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Decadent Maple Syrup and Walnut Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 62 reviews
  • Author: Angela
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Decadent Maple Syrup and Walnut Cake is a moist and flavorful dessert that beautifully balances the rich, natural sweetness of dark maple syrup with the crunch of toasted walnuts. Perfect for a comforting treat or a special occasion, this cake combines a tender crumb with subtle hints of vanilla and cinnamon, topped with extra walnuts and a drizzle of maple syrup for added indulgence.

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)

Add-ins and Toppings

  • 1/2 cup chopped walnuts (plus extra for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan to ensure the cake won’t stick.
  2. 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.
  3. Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate. Stir in the vanilla extract for flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon (if using) to evenly distribute the leavening agents and spices.
  5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients; mix gently until just combined to avoid overworking the batter.
  6. Fold in Walnuts: Carefully fold the chopped walnuts into the batter with a spatula, ensuring even distribution without overmixing.
  7. Pour Batter and Bake: Pour the prepared batter into the greased pan and smooth the top. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
  8. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes to settle, then transfer it to a wire rack to cool completely, preventing sogginess.
  9. Add Toppings and Serve: Once cooled, sprinkle additional chopped walnuts on top for a crunchy contrast and optionally drizzle with extra maple syrup for an added layer of sweetness before serving.

Notes

  • Use dark maple syrup for a more intense, rich flavor.
  • Buttermilk can be substituted for milk to add a slight tang and extra moisture.
  • Don’t overmix the batter once the flour is added to keep the cake tender.
  • Walnuts can be toasted beforehand to enhance their nuttiness.
  • Store leftover cake wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.

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Find it online: https://tastydailyeats.com/decadent-maple-syrup-and-walnut-cake-recipe/