Description
This Decadent Maple Syrup and Walnut Cake is a moist, flavorful dessert that combines the rich sweetness of pure maple syrup with toasted walnuts for a delightful nutty crunch. Perfectly complemented by a smooth maple glaze and topped with extra toasted walnuts, this cake is ideal for fall gatherings or anytime you crave a comforting, homemade treat.
Ingredients
Scale
For the Cake:
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ½ cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup chopped walnuts (toasted)
For the Maple Glaze:
- ¼ cup pure maple syrup
- 2 tablespoons butter
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- pinch of salt
For Topping:
- ¼ cup chopped walnuts (lightly toasted)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line it with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and brown sugar together until the mixture is light and fluffy, approximately 2 to 3 minutes. This process incorporates air, helping the cake rise.
- Add Wet Ingredients: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the pure maple syrup and vanilla extract until well combined. Then mix in the sour cream until the batter is smooth and homogeneous.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the batter, which can make the cake tough. Fold in the toasted chopped walnuts evenly throughout the batter.
- Bake the Cake: Pour the prepared batter into your greased pan, smoothing the top with a spatula for even baking. Place in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. This ensures the cake is fully baked through.
- Cool the Cake: Once baked, allow the cake to cool in the pan for 10 minutes to set. Then carefully transfer it to a wire rack to cool completely, which will help the glaze adhere properly and prevent melting.
- Prepare the Maple Glaze: In a small saucepan over medium heat, combine the maple syrup and butter. Stir occasionally until the butter fully melts, then remove from heat. Whisk in powdered sugar, vanilla extract, and a pinch of salt until the glaze is smooth and glossy.
- Glaze and Garnish: Drizzle the maple glaze evenly over the cooled cake. Immediately sprinkle the top with the lightly toasted chopped walnuts to add crunch and enhance flavor. Let the glaze set at room temperature before slicing and serving to ensure clean cuts.
Notes
- For a layer cake, double the recipe and divide it evenly between two 8-inch cake pans for baking.
- Add a pinch of cinnamon to the batter to introduce a warm spice note, perfect for fall flavor.
- Ensure walnuts are toasted to bring out their full flavor and crunch before adding them to the batter and topping.
- Use pure maple syrup for the best natural sweetness and flavor depth.
