Maple Nut Cake
A moist, golden cake infused with the deep, earthy sweetness of pure maple syrup and the satisfying crunch of toasted walnuts.
Ingredients
- •1/2 cup unsalted butter, softened (115g)
- •1/2 cup granulated sugar (100g)
- •1/2 cup pure maple syrup (120ml)
- •2 large eggs, room temperature
- •1 teaspoon vanilla extract
- •1 1/2 cups all-purpose flour (190g)
- •1 1/2 teaspoons baking powder
- •1/4 teaspoon salt
- •1/2 cup milk (120ml)
- •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 large bowl, cream together the softened butter and sugar until light and fluffy.
- 3
Beat in the eggs one at a time, then stir in the maple syrup and vanilla extract.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt.
- 5
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- 6
Fold in three-quarters of the chopped walnuts into the batter.
- 7
Pour the batter into the prepared pan and sprinkle the remaining 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 extra depth of flavor, toast your 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 profile.
- 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 and moist crumb, and a fragrant aroma of toasted nuts and caramelized maple syrup.