Maple Nut Cake
A tender, golden cake infused with rich pure maple syrup, warm spices, and toasted crunchy walnuts, topped with a luscious maple frosting.
Ingredients
- •2 cups (240g) all-purpose flour
- •1 1/2 teaspoons baking powder
- •1/2 teaspoon baking soda
- •1/2 teaspoon salt
- •1/2 teaspoon ground cinnamon
- •1/2 cup (115g) unsalted butter, softened to room temperature
- •1/2 cup (100g) packed dark brown sugar
- •1/2 cup (120ml) pure maple syrup (preferably Grade A Dark)
- •2 large eggs, room temperature
- •1 teaspoon pure vanilla extract
- •1/2 cup (120ml) buttermilk, room temperature
- •1 cup (115g) walnuts, chopped and toasted
- •4 oz (115g) cream cheese, softened (for frosting)
- •1/4 cup (55g) unsalted butter, softened (for frosting)
- •3 tablespoons pure maple syrup (for frosting)
- •1 1/2 cups (180g) powdered sugar (for frosting)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease and flour an 8-inch or 9-inch square baking pan.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- 3
In a large mixing bowl, beat 1/2 cup of softened butter and dark brown sugar together with an electric mixer until light and fluffy, about 3 minutes.
- 4
Add 1/2 cup of pure maple syrup, the eggs one at a time, and the vanilla extract to the butter mixture, beating well after each addition.
- 5
With the mixer on low speed, alternately add the flour mixture and buttermilk in two batches, mixing just until combined.
- 6
Fold in 3/4 cup of the toasted chopped walnuts using a spatula, reserving the remaining nuts for garnish.
- 7
Spread the batter evenly into the prepared pan and bake for 32 to 38 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Cool the cake in the pan on a wire rack for 20 minutes, then turn it out onto the rack to cool completely.
- 9
To make the frosting, beat the cream cheese and 1/4 cup butter together until smooth, then beat in 3 tablespoons maple syrup and powdered sugar until creamy.
- 10
Spread frosting evenly over the cooled cake and top with the remaining toasted walnuts before serving.
💡 Chef tips
- Always use 100% pure maple syrup rather than pancake syrup for proper texture, sweetness, and authentic flavor.
- Toast the walnuts in a dry pan over medium heat for 4-5 minutes until fragrant before adding to the batter to intensify their flavor.
- Store the cake covered in the refrigerator for up to 5 days, but let it sit at room temperature for 20 minutes before serving for the best texture.
✅ How it should turn out
A moist, soft cake featuring a deep amber crumb filled with crunchy toasted nuts, carrying a rich maple aroma and a sweet, creamy frosted finish.