or baking sheet.
- Combine nuts and maple syrup in a heavy medium-sized skillet over medium-high heat and bring to a boil, tossing to coat.
- Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3 to 3-1/2 minutes.
- Scrape nuts onto the parchment paper.
- Working quickly separate the nuts. Sprinkle with coarse salt.
- Cool until coating is crisp and hard, about 1 hour.
For the caramel sauce:
- Melt butter in a medium-sized saucepan over medium heat.
- Add sugar and whisk until sugar melts and the mixture is thick and boiling - about 2 to 3 minutes.
- Gradually whisk in cream and bring sauce to boil, whisking often.
- Boil until sauce thickens enough to coat a spoon and is reduced to 1 cup, whisking often - about 2 to 3 minutes.
- Remove from heat.
- Whisk in coarse salt and extract.
For cake:
- Preheat oven to 350 degrees F.
- Spray two 9-inch cake pans with non-stick cooking spray.
- In a food processor, combine the all-purpose flour, Chinese five-spice powder, baking soda, and kosher salt. Process until combined. Add in the crystalized ginger and blend until ginger is finely ground - about 1 minute.
- Using a stand mixer, beat maple sugar and butter until light and fluffy.
- Add the eggs, one at a time, and fully combine. Don't worry if the batter looks slightly curdled, this is normal.
- In a small bowl add hot water and molasses in a small bowl.
- Add the dry ingredients into the butter mixture in 4 additions alternately with the molasses mixture.
- Divide the batter between the prepared pans and baked until a tester inserted into the center comes out clean, about 30 minutes.
For frosting:
- Combine the creme fraiche, heavy cream, maple sugar, powdered sugar, and Chinese five-spice powder to a stand mixture and beat until very thick and stiff.
For assembly:
- Cut around pan sides to loosen cake layers and turn out onto racks.
- Place 1 cake layer on a platter and spread with 1-1/3 cups frosting.
- Drizzle with 3 tablespoons of caramel sauce and top with a second cake layer.
- Spread the remaining frosting smoothly over the top and sides of the cake.
- Drizzle the top of the cake with 3 tablespoons of caramel sauce. Cover the cake and chill for at least an hour. Cut pecans into pieces or leave them whole.
- Press pecans into the frosting on the cake.
- Store for at least an hour in the refrigerator before serving.
- Leftovers should be stored in the refrigerator for up to 4 hours.
Nutrition Information
Show Details
Serving
1g
Calories
1412kcal
(71%)
Carbohydrates
103g
(34%)
Protein
11g
(22%)
Fat
109g
(168%)
Saturated Fat
65g
(325%)
Polyunsaturated Fat
38g
(224%)
Trans Fat
3g
(150%)
Cholesterol
343mg
(114%)
Sodium
521mg
(22%)
Fiber
2g
(8%)
Sugar
75g
(150%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1412 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1412kcal | 71% |
| Carbohydrates | 103g | 34% |
| Protein | 11g | 22% |
| Fat | 109g | 168% |
| Saturated Fat | 65g | 325% |
| Polyunsaturated Fat | 38g | 224% |
| Trans Fat | 3g | 150% |
| Cholesterol | 343mg | 114% |
| Sodium | 521mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 75g | 150% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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