Now that fall is almost here, I’m totally ready to start digging into amazing autumn desserts like this show stopping maple walnut bundt cake. I love the combination of the delicate maple flavor with the rich nuttiness of the walnuts. Fortunately, this maple walnut bundt cake isn’t super sweet, so you can enjoy a larger piece!
How do you keep a bundt cake from sticking to the pan?
Bundt cakes usually stick because the pan wasn’t properly prepared, or they were left to cool too long. Here’s how to properly grease and flour your pan to keep the cake from sticking.
Grease the pan with butter or a light coating of nonstick cooking spray.
Flour the pan by putting a couple tablespoons of all-purpose flour in it. Tap and turn the pan to coat the inside with flour.
Tap out the excess flour. No one wants globs of flour in their beautiful cake!
Time Saving Tip: spray the pan with a baking spray that has flour in it.
How long do you let a bundt cake cool before removing it from the pan?
For most bundt cakes, 10 minutes is perfect. Turning the cake out too soon might cause the cake to collapse or fall apart, while waiting too long might cause the cake to stick in the pan.
How to Make Maple Walnut Bundt Cake
Measure out all the cake ingredients.
Whisk together the flour, baking powder, baking soda, and salt until they’re well mixed.
Cream the butter and sugar in a stand mixer for about 10 minutes, until pale, fluffy, and almost doubled in volume.
Add the eggs one at a time, putting a tablespoon or two of the flour mixture with each egg to prevent curdling.
Stir in the maple syrup, molasses, and vanilla extract.
Alternately add the sour cream and flour mixture.
Gently fold in the walnuts.
Carefully pour the batter into the buttered and floured bundt pan.
Bake at 350 F for 45 minutes, until a toothpick inserted into the deepest part of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then turn out the pan and let cool completely on a wire rack.
Make the maple glaze by sifting the icing sugar into a bowl.
Gradually stir in the maple syrup until you have a thick icing.
Spoon the glaze on top of the cake, letting it drip down the sides a little. Let the icing set for 10-15 minutes, then slice and serve.
- Soften the butter quickly by putting it in a bowl and microwaving it in 5-second increments. Smash it with a spoon between each time.
- Warm up the eggs to room temperature by immersing them in a bowl of hot tap water for 10 minutes.
- Make sure to cream the butter and sugar for 10 minutes, or the cake’s texture will be different.
- Be careful not to overmix the batter once the flour is added, or the cake will be tough.
- Let the cake cool completely before putting the maple glaze on top.
Are you ready to get baking? Grab your apron and make this special autumn treat with me. Your kids will be getting hungry in no time! 😊
Treat your tastebuds to another delicious bundt cake.
- Sour Cream Pound Cake from Scratch: this moist, dense cake is always a hit.
- Spiced Gingerbread Cake: orange zest and festive spices flavor this Christmas beauty.
Did you make this maple walnut bundt cake? We’d love to hear how you enjoyed it–just leave a recipe rating below.Print
Maple walnut bundt cake is a moist fall dessert that the whole family will love. Brown sugar, maple syrup, walnuts, and other real food ingredients make this sweet treat the perfect ending for your Thanksgiving dinner.
For the Cake
- 3 cups all-purpose flour (360g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (230g)
- 2/3 cup light brown sugar, packed (150g)
- 3 large eggs, at room temperature
- 1/2 cup maple syrup (150g)
- 1 tablespoon molasses (22g)
- 1 teaspoon vanilla extract
- 1 cup sour cream (235g)
- 1 cup walnuts, chopped (120g)
For the Maple Glaze
- 1 cup icing sugar (113g)
- 3-4 tablespoons maple syrup
Making the Cake Batter (35 minutes + 45 minutes baking + cooling)
- Preheat the oven to 350 F. Butter and flour a 10-cup bundt pan, making sure to tap out excess flour.
- Whisk together the flour, baking powder, baking soda, and salt until well blended.
- Place the softened butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar on medium-high speed for 10 minutes. The mixture should be pale, thick, very fluffy, and almost doubled in volume.
- Scrape down the sides of the bowl, then add the eggs one at a time. Put a couple tablespoons of the flour mixture with each egg to prevent the batter from curdling.
- Mix in the maple syrup, molasses, and vanilla extract.
- Alternately add the flour mixture and sour cream to the batter, scraping down the sides as needed. Gently fold in the walnuts with a flexible spatula.
- Carefully pour the batter into the prepared bundt pan and level the surface.
- Bake the cake at 350 F for about 45 minutes, until the cake is well risen and nicely browned. A toothpick inserted in the deepest part of the cake should come out clean.
- Let the cake cool for 10 minutes in the pan, then turn it out onto a wire rack to cool completely, about 1 hour.
Decorating the Cake (5 minutes + 10 minutes setting)
- Sift the icing sugar into a bowl to remove any lumps, then gradually stir in the maple syrup until a thick icing has formed.
- Spoon the icing over the cooled cake, allowing it to drip down the sides a little.
- Let the icing set for 10-15 minutes, then slice and serve the cake with a cup of tea or coffee.
- Make sure to cream the butter and sugar together for the full 10 minutes. Otherwise, the texture of the cake will not be as light as it should be.
- The cake must be fully cooled before putting on the icing, or the cake will absorb the icing.
- Store the cake in an airtight cake carrier at room temperature for up to 48 hours. The cake tastes best when eaten within 24 hours.
- Freeze leftover cake in an airtight container or zip-top freezer bag.