This walnut pound cake has a hefty dose of ground nuts and maple syrup in the batter—two flavors that pair fantastically well. It can be made ahead and frozen. A finger-licking maple icing is the perfect finish. We like to serve it for Easter and Mother's Day.
Great combination of flavors
I've been making this maple walnut pound cake for decades, and it's still one of my favorites. It was about time I shared it here.
Pound cakes by themselves are amazing with their dense, tight crumb.
The addition of ground walnuts and maple syrup makes for a mouth-watering alternative. They go really well together, especially when drizzled with a maple glaze.
This cake is all of the above, with texture from the ground walnuts and a unique flavor. It was one of the first bundt cakes in this blog and still a favorite.
Ingredient list
- Walnuts: they will be ground, so there's no need to buy the whole, more expensive ones for the batter. Unless you want to have them for decoration, but you can also sprinkle chopped ones on top of the glaze.
- Maple syrup: I like to use grade A pure maple syrup.
- Maple extract: it adds a boost of maple flavor. It's optional but I like to use it.
- All-purpose or cake flour.
- Baking powder: make sure it isn't expired.
- Salt.
- Unsalted butter.
- White, granulated sugar.
- Eggs: fresh, large.
- Vanilla extract.
- Powdered sugar: also called confectioners or icing sugar.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Nuts: use pecans instead of walnuts.
- Spiced: add ground cinnamon to the batter or the glaze (like in the cinnamon bundt cake).
- Brown sugar: use light brown sugar instead of white for a deeper caramel tone.
Preparing the bundt pan
If you love making bundt cakes, you probably know the pain of not being able to remove it from the pan in one piece. It has happened to me many times!
There are several ways of dealing with this:
Shortening and flour: use soft shortening to grease the pan, every angle, every nook and cranny until it's completely covered. Using your fingers is messy but effective. You can also use a brush. Sprinkle flour and rotate the pan to cover it completely. You'll have to do it to one side and then the other. Make sure you flour the center tube. Turn the pan upside down over the kitchen sink and smack lightly it against the edge. The excess flour will fall, leaving a thin layer behind. Your pan is ready to be filled.
Cake goop or cake pan-release paste: it's one of my favorites, along with the shortening method above, because it's very effective. Mix equal parts (volume: cups or tablespoons) of shortening, flour and vegetable oil (sunflower or canola) to make a paste. Use it to coat the pan with a brush. Store it in an airtight container (I use a jar) for a month at room temperature or up to 3 months in the refrigerator.
Baking spray: use a spray labeled as having flour or specifically made for baking (as opposed to cooking). It has to have flour; otherwise, the cake will likely stick when removed. At least, that's my experience. I hardly use it anymore.
Recipe: whenever I find a great bundt cake recipe that can be easily removed from an intricate bundt pan, even though I didn’t follow step 1 above, I cling to it like life itself.
How to make maple walnut bundt cake
This is a butter cake with ground walnuts.
The method used is creaming butter, sugar, and eggs first and then folding in the dry ingredients.
Equipment: use an electric mixer or a stand mixer. You can in theory mix it by hand with a whisk, but it'll take time and arm muscle and you might not get enough air for it to rise as it should during baking.
- The batter might look curdled before you add the sifted dry ingredients. It will smooth out after you finish integrating everything.
- The bundt cake pan should be filled ⅔ to ¾ of its capacity, no more than that. This way, the batter has space to grow and bake well.
Vintage Kitchen Tip
⭐️ After incorporating flour in a cake batter, we don't want to develop gluten, as it will toughen the baked cake. So mix *just* until it's all well integrated, but don't overbeat. I like to end mixing with a silicon spatula to ensure the ingredients are well mixed with no dry spots left.
- The cake will crack, and that is fine. Cool it on a wire rack for about 15 minutes before carefully removing it, as the crumb is still hot and tender.
- Drizzle the maple glaze over the cold cake. Let it drip down the sides and let dry before cutting.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Storage: as with most pound cakes, it keeps well covered in plastic wrap or in an airtight container. It can be frozen for up to a month.
Related recipes you might like:
Let me know
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Walnut Maple Bundt Cake
Click the stars to Rate this Recipe!
