While ago I made Maple syrup cake. This time I decided to make more advanced cake with maple syrup. According to my coworkers, it's really good.
Maple walnut cake
2/3 cup sour cream
2/3 cup maple syrup
1/4 teaspoon baking soda
2 & 1/2 cups sifter cake flour (I used all-purpose flour)
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 & 1/2 sticks) unsalted butter
1/2 cup granulated sugar
2/3 cup lightly packed brown sugar
3 large eggs
1 & 1/2 teaspoons pure vanilla extract
1/2 teaspoon imitation maple extract
1 & 1/2 cups walnuts, chopped medium-fine
1 tablespoon butter or margarine, melted
1 tablespoon lemon juice
1 cup powdered sugar
For glaze, mix all ingredients.
Position a rack in the lower third of the oven. Heat the oven to 350F. Butter the Bundt pan (I used 12-cup Bundt pan), dust the pan with all-purpose flour.
In a small bowl whisk together the sour cream, maple syrup, and baking soda. Set aside.
Using a triple sifter, sift together the flour, baking powder, and salt. Set aside.
Cut butter into 1-inch pieces and place in the large bowl of an electric mixer fitter with beaters or the paddle attachment to soften on low speed. Increase to medium-high and cream until smooth and light in color, 1 1/2 to 2 minutes.
Add granulated sugar, 1 tablespoon at a time. Then add brown sugar, 1 tablespoon at a time. Add eggs, one at a time at 1-minutes intervals. Blend in the vanilla and maple extracts.
Reduce the mixer speed to low. Add the dry ingredients, alternating with sour cream mixture. Mix until incorporated after each addition.
Remove the bowl from the mixer and fold in the walnuts with a rubber spatula. Spoon the batter into pan, smoothing the surface with back of tablespoon. Center the pan on the rack and bake 55 to 60 minutes or until the cake begin to come away from the sides of the pan and toothpick inserted into the center comes out dry.
Remove cake from the oven. Set it on a cake rack to cool for 15-20 minutes. Invert onto the rack and gently lift the pan off the cake. While the cake is still warm, frost with vanilla glaze.
Store at room temperature under a glass dome or in an airtight container for up to 5 days.
Recipe come from "Great cakes, pies, cookies, muffins & more" by Carole Walter. I highly recommend to try some recipes from Carole Walter books. They are awesome.