Maple Walnut Cake: A Cozy Autumn Delight
Imagine pulling a golden-brown cake from the oven, its edges caramelized to perfection, while the warm scent of toasted walnuts and rich maple syrup swirls through your kitchen. Each slice reveals a tender crumb speckled with crunchy nuts, draped in a velvety maple cream cheese frosting that melts on the tongue. This Maple Walnut Cake isn’t just dessert—it’s a hug in cake form, perfect for crisp fall evenings, holiday gatherings, or any moment that calls for a touch of sweetness.
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A Recipe Steeped in Autumn Memories
Every year, as the first leaves turn crimson, I find myself reaching for this recipe. It started decades ago, when my grandmother handed me a handwritten card stained with vanilla and butter. “This,” she whispered, “is the cake that won your grandfather’s heart.” She’d bake it every October, using walnuts from the tree in their backyard and syrup tapped from their sugar maples. Today, each bite transports me back to her sunlit kitchen, where laughter mingled with the clatter of mixing bowls. It’s more than a cake—it’s a legacy of love, shared across generations.
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What You’ll Need to Bake This Beauty
*For the Cake:*
– 2 ½ cups (300g) all-purpose flour (*or 1:1 gluten-free flour*)
– 1 ½ tsp baking powder
– ½ tsp baking soda
– 1 tsp salt
– 1 cup (240ml) pure maple syrup (*grade A or B*)
– ¾ cup (180ml) buttermilk (*or almond milk + 1 tbsp lemon juice*)
– ½ cup (115g) unsalted butter, softened (*or vegan butter*)
– ¾ cup (150g) brown sugar
– 3 large eggs (*or flax eggs: 3 tbsp ground flax + 7.5 tbsp water*)
– 1 tbsp vanilla extract
– 1 ½ cups (150g) walnuts, toasted and roughly chopped
*For the Frosting:*
– 8 oz (225g) cream cheese, softened (*dairy-free alternative works*)
– ½ cup (115g) unsalted butter, softened
– ⅓ cup (80ml) pure maple syrup
– 1 tsp vanilla extract
– 2 cups (250g) powdered sugar
*Optional garnish:* A handful of candied walnuts or a drizzle of maple syrup.
Baking Your Maple Walnut Cake to Perfection
1. **Prep & Preheat**
Heat your oven to 350°F (175°C). Grease two 8-inch round pans and line them with parchment paper. *Pro tip:* Lightly dust the pans with flour to prevent sticking.
2. **Mix Dry Ingredients**
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. **Cream Butter & Sugar**
Beat softened butter and brown sugar until fluffy (about 3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla and maple syrup.
4. **Combine Wet & Dry**
Alternate adding the dry mix and buttermilk to the butter mixture, starting and ending with flour. Fold gently—*overmixing leads to dense cake!*
5. **Fold in Walnuts**
Gently stir in toasted walnuts. Divide batter evenly between pans.
6. **Bake & Cool**
Bake 25–30 minutes, until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
7. **Whip Up the Frosting**
Beat cream cheese and butter until smooth. Add maple syrup and vanilla, then gradually mix in powdered sugar. Spread between layers and over the cooled cake.
*Bonus flair:* Top with candied walnuts and a maple drizzle for Instagram-worthy decadence!
Common Questions About Maple Walnut Cake
**Can I make this ahead?**
Absolutely! Bake the layers up to 2 days in advance; wrap tightly in plastic. Frosting can chill in the fridge for 3 days—just let it soften before spreading.
**How do I store leftovers?**
Covered at room temp for 2 days, or refrigerate for up to a week. Bring slices to room temp before serving for the best texture.
**Nut-free alternative?**
Swap walnuts for roasted pumpkin seeds or omit them entirely. The maple flavor still shines!
**Can I freeze this cake?**
Yes! Freeze unfrosted layers for up to 3 months. Thaw overnight in the fridge before frosting.
**What pairs well with it?**
A hot cup of chai, spiced coffee, or a scoop of vanilla ice cream.
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Whether you’re celebrating a special occasion or simply craving comfort, this Maple Walnut Cake is a timeless treat. Share it with loved ones, savor it by the fire, or sneak a midnight slice straight from the fridge—it’s as versatile as it is delicious. Happy baking! 🍁