I have tried this a couple of times with pecans and walnuts but otherwise this is from Bon Appétit Desserts – a huge book of loveliness that I got from the library and would love to buy – but – I – just – shouldn’t, there honestly isn’t any more room on my cookbook shelf. Oh well, it’s not like we lack for sweets around here…enjoy!
Maple Walnut (or Pecan) Bundt Cake
2 1/4 c. cake flour
1 t. baking powder AND 1/2 t. salt
1 1/4 c. butter, softened AND 1 1/4 c. sugar
1/2 c. maple syrup
3/4 t. maple extract AND 1/2 t. vanilla
1 3/4 c. finely chopped toasted walnuts (or pecans) – I did these ahead to make sure they were cool
Preheat the oven to 350, grease your bundt pan and whisk together the flour, baking powder and salt in a small bowl and set it aside.
In your electric mixer, beat together the butter and sugar until it’s light and fluffy, then add in the eggs, one at a time, beating well in between and scraping down the sides as needed. Beat in the syrup, extract and vanilla, then mix in the dry ingredients, then fold in the walnuts (or pecans).
Pour the batter into your prepared pan and bake until the top is golden and bounces back to a light touch – I think about 50 minutes, but I would check it at 45. I baked mine the first time for 55 minutes but I think it could have used a touch less. Allow the cake to sit in the pan for about 10 minutes, then turn it out onto a rack or serving platter to cool completely before glazing.
1/4 c. butter
2 T. EACH maple syrup AND cream
10 T. icing sugar
walnut bits or pecan halves – if you wish you decorate with them
Melt the butter with the maple syrup and cream (in a sauce pan or in a medium bowl in the microwave), then whisk in the sugar. Allow it to sit for about a half hour to cool and thicken then drizzle it over the cake and decorate with pecans as you wish. Allow the cake to sit for about 15 minutes before cutting so that the glaze can set.
- Category: Cakes, Walnut, Pecan, Bundt