- 1 ¾ cups 215g coarsely chopped walnuts, toasted
- 2 ¼ cups 315g cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups 280g unsalted butter, room tº
- 1 ¼ cups 250g sugar
- 5 large eggs
- ½ cup pure maple syrup
- ¾ teaspoon maple flavoring (optional)
- ½ teaspoon vanilla extract
- ¼ cup 65g unsalted butter
- 2 Tbs pure maple syrup
- 1–2 Tbs cream
- 6 Tbs powdered sugar (sifted)
- Walnut halves for decoration (optional)
- Preheat oven to 350ºF/180ºC. Butter and flour 12-cup Bundt pan.
- Finely ground walnuts in processor.
- Sift flour, baking powder and salt into medium bowl
- Using electric mixer, beat butter and sugar in large bowl until light and fluffy.
- Add eggs 1 at a time, beating well after each addition.
- Beat in maple syrup, maple flavoring (if using) and vanilla extract (batter may look curdled).
- Mix in dry ingredients. Fold in ground walnuts.
- Pour batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour.
- Transfer pan to rack; cool cake 10 minutes. Turn cake out onto rack and cool completely.
- Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat.
- Add powdered sugar and whisk until smooth.
- Cool glaze until slightly thickened, about 15 minutes.
- Drizzle glaze over pound cake. Arrange walnut halves decoratively if using.
- Let cake stand 15 minutes until glaze sets.
- Category: baking
barely adapted from Bon Appétit