Tag Archives: Maple Whiskey cake

Maple Crown Cake

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This sinfully rich pound cake is dense and moist and grows more flavorful as it ages. It gets its subtle maple taste from the addition of Maple Crown Royal whiskey. (No, I’m not getting a kickback from them, and yes, I’ll give you non-alcohol alternatives.) It has a delicate crispy crust from coating the pan with sugar before adding the batter, and I kicked the sweet maple flavor up a notch by using maple sugar— but that’s just me; I can never get enough maple!

I played with the icing on this cake. On my first attempt, I made a ganache from maple morsels (something new on the market) and was less than impressed. So I went back to my trusty brown sugar icing and spiked it with maple whiskey. Much better!

If you have a little of this icing left, and you haven’t just eaten it with a spoon, try adding a spoonful to a cup of hot coffee. I like my coffee strong and black, but I’ve got to say, this was delightful. Go ahead and refrigerate it if you want; it’ll cool the coffee down a bit when you add it. You may even want to double the recipe!

Maple Crown Cake
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Ingredients
  • CAKE:
  • 2 cups white sugar (plus enough to coat the inside of the pan)
  • ½ cup dark brown sugar
  • 1½ cups (3 sticks) butter, room temperature
  • 6 eggs, room temperature
  • ½ cup buttermilk (Bulgarian style, if possible)
  • ½ cup Crown Royal Maple Finished Whiskey*
  • 3 cups all-purpose flour
  • ½ teaspoon salt (if using unsalted butter, add an additional ¼ teaspoon)
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • * If preferred, substitute ½ cup buttermilk and 1 teaspoon maple flavoring for whiskey)
  • ICING:
  • 1 cup brown sugar
  • ¼ cup whole milk
  • 3 tablespoons butter
  • 1 cup powdered sugar
  • 3 tablespoons maple whiskey
Instructions
  1. Heat oven to 350 F.
  2. Prepare a 10-inch bundt pan by coating it generously with vegetable oil (or coconut oil or shortening - don't use butter!) and then sprinkling thoroughly with sugar.
  3. In a large bowl, beat the white sugar, brown sugar, and butter together for 3-4 minutes. The mixture should lighten in color.
  4. Add the eggs, one at a time, beating thoroughly and scraping the sides of the bowl with each addition. Take your time! It should take you several minutes to add 6 eggs.
  5. Add the liquid and dry ingredients alternately in three additions, beginning with the dry ingredients and ending with the liquids. Beat just enough to combine each time, taking care to scrape the bowl down often.
  6. Spoon into prepared bundt pan carefully so you don't disturb the sugar on the sides. Smooth the top and bake for approximately 1 hour 20 minutes. The top should be rich brown and a long toothpick inserted in the cake should come out clean.
  7. Allow cake to rest on cooling rack for 10 minutes, then flip it over. Wait a few more minutes before lifting off the pan. Let cake cool before making icing.
  8. ICING: Put brown sugar, milk, and butter in a medium saucepan. Turn heat to medium and bring to a boil, stirring frequently. Once it boils, let it cook for 2 minutes without stirring.
  9. Remove from heat and add powdered sugar and maple whiskey. Whisk vigorously until the icing is smooth. Pour over cooled cake. If you have a little extra, it can be gently reheated and drizzled over ice cream. (if it's too thick, feel free to add a bit more whiskey!)
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It’s important to let the butter and eggs come to room temperature.

Coat a bundt pan with vegetable oil or coconut oil and sprinkle liberally with sugar. I used maple sugar for added flavor, but regular sugar is great; it’ll give a crispier sugar crust to the cake.

Beat butter and sugar well, then add eggs. One.At.A.Time. Don’t be in a hurry here!

Last egg. See how fluffy the batter is?

Combine buttermilk and whiskey

Add dry and liquid ingredients alternately, then spoon into pan. Spread gently and bake.

Cool for 10 minutes, then turn the cake over and let cool a few more minutes before lifting the pan.

Make icing. Add whiskey and powdered sugar to the boiled mixture and whisk it like you mean it!

 

Once the cake has cooled, pour the warm icing over it.

Keep this covered on the counter (don’t refrigerate) and enjoy it slice by slice. It just gets better and better!

Lorinda

 

Maple Whiskey Coffee Cake

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Maple whiskey, ground pecans, and a generous topping of crunchy streusel combine to give this fluffy coffee cake unbelievable flavor – a cozy treat for crisp fall mornings.

