Anna Makes an APPLE MAPLE WAFFLE CAKE from Scratch!
Anna makes an Apple Maple Waffle Cake from Scratch!
Thank you to everyone who watched our first attempt at this video. We hope love this second attempt even more!
Check out our wonderful sponsors at the links below!
https://www.facebook.com/washingtonapples
https://www.instagram.com/washingtonapplecommission/
https://twitter.com/washington_appl
Subscribe for more video recipes: http://goo.gl/MJV4af
Recipe
Makes one 8-inch, 4-layer waffle cake
Serves 12
Ingredients
Apple Waffles:
2 cups (300 g) all-purpose flour
¼ cup (50 g) packed light brown sugar
4 tsp (12 g) baking powder
1 tsp (2 g) ground cinnamon
1 cup (250 mL) 2% milk
¼ cup (60 mL) maple syrup
3 large eggs, separated
½ cup (115 g) butter, melted
1 ½ cups (375 mL) peeled and coarsely grated COSMIC CRISP apples (1 large apple)
Maple Apples:
3 Tbsp (45 g) butter
4 cups (1 L) peeled and diced COSMIC CRISP apples, cut into ½-inch/12 mm
dice (3 large apples)
6 Tbsp (90 mL) maple syrup
½ tsp (1 g) ground cinnamon
Maple Cream Filling & Assembly:
500 g (2 pkg) cream cheese, softened
½ cup (125 mL) maple syrup
1 Tbsp lemon juice
2 tsp (10 mL) vanilla extract
1 tsp (2 g) ground cinnamon
1 cup (250 mL) whipping cream
1 cup (100 g) maple toasted pecans, optional (see note)
Directions
1. For the waffles, whisk the flour, sugar, baking powder and cinnamon together. Add the milk, maple syrup and egg yolks and whisk to combine well (but a few lumps are OK). Whisk in the melted butter followed by the grated apple.
2. In another bowl, whisk the egg whites (by hand or with electric beaters) until they hold a soft peak when the whisk or beaters are lifted. Fold these gently into the batter.
3. Preheat your waffle iron according to instructions and have two cooling racks ready. Lightly grease the iron (if requested in the instructions) and ladle batter to fill the iron once closed. Cook the waffle until lightly browned and crisp, and remove to the cooling rack – do not stack the waffles while cooling. Repeat with the remaining batter and let the waffles cool completely before assembling. You will need 4 waffles to assemble the
cake.
4. For the maple apples, heat a large sauté pan over medium high heat and melt the butter. Add the apples and stir often, cooking until the apples begin to soften and start to sizzle, about 5 minutes. Add the maple syrup and cinnamon and continue to cook an addition 5 minutes, stirring often, until most of the liquid evaporates, but there is enough to coat the apples. Transfer the apples to a dish to cool completely before assembling.
5. For the maple cream filling, beat the cream cheese using electric beaters until smooth and add the maple syrup in a few additions, scraping down the bowl and blending completely before adding more. Beat in the lemon juice, vanilla and cinnamon. In a separate bowl, whip the cream until it holds a soft peak and fold this into the cream cheese base. The filling may seem soft at first, but as it sits, it will thicken up.
6. To assemble the waffle cake, place a waffle onto a platter or cake stand and spread with a quarter of the cream filling. Top this with a quarter of the cooled apples. If you wish, sprinkle a few chopped maple toasted pecans over the apples. Repeat with the remaining 3 waffles, topping the cake with the final cream, apples and pecan halves attractively in the centre of the waffle. Chill the waffle cake until ready to serve. The waffle cake will keep for up to 4 days, refrigerated and covered.
NOTES:
To make the maple toasted pecans, toss 1 cup (100 g) of pecan halves with 2 Tbsp (30 mL) of maple syrup and spread them on a parchment-lined baking tray. Bake for 15-18 minutes in a 350F (180C) oven until browned. Once cooled, the maple will create a crisp coating over the pecans and can be stored in an airtight container for up to 3 weeks.
If you don’t have a waffle iron, you can make this recipe into a wonderfully
delicious 2-layer Apple Maple Layer Cake. Simply prepare the waffle recipe as above, but increase the brown sugar and maple syrup measurements to ½ cup (125 mL) each. Divide the batter between 2 greased 9-inch (23 cm) round cake pans and bake in a 350 F (180 C) oven for about 35 minutes, until a skewer inserted in the centre comes out clean. To assemble, spread half of the cream filling, apples and pecans between the two layers and the remaining half on top.
COSMIC CRISP APPLE NOTES
COSMIC CRISP apples do not discolour much, so your diced apples will stay nice and bright in this recipe as well as when making salads or mixing into your morning granola.
I like that COSMIC CRISP apples hold their shape when cooked, so you won’t end up with a flat or mushy apple dessert.
I find COSMIC CRISPS are delicious eaten fresh, but have a balanced apple tart & sweet taste that really suits cooking and baking.
