Maple Walnut Bundt Cake

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Total Time
2hrs 5mins
Prep
1 hr
Cook
1 hr 5 mins

In 'Cake Simple' by Christie Matheson

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Ingredients

Nutrition

Directions

  1. Preheat oven to 325°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
  2. Whisk the flour, baking powder, and salt in a bowl until well combined.
  3. In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed for 2 minutes, until light and fluffy.
  4. Add the maple syrup and beat for about 3 minutes, or until smooth.
  5. Add the egg yolks one at a time and then the egg, beating well after each addition.
  6. With the mixer on low, add the flour mixture (in three increments) alternating with the milk (in two increments), beginning and ending with flour and beating until just incorporated.
  7. Fold in the chopped walnuts.
  8. Pour batter into prepared pan, smooth the top; bake for 55-65 minutes, until a cake tester comes out clean.
  9. Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack and let it cool completely.
  10. Make the icing-in a small nonreactive saucepan over low heat, heat the butter with the maple syrup and the cream, until the butter has completely melted.
  11. Remove the pan from the heat and whisk in the powdered sugar and salt until smooth.
  12. Let cool for 10-15 minutes before drizzling.
  13. Drizzle cooled cake with icing, garnish with walnut halves, and let the icing set for about 10 minutes before serving.
  14. The cake will keep in an airtight container at room temperature for up to 2 days.
  15. The uniced cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.