Maple Walnut Cake
Maple syrup is a defining Canadian ingredient, and this cake puts it front and center — in the batter, folded through with toasted walnuts, and again in a maple-sweetened cream cheese frosting. It's a natural fit for fall gatherings, when both maple syrup and fresh walnuts are at their best.
Ingredients
- 2 1/2 cups (310g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup (115g) butter, softened
- 3/4 cup (150g) sugar
- 3/4 cup (180ml) pure maple syrup
- 3 large eggs
- 3/4 cup (180ml) whole milk
- 1 cup (115g) walnuts, toasted and chopped
- For the frosting: 8oz cream cheese, 1/4 cup butter, 3 cups powdered sugar, 2 tbsp maple syrup
Instructions
- Preheat the oven to 350°F (180°C) and grease two 9-inch round pans.
- Whisk the flour and baking powder together. Beat the butter and sugar until fluffy, then beat in the maple syrup and eggs.
- Alternate adding the flour mixture and milk, mixing just until combined, then fold in the toasted walnuts.
- Divide between the pans and bake for 25-30 minutes, until a toothpick comes out clean. Cool completely.
- Beat the cream cheese and butter until smooth, then beat in the powdered sugar and maple syrup.
- Frost between the layers, on top, and around the sides, and finish with a few extra walnuts on top.
Tips
- Use pure maple syrup rather than pancake syrup — the flavor difference is significant in a recipe like this.
- Toasting the walnuts for 5 minutes in a dry skillet before adding them deepens their flavor considerably.
- This cake pairs especially well with a light drizzle of extra maple syrup just before serving.
Frequently Asked Questions
Which maple syrup grade should I use?
Darker grades (Grade A Dark or Very Dark) have a more pronounced maple flavor and work especially well in baking.
Can I use pecans instead of walnuts?
Yes, pecans work well as a substitute with a similar toasted, nutty flavor.
