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Product Used In This Recipe

Acorn Cakelet Pan

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Maple Acorn Cakelets

Prep: 30 Minutes

Cook: 1 Hours 15 Minutes

17 Servings

There is no such thing as too much maple! These spiced maple cakes are made in our adorable Fall Acorn Cakelet Pan, glazed in a sweet maple sauce. Create 3-D acorn cakes by even adding maple frosting in between the cakelets for a creative fall treat.

  • Ingredients
    • Cake:
    • 1 1/ 3 cups flour
    • 1/ 2 teaspoon baking powder
    • 1/ 2 teaspoon salt
    • 1/ 2 teaspoon cinnamon
    • 1/ 4 teaspoon nutmeg
    • 1/ 3 cup milk
    • 1/ 4 cup pure maple syrup
    • 1 teaspoon vanilla
    • 1/ 4 teaspoon maple flavoring
    • 1/ 2 cup butter, softened
    • 1/ 2 cup brown sugar
    • 2 eggs, lightly beaten
    • Frosting:
    • 1/ 3 cup butter, softened
    • 1/ 4 cup pure maple syrup
    • 1 1/ 2 cups powdered sugar
    • 1-2 tablespoons milk
    • Glaze:
    • 1/ 2 cup powdered sugar
    • 2 tablespoons maple syrup
    • 1-2 tablespoons water
    • coarse raw sugar
  • Directions

      Heat oven to 350 F. Grease and flour pan; set aside. 

      To make the cakelets:  In small bowl, stir together flour, baking powder, salt, cinnamon and nutmeg; set aside.  In liquid measuring cup, stir together milk, maple syrup, vanilla and maple flavoring; set aside. In medium bowl, beat butter and brown sugar on medium speed, until light and fluffy. Beat in eggs, scraping bowl often. Reduce speed and blend in flour mixture, alternating with milk mixture, until all ingredients have been incorporated.  Spoon 1 tablespoon batter into each of the wells in the pan. Set aside remaining batter. Bake at 350 F for 10-12 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Using a serrated knife, cut off the portion of the cakelet that rose above the pan. Invert cakes onto cooling rack. Wash, dry and prepare pan as before and repeat procedure with remaining batter.

      To make frosting: In medium bowl, beat ingredients together on medium speed, adding additional milk as needed until frosting is light and fluffy. Cover frosting and set aside. 

      To make glaze: In small bowl, stir together glaze ingredients, adding additional water until glaze is  smooth and has the consistency of heavy cream. 

      Using a pastry brush, brush glaze on acorn cakelet tops and dip in coarse raw sugar; set cakelets on waxed paper for 1 hour to dry.  

      To  assemble: Spread 1 tablespoon frosting on the flat side of a cakelet. Place a second cakelet, flat side down on top of frosted cakelet. Set aside. Repeat with remaining cakelets.  Makes 18 assembled cakelets, or 36 individual cakelets.

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Product Used In This Recipe

Acorn Cakelet Pan

See Product

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