Cake:
1 ¾ cup coarsely chopped walnuts (about 6 oz.), toasted
2 ¼ cups cake flour
1 tsp. baking powder
½ tsp. salt
1 ¼ cups (2 ½ sticks) butter, room temperature
1 ¼ cups sugar
5 large eggs
½ cup maple syrup (not Aunt Gemima, and not even Mrs. Butterworth’s!)
¾ tsp. maple flavoring
½ tsp. vanilla
Glaze:
¼ cup (1/2 stick) butter
2 Tbsp. maple syrup
2 Tbsp. whipping cream
6 Tbsp. confectioners’ sugar, sifted
12 walnut halves
Cake:
Preheat oven to 350 degrees. Butter and flour 12 cup Bundt pan. Finely grind walnuts in processor. Sift flour, baking powder and salt into medium bowl. Using mixer, beat butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in maple syrup, maple flavoring and vanilla extract (batter may look curdled). Mix in dry ingredients. Fold in ground walnuts.
Pour batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Transfer pan to rack; cool cake 10 minutes. Using small knife, cut around sides and center of pan to loosen cake. Turn cake onto rack and cool completely. (Can be made 2 days ahead, wrapped tightly in foil and store at room temperature)
Glaze:
Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add confectioners’ sugar and whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over cake. Arrange walnut halves decoratively on top of the cake. Let cake stand until glaze sets about 15 minutes.
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