maple brown butter fig layer cake_____________________________An ode to the crossing of the seasons: three layers of soft maple-scented cake separated by a whipped maple bourbon buttercream and plenty of fig preserves.
Ingredients
- 2 sticks butter (1 cup)
- 3/4 cup sugar
- 3 eggs, at room temperature
- 1 tbsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 cup pure maple syrup
- 1/2 cup buttermilk
- 1/2 cup fig preserves
maple bourbon buttercream
- 2 1/2 cups powdered sugar
- 1 stick butter, at room temperature (1/2 cup)
- 1/4 cup pure maple syrup
- 2 tbsp bourbon
- 1 tsp vanilla
- 1-2 tbsp heavy cream, as needed
Instructions
- Melt butter over medium heat in a small saucepan until the fizzing noise disappears and the liquid turns a rich golden color, about 10 minutes. Pour into a heat-safe jar and refrigerate until just solid but still room temperature to touch.
- Preheat oven to 350 degrees. Grease 3 6-inch cake pans generously with oil.
- With a stand of hand mixer, cream the brown butter and sugar until light and fluffy, about 2-3 minutes. Beat in eggs one at a time until incorporated, then whip in the vanilla.
- In a separate small bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Whisk together the buttermilk and maple syrup. Alternate flour mixture and butter mixture into the sugar mixture, beating until just combined between each turn. Do not overmix.
- Divide batter evenly between the three prepped cake pans. Tap the pans on the counter to loosen any air bubbles. Bake 30-35 minutes until the center is just set and a toothpick inserted removes with just a few moist crumbs. Let cool in the pan 5-10 minutes, then run a knife around the edges to loosen the cakes and turn onto a wire cooling rack. Place in the freezer for 15 minutes to set.
- Make the buttercream. Whip together the powdered sugar, butter, maple syrup, bourbon (if using), and vanilla extract until smooth and spreadable. If the frosting seems too thick, add heavy cream 1 tablespoon at a time.
- If needed, level the tops of the cake layers with a sharp knife. Set the first layer on a flat surface and lightly frost. Pipe a dam of frosting around the perimeter, leaving a 3 inch or so circle in the center. Spread a few spoonfuls in the circle. Add second layer of cake, pressing gently to adhere, and lightly frost the top, then create a dam for the jam with the piping method. Spread jam into the center. Finish with the third layer of cake. Frost entire cake with a light layer, then transfer to the fridge for 10 minutes to set.
- Finish frosting the cake with the remaining buttercream. Swirl remaining fig jam on the top of the cake and garnish with fresh figs and flowers.