Description
This Maple Walnut Cake with Brown Sugar Glaze is a moist and flavorful dessert perfect for any occasion. The combination of rich maple syrup and toasted walnuts in the cake creates a warm, nutty taste, while the luscious brown sugar glaze adds a sweet, creamy finish that enhances every bite.
Ingredients
Scale
Cake
- 2 cups (240 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- 1/2 teaspoon (2 g) salt
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (120 ml) maple syrup
- 2 large eggs
- 1 cup (120 g) chopped walnuts, toasted
- 1 teaspoon (5 ml) vanilla extract
Brown Sugar Glaze
- 1/2 cup (100 g) brown sugar
- 1/4 cup (60 g) unsalted butter
- 1/4 cup (60 ml) heavy cream
- 1/2 teaspoon (2.5 ml) vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9-inch round cake pan to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with the brown sugar using a mixer until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Wet Ingredients: Pour in the maple syrup and vanilla extract, mixing well. Then add the eggs one at a time, beating well after each addition to incorporate air and ensure an even batter.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined to avoid overmixing and to keep the cake tender.
- Fold in Walnuts: Gently fold the toasted chopped walnuts into the batter to distribute them evenly without breaking them up too much.
- Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Brown Sugar Glaze: While the cake is cooling, combine the brown sugar, unsalted butter, and heavy cream in a saucepan. Heat gently and bring to a gentle boil while stirring constantly until the sugar dissolves and the glaze thickens slightly. Remove from heat and stir in the vanilla extract.
- Glaze the Cake: Once the cake has cooled completely, drizzle the warm brown sugar glaze over the top to add a rich, glossy finish and sweet flavor contrast.
Notes
- Ensure the butter for the cake is softened to room temperature for best creaming results.
- Toast the walnuts in a dry pan or oven before folding them in to enhance their flavor.
- Allow the cake to cool completely before glazing to prevent the glaze from melting into the cake.
- This cake can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute butter with a vegan margarine and heavy cream with coconut cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
