Maple Walnut Cake

“This maple-flavoured cake with candied walnuts honours my grandpa, who made maple syrup.” —Lori Fee, Middlesex, New York

Maple walnut cake recipeTaste of Home
Servings Prep Time Cook Time
16servings 45minutes 15minutes
Servings Prep Time
16servings 45minutes
Cook Time
Portions: servings
Portions: servings
  1. Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment.
  2. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in maple flavouring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition.
  3. Transfer to prepared pans. Bake until a toothpick inserted in centre comes out clean, 11-13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool completely.
  5. For frosting, beat butter until creamy. Beat in maple flavouring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency.
  6. Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers.
  7. Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.
Recipe Notes

Nutrition Facts

1 slice: 653 calories, 38g fat (20g saturated fat), 116mg cholesterol, 275mg sodium, 75g carbohydrate (61g sugars, 1g fibre), 5g protein.