Imagine a dessert that captures the essence of cozy autumn mornings, where the rich, nutty flavor of walnuts meets the luxurious sweetness of pure maple syrup. This Maple Walnut Pound Cake isn't just a recipe – it's a culinary experience that will transform your kitchen into a warm, inviting sanctuary of irresistible aromas and decadent flavors. Whether you're a baking novice or a seasoned pastry chef, this show-stopping cake promises to become your new favorite indulgence that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup maple syrup
- 4 eggs
- 1 cup chopped walnuts
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup powdered sugar (for glaze)
- 2 tbsp maple syrup (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and free of lumps.
- In a large mixing bowl, cream the softened butter using an electric mixer until smooth and light, approximately 2-3 minutes.
- Gradually add the maple syrup to the butter, mixing continuously until fully incorporated and the mixture is smooth and uniform.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully integrated before adding the next.
- Slowly fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain the cake's tender texture.
- Gently fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the maple glaze, whisk together powdered sugar and maple syrup in a small bowl until smooth and drizzling consistency is achieved.
- Once the cake is completely cooled, drizzle the maple glaze over the top, allowing it to naturally cascade down the sides.
- Let the glaze set for 10-15 minutes before slicing and serving. Enjoy at room temperature.
Tips
- Room Temperature is Key: Ensure all ingredients, especially butter and eggs, are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Gently fold ingredients to maintain the cake's tender crumb. Overmixing can lead to a tough, dense texture.
- Check for Doneness: Use the toothpick test – it should come out clean with just a few moist crumbs.
- Cooling Matters: Allow the cake to cool completely before glazing to prevent the glaze from melting and becoming too thin.
- Store Smartly: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. Pro tip: Warm a slice slightly before serving to revive its fresh-baked taste!
- Customize Your Glaze: For extra richness, add a pinch of cinnamon or vanilla extract to the maple glaze.
- Nut Preparation: Toast the walnuts lightly before chopping to enhance their nutty flavor and add extra depth to the cake.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 55g
Protein: 8g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 130mg
