I’m really enjoying Cooking Jewish by Judy Bart Kancigor (originally self-published as Melting Pot Memories). Pictured above is the maple walnut cake, which is a chiffon cake that is baked in a 9″x13″ pan.
Chiffon cake is one of my favorite kinds of cake, and this sounded so good, with the flavor of toasted walnuts, coffee, brown sugar, and maple. I didn’t have the maple extract, so I used a little bit of maple syrup. The flavor was nice, but I realized that I am not so partial to brown sugar flavored chiffon cake. I kept thinking that I wished it was plain vanilla or marble chiffon. Perhaps the maple extract is a critical ingredient after all.
I think the cake would have been yummier as a brown sugar marble chiffon cake, with chocolate swirls. Sort of like chocolate chips cookies, but in cake form.