Maple Walnut Bundt Cake Recipes

Steps:

• For the bundt: Preheat the oven to 350 degrees F. Spray a 10-inch bundt pan with nonstick baking spray. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the granulated sugar and continue creaming, scraping down the sides of the bowl every now and again, until the mixture is light and fluffy. This can take 5 to 10 minutes.
• In a large bowl, whisk together the flour, baking powder and salt to combine. Transfer the flour mixture to a piece of parchment.
• Add the maple syrup to the butter and sugar mixture and mix to combine. Add the eggs one at time, mixing until each egg is completely incorporated and scraping down the bowl after each addition. Add half the flour mixture and mix, then the milk and vanilla and mix until incorporated. Add the remaining flour and mix until combined. Transfer the batter to the prepared bundt pan and smooth the top with the back of a spoon.
• Place the bundt on a baking sheet and bake until the cake springs back when gently poked, about 1 hour. Allow the cake to rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
• For the maple glaze: In a small bowl, mix together the confectioners' sugar, maple syrup and 2 tablespoons of heavy cream until smooth. Add more heavy cream, 1 tablespoon at a time, to thin out the glaze to the desired consistency. Once the bundt is completely cooled, place onto a serving platter and pour the glaze over top.

Steps:

• Preheat the oven:
• Twenty minutes or longer before toasting the walnuts, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.
• Mise en place:
• Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).
• TOAST AND CHOP THE WALNUTS: Spread the walnuts evenly on a cookie sheet and bake for 5 minutes. Turn the walnuts onto a clean dish town and roll and rub them around to loosen the skins. Discard any loose skins and let the nuts cool completely. Chop medium coarse.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
• Peel, core, and cut the apples into 1/8 to 1/4 inch dice.
• Make the batter:
• Into the bowl of a stand mixer, weigh or measure the eggs. Add the oil, granulated and brown sugars, and the vanilla. Attach the flat beater and beat on medium speed for 1 minute, until blended.
• Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.
• Detach the bowl from the stand and with a large spoon stir in the apples and walnuts. Spoon the batter into the prepared pan.
• Bake the cake:
• Bake for 50 to 60 minutes, or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.
• Cool the cake:
• Let the cake cool in the pan on a wire rack for 30 minutes. If using a straight sided pan, run a metal spatula between the sides of the pan and the cake. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray and cool completely for about 1 1/2 hours.
• Drizzle Caramel Sauce and Glaze over the cake after unmolding.

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., 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 1 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.

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch Bundt pan. Dust with flour, and tap out excess. Whisk together flour, baking powder, baking soda, and salt.
• Beat butter and sugar with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add eggs, 1 at time, beating well after each addition. Beat in 1/2 cup maple syrup and the vanilla. Add flour mixture in 3 additions, alternating with the sour cream, beating until just combined after each addition. Scrape batter into prepared pan.
• Bake until golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack for 15 minutes. Invert onto rack to cool completely.
• Just before serving, beat cream with a mixer or a whisk until soft peaks form. Add 2 tablespoons maple syrup, and beat until soft peaks return. Spoon whipped cream over cake, and drizzle with maple syrup. Serve immediately.

Steps:

• In mixer bowl cream butter and sugars until fluffy.
• In another bowl combine flour, baking powder and salt.
• In measuring cup combine milk and maple flavoring, and beat into butter mixture alternatively with flour mixture.
• Beat in eggs 1 at a time.
• Mix in 1 1/2 cups chopped walnuts.
• Turn into greased 9 or 10 inch tube pan and bake in lower third of 300-degree oven 1 hour to 1 hour 15 minutes, just until pick inserted into center comes out clean.
• Cool in pan 15 minutes, then turn out onto rack to cool completely.
• Drizzle with maple glaze and garnish with walnuts.
• Maple Glaze:
• In a small bowl mix 1 cup sifted powdered sugar with 1 to 1 1/2 tablespoons
• Milk to make a glaze of thick pouring consistency. Stir in 1/2 teaspoons maple flavoring.

Steps:

• Preheat oven to 325°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
• Whisk the flour, baking powder, and salt in a bowl until well combined.
• In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed for 2 minutes, until light and fluffy.
• Add the maple syrup and beat for about 3 minutes, or until smooth.
• Add the egg yolks one at a time and then the egg, beating well after each addition.
• With the mixer on low, add the flour mixture (in three increments) alternating with the milk (in two increments), beginning and ending with flour and beating until just incorporated.
• Fold in the chopped walnuts.
• Pour batter into prepared pan, smooth the top; bake for 55-65 minutes, until a cake tester comes out clean.
• Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack and let it cool completely.
• Make the icing-in a small nonreactive saucepan over low heat, heat the butter with the maple syrup and the cream, until the butter has completely melted.
• Remove the pan from the heat and whisk in the powdered sugar and salt until smooth.
• Let cool for 10-15 minutes before drizzling.
• Drizzle cooled cake with icing, garnish with walnut halves, and let the icing set for about 10 minutes before serving.
• The cake will keep in an airtight container at room temperature for up to 2 days.
• The uniced cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.

