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 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.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: maple cake, maple walnut bundt cake