Maple Nut Cake
A moist, golden cake infused with the deep, earthy sweetness of pure maple syrup and a satisfying crunch of toasted walnuts.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 teaspoon baking powder
- •1/2 teaspoon baking soda
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, softened (115g)
- •1/2 cup packed light brown sugar (100g)
- •1/2 cup pure maple syrup
- •2 large eggs, room temperature
- •1/2 cup sour cream (120ml)
- •1 teaspoon vanilla extract
- •1 cup chopped walnuts (100g)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
- 4
Beat in the eggs one at a time, then stir in the maple syrup and vanilla extract.
- 5
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, mixing until just combined.
- 6
Gently fold in 3/4 cup of the chopped walnuts.
- 7
Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup of walnuts over the top.
- 8
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
💡 Chef tips
- For a deeper flavor, toast the walnuts in a dry pan over medium heat for 3-5 minutes before adding them to the batter.
- Ensure your maple syrup is 'pure' rather than pancake syrup for the best authentic flavor.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze for up to one month.
✅ How it should turn out
The finished cake should have a deep golden-brown crust, a tender, moist crumb with a distinct maple aroma, and a delightful nutty crunch in every bite.