This buttery, single-layer cake is infused with maple syrup inside and out. The cake is almost completely sweetened with maple syrup, including the rich frosting that is crusted with oodles of chopped walnuts. It’s moist, dense and tender with a nutty crunch. A cake that’s easy to love.

The cake itself is subtly sweet and the frosting even sweeter from both maple syrup and confectioners’ sugar. That’s where the savory walnuts come in to offset some of that cloying sweetness in the frosting so be generous with them.

Like a lot of baked goods this tastes better the day after baking. I don’t know the exact science behind it, or if there is one, but I think the flavors have time to settle in and develop. Like fine wine.

Maple syrup is usually associated with fall and winter but it’s harvested from the end of February to the beginning of April. Native Americans call march “maple syrup month”. It takes a whopping 35 – 40 gallons of sap to make 1 gallon of maple syrup. That’s why it’s expensive.

Maple syrup is all about spring. . . so break it out and bake it up.

This cake is calling your name.

Maple Walnut Cake

No ratings yet

Print Recipe Pin Recipe

Ingredients

1 cup 16 tablespoons unsalted butter, at room temperature, plus more for the pan
2 + 1/2 cups all-purpose flour plus more for the pan
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup pure maple syrup preferably grade B
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup sour cream
For the frosting:
1/4 cup pure maple syrup plus more if needed
2 tablespoons unsalted butter melted
3 cups confectioners' sugar sifted, plus more if needed
1 cup chopped walnuts

Instructions

Preheat oven to 350 degrees F. Line a 9-inch square baking pan with parchment, lightly butter and dust with flour. Tap out excess.
In a medium bowl whisk together the flour, baking powder, baking soda and salt.
In a separate large mixing bowl on medium speed beat the butter, maple syrup and sugar together until pale and fluffy, 3 to 5 minutes, it might look a little curdled, that's ok.
Beat in the eggs, one at a time then the vanilla.
On low speed beat in the flour in three additions, alternating with the sour cream; beat just until combined. Spoon or pour the batter into the pan and spread out evenly.
Bake about 40 minutes or until a toothpick comes out clean from center. Cool in pan on wire rack. Once cooled carefully lift out using the parchment.
Make the frosting:
In a large bowl stir the maple syrup and butter together. On low speed beat in the confectioners' one cup at a time. Continue beating on medium speed 5 minutes until fluffy. If it seems too thin add a little more confectioners' sugar.
Refrigerate the frosting 10 - 15 minutes to make for easier frosting. Frost the top of the cake and sprinkle with the nuts pressing them down gently to help them stick.
Store well covered in a cool place up to 5 days.