Description
This Decadent Maple Syrup and Walnut Cake is a moist and flavorful treat perfect for breakfast or dessert. Made with rich maple syrup, soft butter, fragrant vanilla, and crunchy walnuts, this cake offers a warm and inviting taste with a subtle hint of cinnamon. The cake’s tender crumb and nutty texture make it a delightful centerpiece for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup maple syrup (preferably dark maple syrup)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk (whole or buttermilk for extra richness)
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional, for extra warmth)
Add-ins
- 1/2 cup chopped walnuts (plus extra for topping)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan to prevent sticking during baking.
- Cream butter and maple syrup: In a large mixing bowl, use an electric mixer to cream together the softened butter and maple syrup until the mixture is light and fluffy, about 2-3 minutes. This step ensures the cake stays moist and tender.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract for added flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon (if using). This combines the leavening agents and spices evenly.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture in batches, alternating with the milk. Begin and end with the dry ingredients, mixing gently until just combined to avoid overworking the batter.
- Add walnuts: Carefully fold in the chopped walnuts, distributing them evenly without overmixing to maintain a tender crumb.
- Bake the cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely to room temperature.
- Serve: Once cooled, sprinkle additional chopped walnuts on top for garnish and optionally drizzle with a little extra maple syrup for extra sweetness and shine.
Notes
- Use dark maple syrup for a richer, more intense flavor.
- Whole milk or buttermilk enhances the cake’s tenderness and moisture.
- Be careful not to overmix once the dry ingredients are added to prevent a dense cake.
- Walnuts can be toasted beforehand to enhance their flavor.
- The optional cinnamon adds warmth but can be omitted if preferred.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