I adore coffee cake. Well, to be honest, I adore the sugary topping. Usually, the cake part itself is kind of uninspired – basically just a canvas for the delectable topping. But for this recipe, I added a layer of toasted ground pecans combined with streusel and maple whiskey which creates an oasis of flavor in the cake.

Grab a big cup of coffee and savor every bite!


Maple Whiskey Coffee Cake
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This fluffy coffee cake has a layer of maple whiskey and pecan, with a crunchy streusel topping and maple whiskey drizzle. Perfect for chilly fall mornings!
Ingredients
  • STREUSEL:
  • 1 cup plus 1 tablespoon white sugar, divided
  • 4 tablespoons butter, melted
  • 2 teaspoons cinnamon
  • ¼ cup plus 1 tablespoon flour, divided
  • ¾ cup ground pecans (toasted first for best flavor)
  • pinch salt
  • ¼ cup maple flavored whiskey (or regular whiskey and ½ teaspoon maple flavoring)
  • CAKE:
  • 1 cup sugar
  • ½ cup butter, softened
  • 2 eggs
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • GLAZE (optional):
  • 2 tablespoons maple-flavored whiskey
  • ½ teaspoon maple flavoring
  • ¾ cup powdered sugar
Instructions
  1. Make streusel. In a small bowl, combine 1 cup of the sugar (reserve 1 T), the melted butter, cinnamon, ¼ cup of the flour (reserve 1 T), ground pecans, and salt. Stir until combined. Remove 1 cup of this mixture and put it in another small bowl. Add the reserved sugar and flour and the whiskey. (This will be the filling.) Stir until combined. Set both bowls aside.
  2. Heat oven to 350 F. Spray a 9-inch springform pan with an oil/flour baking spray, or lightly grease and flour pan. (Alternatively, you can use a Bundt pan. Make sure to spray or grease/flour it well.)
  3. In a large bowl, beat sugar and butter until light.
  4. Add eggs, one at a time, beating well and scraping the sides of the bowl often.
  5. Combine dry ingredients and add alternately with the buttermilk, using half of each mixture at a time, beginning with the dry ingredients and ending with the buttermilk. Beat just until well combined.
  6. Spread half of this mixture into prepared pan, bringing it all the way to the edge of the pan.
  7. Spread all of the whiskey filling onto the batter and top with the remaining cake batter, spooning it carefully over the filling and spreading gently.
  8. Sprinkle all of the streusel over the batter and bake for approximately 45 minutes, or until a toothpick or wooden skewer comes out clean when inserted in the middle of the cake. (If using a Bundt pan, test after 40 minutes.)
  9. Cool on a rack for 15-20 minutes before unlatching outer ring of pan.
  10. Whisk together the glaze ingredients. Adjust liquid or powdered sugar to achieve a glaze that's easy to drizzle or pipe onto warm cake.
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Hints:

  • Grind the toasted pecans in a coffee/spice grinder or food processor. Short bursts are best so it doesn’t turn into pecan butter. Small chunks are fine. If you don’t have a grinder/processor, simply chop the nuts finely.
  • Can’t find maple flavored whiskey? (I’m SO sorry.) Use regular whiskey and 1/2 teaspoon of maple flavoring, like Mapleine. If you love maple, add a little more flavoring.
  • Don’t want to use booze at all? (Eyebrows raised incredulously.) Substitute maple syrup and leave out the additional tablespoons of sugar and flour.
  • Do you have maple sugar? I love baking with that stuff! Use it in place of white sugar in the streusel for additional flavor.
  • You can also use a Bundt pan for this. You’ll just have to flip the cake over once it’s cooled to get the streusel on top.

Grind the pecans. (Toast them first for more flavor!)

Stir together the streusel ingredients

Add maple whiskey to half of the streusel mixture.

Spread half of the batter in the pan, then add all of the whiskey streusel filling.

Spread remaining batter over the filling and sprinkle streusel over the top.

Ready to bake!

Drizzle with maple whiskey icing if desired.

It really doesn’t take long to get this cake ready for the oven, and you can just imagine how good it smells, can’t you? Give it a try, and I’ll bet it will be a regular occurrence at your house. I mean, everyone likes whiskey for breakfast, right?

Lorinda