Maple-Gingerbread Layer Cake With Salted Maple Caramel Sauce
Ready In: 2 hrs
Serves: 10
Ingredients
Maple-Coated Pecans
- 3⁄4 cup pecan halves, toasted
- 1⁄4 cup pure maple syrup (preferably Grade B)
- coarse kosher salt
Cake
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons Chinese five spice powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon coarse kosher salt
- 1⁄3 cup chopped crystallized ginger (1 1/2 to 2 ounces)
- 1 cup maple sugar
- 3⁄4 cup unsalted butter, room temperature
- 2 large eggs
- 3⁄4 cup hot water
- 2⁄3 cup mild-flavored molasses (light)
Frosting
- 1 1⁄3 cups chilled creme fraiche
- 1 1⁄3 cups chilled heavy whipping cream
- 1⁄2 cup maple sugar
- 6 tablespoons powdered sugar
Salted Maple Caramel Sauce
- 1⁄4 cup unsalted butter
- 1⁄2 cup maple sugar
- 3⁄4 cup heavy whipping cream
- 1⁄8 teaspoon coarse kosher salt
- 5 -6 drops imitation maple extract
Directions
- Maple-Coated Pecans: Place large piece of foil on work surface. Combine nuts and maple syrup in heavy medium skillet (do not use nonstick) over medium-high heat and bring to boil, tossing to coat. Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3 to 3 1/2 minutes. Scrape nuts onto foil. Working quickly with 2 forks, separate nuts. Sprinkle with coarse salt. Cool until coating is crisp and hard, about 1 hour. (DO AHEAD Pecans can be made 1 day ahead. Store airtight at room temperature.).
- Cake: Preheat oven to 350°F Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine first 4 ingredients in processor; add ginger. Blend until ginger is finely ground, about 1 minute. Using mixer, beat maple sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time (batter may look curdled). Stir 3/4 cup hot water and molasses in small bowl. Beat dry ingredients into butter mixture in 4 additions alternately with molasses mixture in 3 additions.
- Divide batter between prepared pans (about 2 1/2 cups each). Bake until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks.
- Frosting: Combine crème fraîche, cream, and both sugars in large bowl. Using electric mixer, beat until very thick and stiff.
- Cut around pan sides to loosen cake layers; turn out onto racks. Place 1 cake layer on platter. Spread with 1 1/3 cups frosting. Drizzle with 3 tablespoons caramel sauce. Top with second cake layer. Spread remaining frosting smoothly over top and sides of cake. Drizzle top of cake with 3 tablespoons sauce. Cover with cake dome; chill at least 1 hour. DO AHEAD Can be made 1 day ahead; keep chilled. Let stand at room temperature 30 minutes before continuing.
- Cut pecans into pieces or leave whole. Press pecans into frosting on sides of cake. Cut cake into wedges. Spoon sauce over.
- To make Maple Caramel Sauce: Melt butter in heavy medium saucepan over medium heat. Add sugar. Whisk until sugar melts and mixture is thick and boiling, 2 to 3 minutes. Gradually whisk in cream. Bring sauce to boil, whisking often. Boil until sauce thickens enough to coat spoon and is reduced to 1 cup, whisking often, 2 to 3 minutes. Remove from heat. Whisk in coarse salt and extract. DO AHEAD Can be made 1 week ahead. Cool, cover, and chill.
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