Steps:

• Make the frosting: Whisk the egg whites and maple sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, about 5 minutes. Remove the bowl from the pan and beat with a mixer on high speed until stiff, shiny peaks form, about 5 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first; keep beating and it will come together.) Beat in the maple extract.
• Assemble the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Spoon the reserved walnut syrup over the cakes, letting it soak into the holes.
• Coarsely chop the walnuts. Transfer 1 cup frosting to a medium bowl; fold in the chopped nuts. Put 1 cake layer on a platter and spread the walnut frosting on top. Top with the second cake layer. Cover the whole cake with the remaining maple frosting. Decorate with more walnuts.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Steps:

• Set oven to 350 degrees F (set oven rack to second lowest position).
• Grease a 12-cup bundt pan.
• In a medium bowl, sift together first 7 ingredients.
• In another bowl cream butter and sugar until light.
• Add in eggs; beat until light and fluffy (about 4 minutes).
• Beat in vanilla and oil.
• Alternately add in the flour and milk(can use half and half cream instead of milk) to the creamed mixture until blended.
• Fold in the nuts and chocolate chips (if using).
• Bake 45-50 minutes, or until cake test done with a toothpick.

Steps:

• Preheat oven to 350°F Grease and flour a Bundt pan and set aside.
• In a medium bowl, combine the diced apples, 2 tablespoons sugar and 1 teaspoons cinnamon; set aside. Sift together flour, baking powder, and salt.
• In a large bowl, combine 2 cups sugar, oil, apple juice, vanilla, and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts and apple mixture.
• Pour batter into prepared pan. Bake at 350F for 55 to 60 minutes, or until cake is firm, well browned, and begins to pull away from pan edges. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Good sprinkled with confectioners' sugar before slicing and serving.

Steps:

• Preheat the oven to 325ºF
• Butter and flour a 10-inch bundt pan or tube pan, or a 10-inch springform pan.
• Using an electric mixer or by hand, cream butter in a large bowl until light and fluffy. Gradually beat in sugar. Beat at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition.
• In a separate bowl, combine flour, salt and baking soda.
• Add flour alternately with yogurt, beating after each addition, ending with the flour. Add vanilla, raisins, lime rind and syrup. Beat a few seconds longer or until smooth. Do not overbeat.
• Spoon the batter into the prepared cake pan and smooth out the surface. Bake for 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean and the cake is evenly brown.
• Cool on a wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.
• Combine cream and syrup in a large pot over high heat. Bring to a boil and boil for 3 minutes or until slightly thickened. Cool. Serve over slices of cake.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 2 (8- or 9-inch) round pans. Make cake mix as directed on box using water, oil and eggs. Pour into pans.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove from pans to cooling racks. Cool completely, about 1 1/2 hours.
• In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in 4 tablespoons maple syrup and the whipping cream. Beat until smooth and spreadable, adding additional 1 to 2 tablespoons maple syrup if necessary for desired consistency. If frosting is too thick, beat in more maple syrup, a few drops at a time.
• In small food processor, place walnuts and 1 to 2 tablespoons maple syrup. Cover; process until mixture forms a smooth paste. Stir in 1/3 cup of the frosting until well combined.
• On serving plate, place 1 cake layer top side down. Fill cake with walnut filling. Top with second layer top side up. Frost cake with frosting. Use a teaspoon to make S-shaped swirls on sides and top of cake. Top with chocolate leaves, chopped walnuts and a drizzle of maple syrup.

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Finely grind walnuts in processor. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter and sugar into large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in maple syrup, maple flavoring and vanilla extract (butter 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 about 10 minutes. Using small knife, cut around sides and center of pan to loosen cake. Turn cake out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap tightly in foil and store at room temperature.)
• For glaze:
• 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 on top of cake. Let cake stand until glaze sets, about 15 minutes.

Steps:

• Add the walnuts to a large nonstick skillet over medium heat. Cook, stirring often, until toasted and fragrant, about 5 minutes. Transfer to a cutting board to cool. Once cool, finely chop and store in an airtight container until ready to use.
• Meanwhile, beat the mascarpone, sugar, maple syrup, maple extract, vanilla and salt together in a stand mixer fitted with the whisk attachment on medium-low speed until smooth. With the machine running, slowly add the heavy cream, then increase the speed to medium-high. Continue to beat until fluffy and thick enough to hold stiff peaks, about 2 minutes.
• Line the bottom of an 8-inch springform cake pan with a single layer of graham crackers, breaking up some of them to fill in any gaps. You will need 2 to 3 graham crackers per layer. Spread about 3/4 cup of the maple whipped cream evenly over the top of the crackers, making sure to go all the way to the edges. Repeat until all the crackers and whipped cream have been used, ending with a layer of whipped cream. Use a small offset spatula to create a decorative swirl on top.
• Cover the pan loosely with plastic wrap and refrigerate until the cookies have softened and the cake is chilled through, at least 8 hours and up to 12 hours.
• Gently run a small offset spatula or paring knife around the edge of the cake, then unlock the pan and remove the outer ring. Coat the sides of the cake with the chopped walnuts. Slice into wedges and serve.