Comments on: Maple Cake with Maple Streusel

By: Olivia

Olivia — Wed, 17 Sep 2025 18:53:26 +0000

In reply to Sheila Marsh. Hi Sheila! It's hard to say without actually trying it but I would give it a go and see how it turns out!

By: Sheila Marsh

Sheila Marsh — Fri, 12 Sep 2025 00:08:53 +0000

I have some really nice maple syrup and i saw you said it works with Italian meringue. Since I always make my meringue buttercreams on the sweeter side can I use the ratios that I use for smbc? I use 2x cups of syrup and 6 eggwhites plus 4 sticks of butter. Could I swap the same amount of syrup and just use the hot syrup in the eggwhites and continue to make the imbc? Thanks!

By: Olivia

Olivia — Mon, 22 Apr 2024 16:03:35 +0000

In reply to Amy M.. Hi Amy! Lining with parchment just helps to ensure that the cake comes out of the pan easily. Sometimes they can still stick a bit with just grease and flour.

By: Amy M.

Amy M. — Sun, 21 Apr 2024 11:59:08 +0000

Hi. I’m making this cake today for a family gathering and have a question on the instructions. Why would you grease & flour the cake pans and then line them with parchment paper? Seems like you would do one or the other. What am I missing?

By: Olivia

Olivia — Tue, 12 Sep 2023 19:48:24 +0000

In reply to Karla. Hi Karla! I usually do a spoonful of the flour mixture to get everything to come back together but if that's still not working I would try adding the eggs in even slower. Maybe whisk them and add half an egg at a time and whip well in between. Even with our best efforts, batter sometimes curdles. I find it's not super detrimental to the end product. I do use the paddle the whole way through. Overmixing is only really a concern after you add all the flour. You could definitely do 1.5x the recipe for a 9x13 if you found a single recipe not tall enough. I would do that. I hope that helps!

By: Olivia

Olivia — Tue, 12 Sep 2023 19:40:45 +0000

In reply to Patti Ransom. Hi Patti! Yes, that's correct. It soooo delish!

By: Karla

Karla — Tue, 12 Sep 2023 14:13:21 +0000

Hello, I am having trouble when I’m adding the eggs to the creamed butter and maple sugar. I’m not sure if I’m overmixing, but I’m having problems getting it all mixed together and it keeps curdling. I’m trying to work with room temp ingredients starting out with them being out at least an hour. I’ve tried the flour method with the last egg and I feel like it’s still not working well. You are using the paddle the entire way through correct? Also, would you recommend a single recipe for a 9x13 pan or 1.5 recipe? I am double stacking with crumble and frosting in between as this is going to be a wedding sheet cake. So far I’ve tried the single recipe and it seems very thin however, I’m not sure it’s because I may be over mixing trying to get the eggs incorporated. . Do you think if I use an immersion blender to get the eggs emulsified into the batter would work? And then switch back to the paddle for the flour/liquid?

By: Patti Ransom

Patti Ransom — Sun, 10 Sep 2023 15:44:56 +0000

The Cabot Trail Maple Liqueur that I found is a Cream Liqueur. Is this what you used?

By: Olivia

Olivia — Mon, 14 Aug 2023 16:34:46 +0000

In reply to Karla. Hi Karla! I haven't made it with cake flour myself but it should work fine. If the batter curdles after adding the eggs, you can add a small amount of the flour mixture to it and it should come together again.

By: Karla

Karla — Sun, 13 Aug 2023 06:20:56 +0000

Question! Have you ever tried this cake with cake flour instead of all purpose? Also when adding in the eggs, have you ever overbeat trying to get the batter to un-curdle ? Trying to find what the batter should look like when adding the eggs and getting it all appropriately emulsified. Should the batter be thick or a bit runny