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Candied Maple Walnut Pancake Loaf
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Source: Great Coffee Cakes, Sticky Buns, Muffins & More
I'm writing up the recipe as written in the cookbook, but my modifications would be 1-2 tsp of cinnamon and 3-4 tbsp of maple syrup. Also to add more of the cinnamon walnut mixture to the actual loaf. | |
1 | egg |
1 large | egg yolk |
1 cup | sugar |
1 tsp | pure vanilla extract |
1/4 cup | vegetable oil |
1 cup | self-rising cake flour, spooned in and leveled, sifted |
6 tbsp | sour cream |
2/3 cup | coarsely chopped walnuts |
1/2 tsp | ground cinnamon |
1/2 cup | pure maples syrup |
Position a rack in the middle of the oven. Heat the oven to 325F. Either butter an 8.5"x4.5"x2.75" loaf pan, or line it with parchment paper.
In the bowl of an electric mixer fitted with the whip attachment, beat the whole egg and egg yolk on medium speed for 1 minute. Add the sugar, 1 to 2 tbsp at a time, taking about 2 minutes, and continue to beat until thickened, about 2 minutes longer. Blend in the vanilla. Drizzle in the oil in a steady stream, taking about 30 seconds. Beat for 15 seconds longer.
Reduce the mixer speed to low. Add one-half of the flour, then blend in the sour cream, then the remaining flour, mixing only until combined after each addition.
Combine the walnuts and cinnamon. Using a rubber spatula, fold 1/4 cup of the nut mixture into the batter.
Spoon the batter into the prepared pan, smoothing the top with the back of a large spoon. Sprinkle the remaining walnut mixture over the top. Bake for about 40-60 minutes (it took me 60 but the author recommends 40), or until the top of the loaf is golden brown and springy to the touch, and a toothpick inserted deeply into the center comes out clean. Note: The loaf won't rise to the top of the pan and this is okay as the shallow cake pan allows the maple syrup to be fully absorbed.
Remove from the oven and place on a cooling rack. Poke the cake at 1 inch intervals using a skewer or a toothpick (make sure you poke lots of holes). Spoon the maple syrup over the top very slowly to allow the cake to absorb the syrup. Do this several times until all the syrup has been absorbed. Let stand for 30 minutes.
To remove from the pan if you chose the buttering method, place a piece of aluminum foil directly on top of the loaf, cupping it around the side to hold the topping in place. Cover with the cooling rack, invert the cake, and carefully life off the pan. Cover with another rack, invert again, and cool right side up. Otherwise, just lift the loaf out of the pan with the parchment.
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