Maple-Gingerbread Layer Cake With Salted Maple Caramel Sauce Recipe

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Maple-Gingerbread Layer Cake With Salted Maple Caramel Sauce
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Ingredients
22
Count
Nutrition
918
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. 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.).
  2. 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.
  3. 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.
  4. Frosting: Combine crème fraîche, cream, and both sugars in large bowl. Using electric mixer, beat until very thick and stiff.
  5. 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.
  6. Cut pecans into pieces or leave whole. Press pecans into frosting on sides of cake. Cut cake into wedges. Spoon sauce over.
  7. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 918.15 Kcal (3844 kJ)
Calories from fat 503.53 Kcal
% Daily Value*
Total Fat 55.95g 86%
Cholesterol 129.64mg 43%
Sodium 387.7mg 16%
Potassium 833.34mg 18%
Total Carbs 98.33g 33%
Sugars 57.38g 230%
Dietary Fiber 3.27g 13%
Protein 9.36g 19%
Vitamin C 1.2mg 2%
Vitamin A 0.2mg 8%
Iron 3.5mg 19%
Calcium 168.3mg 17%
Amount Per 100 g
Calories 372.11 Kcal (1558 kJ)
Calories from fat 204.07 Kcal
% Daily Value*
Total Fat 22.67g 86%
Cholesterol 52.54mg 43%
Sodium 157.13mg 16%
Potassium 337.74mg 18%
Total Carbs 39.85g 33%
Sugars 23.25g 230%
Dietary Fiber 1.33g 13%
Protein 3.79g 19%
Vitamin C 0.5mg 2%
Vitamin A 0.1mg 8%
Iron 1.4mg 19%
Calcium 68.2mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.4
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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