Description
This Maple Walnut Cake with Brown Sugar Glaze is a moist, tender dessert featuring rich maple syrup and toasted walnuts for a delightful crunch. The cake is topped with a luscious brown sugar glaze, making it perfect for special occasions or a comforting treat any time of year.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9-inch round cake pan to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Wet Ingredients: Mix in the maple syrup and vanilla extract thoroughly. Then, add the eggs one at a time, beating well after each addition to incorporate air and combine ingredients fully.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined to avoid overmixing and toughening the cake.
- Add Walnuts: Gently fold in the toasted chopped walnuts to distribute them throughout the batter evenly without breaking them up.
- 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 into the center comes out clean.
- Prepare Brown Sugar Glaze: While the cake cools, combine brown sugar, unsalted butter, and heavy cream in a small saucepan. Bring to a gentle boil over medium heat, stirring frequently until the sugar dissolves and the glaze thickens slightly. Remove from heat and stir in vanilla extract.
- Glaze the Cake: Once the cake is completely cooled, drizzle the warm brown sugar glaze evenly over the top, allowing it to set slightly before serving.
Notes
- Ensure the walnuts are toasted to enhance their flavor and crunch.
- Do not overmix the batter after adding flour to keep the cake tender.
- The glaze can be made ahead and gently reheated before drizzling.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- Serve the cake with a dollop of whipped cream or vanilla ice cream for added indulgence.
