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home > recipes > cakes > simple maple cake
from Ohio, USA Cake without eggs doesn't keep very well. Solution? Make a small cake to feed up to 4 people. If you've a 6-1/2 inch skillet with an ovenproof handle, such as Corning's, you can cut this recipe in half to make just the amount of cake you will use. A small cake like this will serve three generously, or four modestly. Freeze any that won't be used the same day, but use soon - within 2 weeks - and top the thawed cake with applesauce or other fruit sauce (to moisten). Full recipe yields 6-8 wedges, half recipe yields 3-4 wedges. 1/2 cup + 1 tablespoon amaranth flour 1/2 cup + 1 tablespoon unroasted buckwheat flour 1/2 cup + 1 tablespoon quinoa flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1/2 teaspoon salt 1/3 cup oil 2/3 cup maple syrup 1/4 cup chopped pecans, optional Preheat oven to 350. Non-stick spray a pie plate. Combine dry ingredients and whisk well, or sift. Combine oil and syrup in measuring cup and pour over dry ingredients. Using a rubber spatula, stir until flour disappears. Scrape batter into prepared pan. Scatter the chopped pecans over the top, if using. Bake 22 minutes or until a pick inserted in center comes out clean. Cool 10 minutes before cutting. Surprisingly good! Serve plain as you would a coffee cake, with a cup of tea, or use as dessert. Use leftovers the next morning for breakfast: Split each wedge horizontally and top it with a fresh or cooked fruit sauce, shortcake-style. (Example: Cook 1 bag of frozen unsweetened peaches + 3/4 cup water + 1/4 cup honey or maple syrup. In about 10 minutes when fruit is tender, stir in 1 tablespoon + 1 teaspoon tapioca starch dissolved in 1/4 cup cool water. Stir for about two minutes until it bubbles, thickens, and the liquid becomes clear. [May cut peach slices into bite-size pieces while fruit is cooking, if you wish.] Spoon warm peach sauce over the warm Maple Cake for a delicious - and memorable - breakfast.) VARIATION: GINGERBREAD Whisk 1 to 1 1/2 teaspoons powdered ginger into the dry ingredients of either the bread or cake above, and mix well. Top with the peach sauce, above.

Simple Maple Cake


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list all recipes by TCOLLINS (5)


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keyword: simple
keyword: maple
recipes for cakes
recipes by tcollins
Email Address:
(posted January 24, 2003)

from
Ohio, USA

Cake without eggs doesn't keep very well. Solution? Make a small cake to feed up to 4 people. If you've a 6-1/2 inch skillet with an ovenproof handle, such as Corning's, you can cut this recipe in half to make just the amount of cake you will use. A small cake like this will serve three generously, or four modestly. Freeze any that won't be used the same day, but use soon - within 2 weeks - and top the thawed cake with applesauce or other fruit sauce (to moisten).
Full recipe yields 6-8 wedges, half recipe yields 3-4 wedges.

1/2 cup + 1 tablespoon
amaranth flour 1/2 cup + 1 tablespoon unroasted buckwheat flour 1/2 cup + 1 tablespoon quinoa flour 1 teaspoon
baking soda 1 teaspoon cream of tartar 1/2 teaspoon salt 1/3 cup oil 2/3 cup maple syrup 1/4 cup chopped pecans, optional

Preheat oven to 350. Non-stick spray a
pie plate. Combine
dry ingredients and whisk well, or sift. Combine oil and syrup in measuring cup and pour over dry ingredients. Using a rubber spatula, stir until flour disappears. Scrape batter into prepared pan. Scatter the chopped pecans over the top, if using. Bake 22 minutes or until a pick inserted in center comes out clean. Cool 10 minutes before cutting.

Surprisingly good! Serve plain as you would a
coffee cake, with a cup of tea, or use as dessert. Use leftovers the next morning for breakfast: Split each wedge horizontally and top it with a fresh or cooked fruit sauce, shortcake-style.

(Example: Cook 1 bag of frozen unsweetened peaches + 3/4 cup water + 1/4 cup
honey or maple syrup. In about 10 minutes when fruit is tender, stir in 1 tablespoon + 1 teaspoon tapioca starch dissolved in 1/4 cup cool water. Stir for about two minutes until it bubbles, thickens, and the liquid becomes clear. [May cut peach slices into bite-size pieces while fruit is cooking, if you wish.] Spoon warm peach sauce over the warm Maple Cake for a delicious - and memorable - breakfast.)

VARIATION:
GINGERBREAD
Whisk 1 to 1 1/2 teaspoons powdered ginger into the
dry ingredients of either the bread or cake above, and mix well. Top with the peach sauce, above.



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