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Maple Walnut Cake

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Servings: 10-12
This cake won't last. If you like maple syrup you will love this cake.

2/3 cup sour cream
2/3 cup maple syrup
1/4 teaspoon baking soda
2 1/2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks/6 oz./170g) unsalted butter
1/2 cup granulated sugar
2/3 cup light brown sugar, lightly packed
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon maple extract
1 1/2 cups walnuts, chopped medium fine

Vanilla Maple Glaze:
1 1/2 cups confectioners' sugar, sifted
2 tablespoons boiling water
1 1/2 teaspoons corn syrup
3/4 teaspoon vanilla extract
1/2 teaspoon maple extract

Position a rack in the lower third of the oven, and preheat to 350 degrees F/180 degrees C. Spray a 10-inch Bundt pan with nonstick cooking spray.

In a small bowl whisk together the sour cream, maple syrup and baking soda. Set aside.

Sift together flour, baking powder and salt. Set aside.

Cut the butter into 1 inch pieces and place it in the large bowl of an electric mixer with beaters on low speed. Increase to medium high speed and cream until smooth and light in color, about 1 1/2 to 2 minutes.

Add the granulated sugar, 1 tablespoon at a time, taking about 3 to 4 minutes to blend it in well. Then add the light brown sugar, 1 tablespoon at a time, taking an additional 3 to 4 minutes. Scrape the sides of the bowl as necessary.

Add the eggs, 1 at a time at 1 minute intervals, scraping the sides of the bowl. Blend in the vanilla and maple extracts.

Reduce mixer speed to low. Add the dry ingredients, alternating with the sour cream mixture, dividing the flour mixture into three parts and the sour cream into two parts, starting and ending with the flour. Mix just until incorporated after each addition. Scrape the sides of the bowl as necessary, and mix for 10 seconds longer.

Remove the bowl from the mixer and fold in the walnuts with a rubber spatula. Spoon the batter into the prepared pan, smoothing the surface with the back of a tablespoon. Center the pan on the rack and bake in the preheated oven for 55 to 60 minutes, or until the cake begins to come away from the sides of the pan and a toothpick inserted into the center comes out dry.

Remove the cake from the oven. Set it on a cake rack to cool for 15 to 20 minutes. While the cake is still slightly warm frost with Vanilla Maple Glaze, or dust with confectioners' sugar before serving.

Vanilla Maple Glaze:
In a small bowl, combine the confectioners' sugar, water, corn syrup, vanilla and maple extract. Blend with wire whisk until smooth. This glaze can be applied with the back of a tablespoon or drizzled from the tip of a teaspoon.

Makes 10-12 servings.

Source: Great Cakes by Carole Walter
Submitted By: Adrienne Wilber
Date: June 11, 2006


Reviewer: Debora
I have Carole's cookbook and have fallen in love with this recipe. I toast my walnuts first and use hot milk and just maple flavor in my glaze. Try the Boyajain natural maple it will amaze you! Thanks for posting.


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