Maple-Walnut Cake with Brown-Sugar Frosting

  • Prep:
  • Total Time:
  • Servings: 10
Maple-Walnut Cake with Brown-Sugar Frosting

Source: Everyday Food, November 2011

Ingredients

For the Cake

  • Nonstick cooking spray
  • 3 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 4 teaspoons baking powder
  • 3/4 teaspoon fine salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/2 cup packed dark-brown sugar
  • 2 large eggs
  • 1 1/2 cups pure maple syrup
  • 3/4 cup whole milk
  • 1 cup chopped walnut halves, toasted

For the Frosting

  • 8 ounces cream cheese, room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup packed dark-brown sugar
  • 2 cups confectioners' sugar

Directions

  1. Make the cake: Preheat oven to 350 degrees. Lightly coat two 9-inch round cake pans (2 inches deep) with cooking spray. Line bottoms with parchment paper; lightly coat parchment with cooking spray. Flour parchment and sides (tapping out excess); set aside.

  2. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on medium-high, add maple syrup in a slow, steady stream. Add flour mixture in two additions, alternating with milk, beating well after each addition and scraping down bowl as needed. Fold in walnuts.

  3. Divide batter between pans; firmly tap pans on a flat surface several times to remove air bubbles. Bake until a toothpick inserted in center of a cake comes out clean, 30 to 35 minutes. Let cakes cool in pans on wire racks, 15 minutes, then invert onto racks; peel off parchment. Invert cakes again and let cool completely on racks. With a serrated knife, trim domed top from each cake to make a flat surface.

  4. Make frosting: In a large bowl, using an electric mixer, beat cream cheese, butter, and brown sugar on high until light and fluffy, 5 minutes. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition.

  5. Assemble cake: Place one layer, top side up, on a cake stand or serving plate. Spread top evenly with 1 1/2 cups frosting. Top with second layer, top side down. Spread remaining frosting over top and around sides of cake.

Cook's Note

1. Try This: Use walnut halves to create a decorative trim on the top of the cake.

2. Refrigerate frosted cake in an airtight container, up to 1 day. Let cake sit at room temperature for 1 hour before serving.

3. Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe.

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