A few posts ago, I mentioned that last week I was traveling in Vermont. While there, I bought some of their amazing maple syrup. Since I spent this past weekend at my parents celebrating my dad’s birthday, I decided to use my new maple syrup to make this amazing Maple Walnut Cake. I used one, 9″ deep dish pan for the cake, drowned the top and the sides in a delicious maple syrup cream cheese frosting, and topped with crushed walnuts. This cake was fabulous and had so much flavor; the high-quality maple syrup definitely made this cake taste amazing. Enjoy!
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 2 large eggs
- 1 cup plus 2 tbsp pure maple syrup
- 2 tsp vanilla extract
- 1/2 cup water
- 1 1/2 cups finely chopped walnuts
- 2 cups confectioner’s sugar
- 1/4 unsalted butter, softened
- 1 (8 ounce) package cream cheese, softened
- Preheat oven to 350 degrees. Coat one, deep-dish 9-inch cake pan (or two, regular 9″ cake pans) with cooking spray, dust with flour, and tap out any excess. Set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl using a mixer set on high speed, beat the butter and sugar for 1 minute. Add the eggs, one at a time, and beat for 1 minute after each addition. Add 1 cup maple syrup and vanilla. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the water and ending with the dry ingredients. Gently stir in 1 cup of the walnuts.
- Pour the batter in the pan (or divide the batter between two pans) and spread evenly. Bake on the middle rack of the oven until a tester inserted into the center comes out clean, about 30-35 minutes. Cool in the cake pan(s) on a wire rack for 10 minutes. Using a knife, loosen the cake from the sides of the pan(s) and invert onto the wire rack to cool completely.
- To make the frosting, combine the softened cream cheese and unsalted butter in a large mixing bowl using the paddle attachment. Add in the 2 tbsp of pure maple syrup and continue mixing. Slowly add in the powdered sugar on low speed. Use a spatula to scrap down the sides. If the frosting is too runny, add more confectioner’s sugar. If it is too hard, add a bit more pure maple syrup.
- Using a spatula, spread frosting on the top and the side of the cake until smooth. (If making two cake layers, spread frosting in between the two layers and on the top and sides- more frosting may be needed). Sprinkle remaining 1/2 cup of crushed walnuts on top and enjoy.
*Adapted from Country Living