MAPLE WALNUT CAKE

 

Cake:

1/2 cup unsalted butter, softened
1 1/2 cups packed light brown sugar
3 eggs
1 tsp maple flavoring or maple syrup
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk

Preheat oven to 350 degrees.
Line bottoms of three greased 9-inch round cake pans with parchment paper; grease paper. Set aside.

In large mixing bowl, cream butter and brown sugar until blended; add egg, one at a time beating well after each. Beat in the maple flavoring or syrup.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add flour mixture to the creamed mixture alternately with the buttermilk; beat well after each addition.

Divide the batter evenly between the three prepared pans. Bake at 350 degrees 11 to 13 minutes or until a wooden toothpick inserted in the center comes out clean.

Remove from oven and cool in pans 10 minutes then remove to wire racks to cool completely.

Candied Walnuts:
1 tbsp unsalted butter
1 1/2 cups coarsely chopped walnuts
1 tbsp maple syrup
1/4 tsp salt

Melt the butter in a large heavy skillet. Add the walnuts and cook, stirring, until nuts are toasted (approximately 5 minutes). Stir in the maple syrup and salt; cook another minute. Spread out on foil to cool completely.

Frosting:
2 cups unsalted butter, softened
5 cups powdered sugar
1 tsp maple flavoring or maple syrup
1/4 tsp salt
1/4 to 1/2 cup half-and-half cream
3 tbsp maple syrup, divided

In a large bowl, beat the butter until light and fluffy. Beat in the powdered sugar, maple syrup or flavoring, salt, and enough of the cream to make the desired consistency.

To assemble:
Place one cake layer on a serving plate and spread with 1 cup of the frosting. Sprinkle 1/2 cup of the walnuts over frosting and drizzle with 1 tablespoon maple syrup. Repeat process with second layer. Add third layer. Frost top and sides of cake and top with the remaining walnuts and maple syrup.

Yield: 16 servings

Source: A lady in NY.