Maple Walnut Pound Cake
It’s maple season again. Our friends at Chandler’s Sugar Shack in Kossuth are tapping 4,000+ trees this year. It wasn’t that long ago that they started out with less than 200 and now here they are with a sugar “shack” the square footage (or more) of our house and thousands of thousands…and thousands of taps. I decided to use some of our syrup to make Maple Walnut Pound Cake. Oh my gosh. It’s just enough maple flavor without being overwhelming, and not too sweet.
If it lasts more than a few days, pound cake loses its quality. By day four or five I didn’t want another slice but didn’t want it to go to waste. I turned the rest of the pound cake into one-inch slices, dipped it in an egg and milk mixture, and made Maple Walnut Pound Cake French Toast. That’s a mouthful – literally and figuratively. It was delicious!
I wanted a nice glaze on the pound cake and wanted to use maple syrup. I think this turned out well! This would be great as a glaze on cookies, over cupcakes or as a substitute for maple syrup on pancakes and waffles.
Substitute for Cake Flour
If you don’t have cake flour in the pantry (I didn’t) you can make your own. Measure one level cup of all-purpose flour. Remove two level tablespoons of flour and replace it with two level tablespoons of corn starch. Corn starch lowers the protein level of the flour. Protein turns to gluten, and gluten is what makes breads chewy. A little less protein is a little less gluten and that makes the flour lighter.
Cake flour is around 8% protein. All-purpose flour is around 10% protein.
And now you know! Really, it’s the simple things in the kitchen that delight me the most.