Maple Walnut Bundt Cake
- Ready In:
- 2hrs 5mins
- melted butter, for greasing the pan
- 1⁄2 cup unsalted butter, room temperature
- 2 tablespoons unsalted butter, room temperature
- 3 cups all-purpose flour (plus more for dusting the pan)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups pure maple syrup
- 3 egg yolks
- 1 egg
- 1 1⁄4 cups whole milk
- 1 cup walnuts, toasted and chopped (plus walnut halves for garnish)
- 3 tablespoons unsalted butter, room temperature
- 3 tablespoons pure maple syrup
- 2 tablespoons heavy cream
- 1⁄2 cup powdered sugar
- 1 pinch salt
- 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).
- Whisk the flour, baking powder, and salt in a bowl until well combined.
- In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed for 2 minutes, until light and fluffy.
- Add the maple syrup and beat for about 3 minutes, or until smooth.
- Add the egg yolks one at a time and then the egg, beating well after each addition.
- 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.
- Fold in the chopped walnuts.
- Pour batter into prepared pan, smooth the top; bake for 55-65 minutes, until a cake tester comes out clean.
- 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.
- 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.
- Remove the pan from the heat and whisk in the powdered sugar and salt until smooth.
- Let cool for 10-15 minutes before drizzling.
- Drizzle cooled cake with icing, garnish with walnut halves, and let the icing set for about 10 minutes before serving.
- The cake will keep in an airtight container at room temperature for up to 2 days.
- 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.
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