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 dessert isn't super sweet, so you can enjoy a larger piece!
How to Make
- 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.
3. 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.
4. Alternately add the sour cream and flour mixture, then gently fold in the walnuts.
5. Carefully pour the batter into the buttered and floured bundt pan.
6. Bake at 350°F for 45 minutes, until a toothpick inserted into the deepest part comes out clean. Let it cool in the pan for 10 minutes, then turn out the pan and let cool completely on a wire rack.
7. Make the maple glaze by sifting the icing sugar into a bowl. Gradually stir in the maple syrup until you have a thick icing.
8. Spoon the glaze on top, letting it drip down the sides a little. Let the icing set for 10-15 minutes, then slice and serve.
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!
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 it from sticking.
Grease the pan with butter or a light coating of nonstick cooking spray. Put a couple tablespoons of flour in it, then tap and turn the pan to coat the inside with flour. Tap out the excess. Alternatively, spray the pan with a baking spray that has flour in it.
For most bundt cakes, 10 minutes is perfect. Turning it out too soon might cause it to collapse or fall apart, while waiting too long might cause it to stick in the pan.
- 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 texture will be different.
- Be careful not to overmix the batter once the flour is added, or it will be tough.
- Let it cool completely before putting the maple glaze on top.
Other Bundt Cakes to Try
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Maple Walnut Bundt Cake
For the Cake
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 at 350 F for about 45 minutes, until it is well risen and nicely browned. A toothpick inserted in the deepest part 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 with a cup of tea or coffee.
- Make sure to cream the butter and sugar together for the full 10 minutes. Otherwise, the texture will not be as light as it should be.
- The cake must be fully cooled before putting on the icing, or it will absorb the icing.
- Store it in an airtight container at room temperature for up to 48 hours. It tastes best when eaten within 24 hours.
- Freeze leftovers in an airtight container or zip-top freezer bag.