Side Pannel
Maple Walnut Cake Recipe
Maple Walnut Cake Recipe
- Recipe Submitted by Angus on 11/13/2014
Category: Holiday, Cakes, Desserts
Ingredients List
- 1/2 cup unsalted butter, softened
- 1-1/2 cups packed light brown sugar
- 3 eggs
- 1 teaspoon maple flavoring or maple syrup
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- ** CANDIED WALNUTS **
- 1 tablespoon unsalted butter
- 1-1/2 cups coarsely chopped walnuts
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
- ** FROSTING **
- 2 cups unsalted butter, softened
- 5 cups confectioners' sugar
- 1 teaspoon maple flavoring or maple syrup
- 1/4 teaspoon salt
- 1/4 to 1/2 cup half-and-half cream
- 3 tablespoons maple syrup, divided
Directions
Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
In a large bowl, cream butter and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Transfer to prepared pans. Bake 11-13 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Cool completely.
For candied walnuts, in a large skillet, melt butter. Add walnuts; cook and stir over medium heat until nuts are toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute longer. Spread on foil to cool completely.
For frosting, in a large bowl, beat butter until creamy. Beat in confectioners' sugar, maple flavoring, salt and enough cream to reach desired consistency.
Place one cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers.
Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup
In a large bowl, cream butter and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Transfer to prepared pans. Bake 11-13 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Cool completely.
For candied walnuts, in a large skillet, melt butter. Add walnuts; cook and stir over medium heat until nuts are toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute longer. Spread on foil to cool completely.
For frosting, in a large bowl, beat butter until creamy. Beat in confectioners' sugar, maple flavoring, salt and enough cream to reach desired consistency.
Place one cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers.
Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup
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