Ingredients
For the cake:
- 2 tablespoons shortening, softened, to grease the pan
- 2 tablespoons all-purpose flour, to dust the pan
- 1 ½ cups walnuts, coarsely chopped, lightly toasted if possible
- 2 ¼ cups all-purpose flour, or cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups unsalted butter, at room temperature
- 1 ¼ cups sugar
- 5 eggs, large, at room temperature
- ½ cup pure maple syrup
- ¾ teaspoon maple flavoring, optional
- ½ teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar , sifted
- 2 to 3 tablespoons pure maple syrup
- ½ teaspoon maple extract, optional for added flavor
- 8 walnut halves, for decoration, or more ground walnuts
Instructions
For cake:
- Preheat oven to 350ºF (180ºC).
- Grease a 10 to 12-cup bundt cake pan (26cm) with 2 tablespoons shortening2 tablespoons shortening, making sure every nook, cranny and angle is covered. Dust with 2 tablespoons all-purpose flour, shaking off excess. Reserve.
- If you can, toast 1 ½ cups walnuts: bake in a 325°F (160°C) oven for about 10 minutes or until lightly toasted and fragrant. Watch them closely as they start to darken quickly at some point. Let them cool down completely before finely grinding them in a food processor.
- Sift 2 ¼ cups all-purpose flour, 1 teaspoon baking powder and ½ teaspoon salt into a medium bowl.
- Using an electric mixer, beat 1 ¼ cups unsalted butter and 1 ¼ cups sugar in a large bowl until light and fluffy, about 3 minutes.
- Add 5 eggs, one at a time, beating well after each addition.
- Mix in ½ cup pure maple syrup, ¾ teaspoon maple flavoring (if using), and ½ teaspoon vanilla extract. The batter may look curdled and will smooth out when adding the flour mixture.
- Mix in the dry ingredients in 2 parts, using the mixer at the lowest speed.
- Fold in the ground walnuts with a spatula and make sure the batter is thoroughly integrated.
- Pour the batter into the prepared pan and smooth out top.
- Bake about 1 hour, or until it's cracked and a cake tester or toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and cool the cake for 20 minutes.
- Make sure no batter is stuck to the sides of the pan. You can use a smooth-bladed knife to check the sides and around the center. Carefully turn the cake out onto a cooling rack and cool completely before glazing.
- Drizzle the glaze and let it drip down the sides.
- Place 8 walnut halves on top or sprinkle ground walnuts before the glaze sets. Let it dry before cutting and serving.
- Store leftovers covered in plastic wrap for 2 days at room temperature and then refrigerate.
For the glaze:
- Mix 1 cup powdered sugar with 2 to 3 tablespoons pure maple syrup. Add ½ teaspoon maple extract for more flavor.
- Add more syrup until you have the consistency of thick honey. The glaze should be creamy and smooth.
- Keep refrigerated in an airtight container for a week.
Notes
Adapted from an old Bon Appetit Magazine
Missy says
Absolutely the best cake!
Judi says
This cake was way to dry, was not even baked for the full time. Would not make this again.
The Ninja Baker says
Is it autumn in Argentina because I need an excuse to make this cake! Love the nutty goodness. Brilliant, Paula!
Paula Montenegro says
Yes Kim, autumn, very rainy and humid!
Abbe@This is How I Cook says
I love maple and I've made a maple pound cake too.It is ne of my favorites and now I can't wait to try your version with the walnuts! This sounds delightful Paula!
Paula Montenegro says
Thanks Abbe!
Angie@Angie's Recipes says
Heavenly! I need to bake one too!
David says
Wow - I have been in the mood for a bundt cake and I think this is the one. Although I might change to pecans because I have a ton of them (Christmas gift!) and I think they would be an okay substitute for the walnuts. What do you think?
Paula Montenegro says
I think pecans work even better? Or just as good at least. Nice gift, btw!
David says
The cake just came out of the oven and it smells amazing. Question - how much cream is in the glaze?
Paula Montenegro says
Well David, I guess you went ahead without me, haha, I'm late with the answer.
I add 1 or 2 tablespoons. Thanks for the heads up, I will modify the recipe!