Description
Indulge in the rich, warm flavors of this Decadent Maple Syrup and Walnut Cake. With the perfect balance of sweet maple syrup and crunchy walnuts, this cake is a deliciously cozy treat. Whether you’re enjoying it as an afternoon snack or serving it at your next gathering, this moist, nutty cake is sure to impress!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup maple syrup (preferably dark maple syrup)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk (whole or buttermilk for extra richness)
- 1/2 cup chopped walnuts (plus extra for topping)
- 1/4 teaspoon ground cinnamon (optional, for extra warmth)
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.
- Cream butter and maple syrup: In a large mixing bowl, cream together the softened butter and maple syrup until light and fluffy (about 2-3 minutes) using an electric mixer.
- Add eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon (if using).
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk. Start and finish with the dry ingredients, mixing gently until just combined.
- Add walnuts: Fold in the chopped walnuts, being careful not to overmix.
- Bake the cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Once cooled, sprinkle additional chopped walnuts on top for decoration, or drizzle with a little extra maple syrup for an extra touch of sweetness.
Notes
- You can use a combination of light and dark maple syrup to balance sweetness and depth of flavor, but dark maple syrup will provide a richer taste.
- For a vegan version, substitute the butter with coconut oil or vegan butter, and use a flax egg instead of regular eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
- This cake pairs wonderfully with a cup of coffee or tea, and can also be served with whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of the cake)
- Calories: 280 kcal
- Sugar: 21g
- Sodium: 130 mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg