Wednesday, August 27, 2008

Candied Maple Walnut Pancake Loaf

This is the maple loaf that I was trying to make (when I realized I didn't have any maple syrup) and made the delicious coconut lemon bundt cakes instead. I wasn't sure if I'd like the loaf or not but with a name like "candied maple walnut pancake loaf" how could I not try it? After baking the loaf, you poke holes in it and pour maple syrup on top, which is supposed to cause some kind of candy like thing with the nuts that are on top, as well as soaking into the loaf. Well I really dislike when cakes are soaked with things so I wasn't too sure how to feel about all this. But actually the loaf part is quite yummy - moist and dense. I would make the loaf again but with less maple on top (because the sides and top were kind of mushy) and more cinnamon and walnuts added to the actual loaf. I also want to try this loaf with pecans instead of walnuts. But that's just me - I know some people liked the loaf just as it is, maple syrup soaked and all, and you might too.

And as for the cookbook, Great Coffee Cakes, Sticky Buns, Muffins & More, I'm still in love with the design of it, the photos and the yummy sounding recipes but this is only the second recipe I've made from it. And it seems like the instructions are sometimes way more complicated than seems necessary (or at least way more complicated than all other baking books I've used). I also tried the pineapple squares with toasted coconut streusel, which were decent but didn't taste much like pineapple and I need to improve my streusel making skills - big clumps not tiny powdery streusel.

If this sounds good, you might also like:
Pumpkin Loaf
Banana Nut Shortbread
Pecan Honey Sticky Buns
Mini Pear Loaves

Candied Maple Walnut Pancake Loaf
Adapted from Great Coffee Cakes, Sticky Buns, Muffins & More

I'd recommend adding more of the cinnamon walnut mixture to the actual loaf.

1 large 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 tsp ground cinnamon
4 tbsp pure maple syrup

Position a rack in the middle of the oven. Heat the oven to 325F. Either butter an 8x4 inch 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.


VeggieGirl said...

Man oh man, does that look luscious!! Yum!! Glad you had the maple syrup this time ;0)

Erin said...

This looks and sounds delicious- perfect for fall! I'll have to check that cookbook out.

Ricki said...

What a concept--sounds terrific! I agree about the cookbook, though--I found the instructions extremely detailed (which CAN be very effective in many cases), but sometimes just excessive!

sweetpotato said...

Woah, everything about that sounds PERFECT!

The Diva of Dining said...

Ooooh, that looks like a nice alternative to weekend sticky buns! Will have to give it a try...

Beth said...

haven't heard of that cookbook before. Will have to find it. Looks delicious.

Maria said...

That is a great cookbook, but I agree on the instructions. Looks like the loaf turned out beautifully!! I will make this in the fall for sure!

Hannah said...

That looks -so- good, I'm drooling into my cup of coffee right now! I woke up late and now I'm kicking myself for not preparing a better breakfast, because you're making me hungry!

Deborah said...

That looks amazing! I agree, though - pecans over walnuts!

Grace said...

mother of pearl, this is amazing! i needed a new vehicle for maple syrup consumption (one can only eat so many pancakes...), and this is it! seriously, i'm smitten.

Usha said...

That looks awesome...very tempting :)

Kevin said...

This sounds so good! I like that the maple syrup is poured on top.

Cookie baker Lynn said...

This looks amazingly delicious. Is this the book by Carole Walters? I have her cookie book and I think her instructions tend to be very thorough, which could be annoying if you're not a beginner in the kitchen.

VeganCowGirl said...

Oh my god! You are a baking goddess. This looks amazing.

Patricia Scarpin said...

I would never be able to resist a recipe with this name, either. :)
It looks delish.

Caroline said...


Holler said...

Mmmmmm, I am liking the technique of poking holes in the top and pouring maple syrup in! How can that be anything other than absolutely amazing?

Bellini Valli said...

Infusing the loaf with maple syrup is a great idea to create a moist cake:D

Sophie said...

Woooah, this looks amazing! What a delicious dessert! I never knew something so perfect could exist? I thought pancakes were perfect in and of themselves, but THIS?! Heavenly!

eatme_delicious said...

VeggieGirl: Thanks! Me too.

Erin: You should, it's a beautiful cookbook!

Ricki: Yea exactly.

sweetpotato: Haha you should try it then!

The Diva of Dining: Hope you like it!

Beth: Thanks!

Maria: Hope you like it!

Hannah: Haha thanks!

Deborah: Mmm yea I like both but recently am loving pecans more.

Grace: Haha hope you like it if you try it.

Usha: Thanks!

Kevin: Yea that's what interested me too.

Cookie Baker Lynn: Yes it is that book!

VeganCowGirl: Haha aw thank you!

Patricia: Thanks!

Caroline: Thanks!

Holler: Yea the technique does sound good. =)

Bellini Valli: Indeed!

Sophie: Haha thanks!

Natalie said...

Can you make this with out the Walnuts? I love nuts but my hubby is highly allergic to them? But he loves pancakes and anything sweet. So is there a way to leave them out with out ruining the whole recipe?

eatme_delicious said...

Natalie: I'm sure you could. You could put a streusel on top instead? Though it might get too wet when you pour the syrup on top. Or just omit the nuts and not add anything else.