MAPLE-WALNUT CAKE
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the frosting: Whisk the egg whites and maple sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, about 5 minutes. Remove the bowl from the pan and beat with a mixer on high speed until stiff, shiny peaks form, about 5 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first; keep beating and it will come together.) Beat in the maple extract.
- Assemble the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Spoon the reserved walnut syrup over the cakes, letting it soak into the holes.
- Coarsely chop the walnuts. Transfer 1 cup frosting to a medium bowl; fold in the chopped nuts. Put 1 cake layer on a platter and spread the walnut frosting on top. Top with the second cake layer. Cover the whole cake with the remaining maple frosting. Decorate with more walnuts.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sarahi Cayax
[email protected]I've never made a maple walnut cake before, but this recipe was easy to follow and the cake turned out great! I'll definitely be making it again.
Niwamanya Zion pro
[email protected]This cake is so moist and fluffy! It's the perfect dessert for a special occasion.
Daevion Thompson
[email protected]I'm not a huge fan of maple, but I thought this cake was still pretty good. The walnuts added a nice crunch.
Darrell Mirkin
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The end result is a moist, flavorful cake that's perfect for any occasion.
Damilare Adeyemi
[email protected]I used a gluten-free flour blend and the cake still turned out great! This recipe is a keeper.
Syd
[email protected]Followed the recipe exactly and the cake turned out perfect! Thanks for sharing.
Gopal Sunar
[email protected]The cake was a bit too sweet for my taste, but overall it was a good recipe.
Kael98 Kill
[email protected]This cake is so easy to make and it turned out so delicious! I'm definitely adding it to my regular baking rotation.
Jordin Quiroz
[email protected]I've made this cake several times and it's always a crowd-pleaser. The combination of maple and walnuts is just irresistible.
Naqeeb Awan
[email protected]This maple walnut cake was a hit at my dinner party! The cake was moist and fluffy, and the maple flavor was perfectly balanced with the walnuts. I'll definitely be making this again.