#AnnaLive #WaffleCake #OhYum
Thank you to everyone who watched our first attempt at this video. We hope love this second attempt even more!
Check out our wonderful sponsors at the links below!
https://www.facebook.com/washingtonapples
https://www.instagram.com/washingtonapplecommission/
https://twitter.com/washington_appl
Subscribe for more video recipes: http://goo.gl/MJV4af
Recipe
Makes one 8-inch, 4-layer waffle cake
Serves 12
Ingredients
Apple Waffles:
2 cups (300 g) all-purpose flour
¼ cup (50 g) packed light brown sugar
4 tsp (12 g) baking powder
1 tsp (2 g) ground cinnamon
1 cup (250 mL) 2% milk
¼ cup (60 mL) maple syrup
3 large eggs, separated
½ cup (115 g) butter, melted
1 ½ cups (375 mL) peeled and coarsely grated COSMIC CRISP apples (1 large apple)
Maple Apples:
3 Tbsp (45 g) butter
4 cups (1 L) peeled and diced COSMIC CRISP apples, cut into ½-inch/12 mm
dice (3 large apples)
6 Tbsp (90 mL) maple syrup
½ tsp (1 g) ground cinnamon
Maple Cream Filling & Assembly:
500 g (2 pkg) cream cheese, softened
½ cup (125 mL) maple syrup
1 Tbsp lemon juice
2 tsp (10 mL) vanilla extract
1 tsp (2 g) ground cinnamon
1 cup (250 mL) whipping cream
1 cup (100 g) maple toasted pecans, optional (see note)
Directions
1. For the waffles, whisk the flour, sugar, baking powder and cinnamon together. Add the milk, maple syrup and egg yolks and whisk to combine well (but a few lumps are OK). Whisk in the melted butter followed by the grated apple.
2. In another bowl, whisk the egg whites (by hand or with electric beaters) until they hold a soft peak when the whisk or beaters are lifted. Fold these gently into the batter.
3. Preheat your waffle iron according to instructions and have two cooling racks ready. Lightly grease the iron (if requested in the instructions) and ladle batter to fill the iron once closed. Cook the waffle until lightly browned and crisp, and remove to the cooling rack – do not stack the waffles while cooling. Repeat with the remaining batter and let the waffles cool completely before assembling. You will need 4 waffles to assemble the
cake.
4. For the maple apples, heat a large sauté pan over medium high heat and melt the butter. Add the apples and stir often, cooking until the apples begin to soften and start to sizzle, about 5 minutes. Add the maple syrup and cinnamon and continue to cook an addition 5 minutes, stirring often, until most of the liquid evaporates, but there is enough to coat the apples. Transfer the apples to a dish to cool completely before assembling.
5. For the maple cream filling, beat the cream cheese using electric beaters until smooth and add the maple syrup in a few additions, scraping down the bowl and blending completely before adding more. Beat in the lemon juice, vanilla and cinnamon. In a separate bowl, whip the cream until it holds a soft peak and fold this into the cream cheese base. The filling may seem soft at first, but as it sits, it will thicken up.
6. To assemble the waffle cake, place a waffle onto a platter or cake stand and spread with a quarter of the cream filling. Top this with a quarter of the cooled apples. If you wish, sprinkle a few chopped maple toasted pecans over the apples. Repeat with the remaining 3 waffles, topping the cake with the final cream, apples and pecan halves attractively in the centre of the waffle. Chill the waffle cake until ready to serve. The waffle cake will keep for up to 4 days, refrigerated and covered.
NOTES:
To make the maple toasted pecans, toss 1 cup (100 g) of pecan halves with 2 Tbsp (30 mL) of maple syrup and spread them on a parchment-lined baking tray. Bake for 15-18 minutes in a 350F (180C) oven until browned. Once cooled, the maple will create a crisp coating over the pecans and can be stored in an airtight container for up to 3 weeks.
If you don’t have a waffle iron, you can make this recipe into a wonderfully
delicious 2-layer Apple Maple Layer Cake. Simply prepare the waffle recipe as above, but increase the brown sugar and maple syrup measurements to ½ cup (125 mL) each. Divide the batter between 2 greased 9-inch (23 cm) round cake pans and bake in a 350 F (180 C) oven for about 35 minutes, until a skewer inserted in the centre comes out clean. To assemble, spread half of the cream filling, apples and pecans between the two layers and the remaining half on top.
COSMIC CRISP APPLE NOTES
COSMIC CRISP apples do not discolour much, so your diced apples will stay nice and bright in this recipe as well as when making salads or mixing into your morning granola.
I like that COSMIC CRISP apples hold their shape when cooked, so you won’t end up with a flat or mushy apple dessert.
I find COSMIC CRISPS are delicious eaten fresh, but have a balanced apple tart & sweet taste that really suits cooking and baking.
#AnnaLive #WaffleCake #OhYum
