Maple Walnut Cake
This gorgeous Maple Walnut Cake is perfect for celebrating the sugar shack season in Québec and to welcome in the Spring season!
Ingredients
CAKE
- 2 1/2 cups unbleached all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. ground Himalayan pink salt
- 1/2 cup unsalted butter, room temperature plus more for cake pans
- 1/2 cup brown sugar
- 3 large free-range eggs, room temperature
- 1 cup good quality maple syrup tips & tricks
- 1 tsp. pure maple extract
- 1/3 cup buttermilk tips & tricks
- 3/4 cup walnuts, chopped and toasted
MAPLE GLAZED WALNUTS
- 1 cup walnuts
- 3 tbsp. good quality maple syrup tips & tricks
- 1 pinch fleur de sel
MAPLE SYRUP FROSTING
- 1/2 cup unsalted butter, room temperature
- 1/8 tsp. fleur de sel
- 2 1/2 cups confectioners' sugar, sifted tips & tricks
- 1/2 cup maple sugar, sifted
- 7 to 8 tbsp. good quality maple syrup tips & tricks
- 1/2 tsp. pure vanilla extract
Directions
CAKE
- Preheat oven to 350ºF and line 2 8-inch greased cake pans with parchment paper rounds (see footnote); set aside.
- In a mixing bowl, combine flour, baking powder, baking soda and salt. Whisk well and set aside.
- In the bowl of a stand mixer, add butter and brown sugar. Using the paddle attachment, cream the ingredients on medium speed for 3 minutes.
- While the appliance is running, add eggs, one at a time, mixing well between each addition; clean the sides and the bottom of the bowl when needed.
- Add maple syrup and pure maple extract; mix for only 30 seconds.
- Add half dry ingredients and process on low-speed until just combined.
- Add the remaining half dry ingredients and the buttermilk. Process until just blended, cleaning the sides and the bottom of the bowl. Fold in the toasted walnuts.
- Evenly divide the batter between the prepared cake pans and gently tap on the counter to dislodge any trapped air bubbles.
- Transfer to the preheated oven and bake for 26 to 28 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
- Remove from the heat, transfer the cake to a wire rack and let them cool for 15 minutes before unmolding; allow to cool completely on the wire rack.
MAPLE GLAZED WALNUTS
- Preheat skillet over medium heat. Add walnuts, maple syrup and salt.
- Cook, stirring often, until syrup starts to caramelize and coats the nuts, about 6 to 7 minutes.
- Remove from the heat and spread them evenly in a single layer on a small baking sheet lined with parchment paper; allow to cool completely.
MAPLE SYRUP FROSTING
- In the bowl of a stand mixer with the paddle attachment on, add butter and salt. Whip on high for 4 minutes.
- Working in batches, add ½ cup confectioner’s sugar and 2 tbsp. maple sugar.
- Process on medium-low until blended, cleaning the sides and the bottom of the bowl as needed. Repeat with the same amounts.
- When the mixture is getting very dry, add half maple syrup and process until the texture is smooth.
- When sugars are added, pour the remaining maple syrup and add pure vanilla extract. Process once again until smooth, cleaning the sides and the bottom of the bowl.
TO ASSEMBLE
- When the cakes are at room temperature, place one on a stand and spoon on the frosting, enough to cover the surface.
- Place the other cake on top of the first one, pressing down gently to adhere, and spread the remaining frosting covering the top and sides; smooth it out evenly using an angle spatula or a bench scraper.
- Decorate the cake with the maple glazed walnuts.
Notes
Footnote: Here's the link to learn my parchment paper rounds for cakes method.