RECIPES

Maple Cheddar Spice Cake

Active Time

45 Minutes

Servings

Ingredients

Maple Mousse:

1 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 large egg yolks, lightly beaten
2 cups heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
2 cups fresh raspberries
Additional Renard’s Maple Syrup Cheddar cheese, shaved

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Aged Cheddar or Young Cheddar can be used in this recipe.

Instructions

Heat oven to 350°F. Grease and flour the bottom and sides of a 9-inch round baking pan.
Cream the butter, sugar and brown sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating each until well combined. Beat in maple syrup and vanilla.
Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger and cloves in another large bowl; gradually add to butter mixture alternately with sour cream, beating each addition until combined. Fold in cheddar.
Pour batter into prepared pan. Bake for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack to cool completely.

Maple Mousse:

Bring the maple syrup, cinnamon and nutmeg to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low. Simmer, uncovered, for 5-7 minutes or until mixture is reduced to 2/3 cup, stirring occasionally. Remove from the heat. Cool syrup mixture to 175°F.
Whisk 2 tablespoons hot syrup mixture into egg yolks in a bowl. Return all to saucepan, whisking constantly. Cook and stir over low heat until mixture reaches 160°F, about 2-7 minutes. (Do not boil.) Transfer mixture to a bowl. Place bowl into a larger bowl filled with ice water. Stir until mixture has cooled to room temperature, about 2-3 minutes. Remove from the ice water.
Beat cream in a large bowl until it begins to thicken. Add vanilla and cream of tartar; beat until stiff peaks form. Gently fold whipped cream into the syrup mixture. Spread mousse over cake.
Cover and refrigerate for at least 2 hours. Top with raspberries and additional cheddar just before serving.

Cheesemonger Tip

Renard's Artisan Cheese is a third-generation, family-owned company in Door County, Wisconsin. Master Cheesemaker Chris Renard continues to honor his family’s legacy by perfecting his father’s and grandfather’s recipes while keeping up with the current culinary scene. Chris handcrafts gourmet, award-winning cheeses and flavor profiles, including over 50 flavor-infused specialty cheeses.

Maple Cheddar Spice Cake

Ingredients

Maple Mousse:

Cheese

Instructions

Maple Mousse:

Cheesemonger Tip

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