Maple Walnut Bundt Cake
Maple and walnut is a classic fall combination that shines in this maple walnut bundt cake. A simple vanilla bundt cake, filled with maple syrup and chopped walnuts, a thick layer of maple frosting, and topped with homemade maple glazed walnuts. A slice of cake, a mug of tea, and big cozy sweater is all you need to enjoy fall!
What’s your favorite fall flavor? Pumpkin spice? Apple cinnamon? Gingerbread? I’m going to suggest you try something different this fall: maple walnut.
Most people probably think of Vermont or Canada when it comes to maple syrup. But did you know that my home state of Pennsylvania produces over 140,000 gallons of maple syrup each year?
Growing up in Harrisburg, we went to the annual Pennsylvania Farm Show every January and stocked up on our PA made maple syrup. (And enjoyed maple frozen yogurt and maple sundaes and maple candy..)
It’s not surprising that I grew up in a real maple syrup loving household. (No Aunt Jemima allowed.) While I’m not really a pancake and syrup eating person anymore, I still love the flavor of maple.
So while everyone else is baking with pumpkin and apples, it’s all about a maple walnut bundt cake over here!
The combination of brown sugar and maple syrup keeps this cake extra moist and maple-y. For even more maple flavor, we’ll include a maple glaze, thick enough to spread with a knife. And let’s top it with some of those maple glazed walnuts I shared earlier in the week.
Worried that your bundt cake will fall apart when you try to take it out of the pan? Or even worse, not come out at all? Do you sometimes have issues with doming, where the batter puffs up too far in the middle of the pan instead of having a flat, level bottom?
Fret not, and click here for all my essential bundt baking tips. You’ll be a bundt cake master in no time at all.
Guys, this maple walnut bundt cake is seriously so good. It’s a bit of an unexpected flavor for a cake but it’s the perfect warm, slightly spiced cake for fall and winter. A big slice of cake, a mug of coffee or tea, and a cozy sweater is all I want right now.
Come on, weather — cooperate with my fall cake dreams!
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FOR THE CAKE:
- 3/4 cup butter, room temperature
- 1/2 cup brown sugar, packed
- 2 eggs, room temperature
- 1/2 cup real maple syrup
- 3/4 cup milk
- 1 tablespoon vanilla extract
- 2 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup chopped walnuts
FOR THE MAPLE FROSTING:
- 1 to 1 1/2 cups confectioners sugar
- 1/4 cup real maple syrup
- 1/2 teaspoon vanilla extract
- maple glazed walnuts
- Preheat the oven to 350 °F. Grease a 12-cup bundt pan.
- Using a mixer, beat together the butter and brown sugar in a large bowl on medium speed, until light and fluffy. Add in the eggs, one at a time, followed by the maple syrup, milk, and vanilla.
- Mix in the flour, baking powder, and salt, continuing to mix until no streaks of flour remain. Stir in the chopped walnuts by hand.
- Pour the batter into the prepared bundt pan, spreading evenly with a spatula. Bake for 40 minutes, or until a tester inserted into the center of the cake comes out clean. Cool in the pan for 15 minutes; then transfer to a cooling rack to cool completely.
- To make the frosting, whisk together 1 cup of the confectioners sugar, the maple syrup, and vanilla extract. Add the additional half cup of sugar if a thicker frosting is desired. Spread the frosting on the cake and top with maple glazed walnuts.
Cake can be made ahead of time and frozen. To freeze, wrap cake in plastic wrap followed by two layers of aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving.