- 45 mins
- 60 mins
Ingredients
- CANDIED WALNUTS:
- 1 /2 cup unsalted butter, softened
- 1 -1/2 cups packed light brown sugar
- 3 large eggs
- 1 teaspoon maple flavoring or maple syrup
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 /4 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon unsalted butter
- 1 -1/2 cups coarsely chopped walnuts
- FROSTING:
- 2 cups unsalted butter, softened
- 5 cups confectioners' sugar
- 1 /4 to 1/2 cup half-and-half cream
- 3 tablespoons maple syrup, divided
Preparation
Step 1
Prep: 45 min. Bake: 15 min. + cooling
Directions
Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool completely.
For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency.
Place one cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers.
Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.
Originally published as Maple Walnut Cake in Taste of Home