Maple Walnut Bourbon Cake Recipe

We were craving a fall sweet treat so after a little searching, This recipe, for a Maple Walnut Cake, is from SeriousEats.com. I added just a hint of Bourbon since I was going to make my Bourbon and Brown Sugar Chocolate Chip Cookies if I didn’t find something else to create.

Ingredients

For the Cake: 

• Cooking spray

• 2 cups all-purpose flour

• 1 teaspoon ground cardamom

• 1/2 teaspoon salt

• 3/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 cup raw and unsalted walnut halves (these will be pulsed in food processor)

• 3 large eggs

• 1 cup light brown sugar 

• 3/4 cup vegetable oil

• 1/2 cup whole buttermilk

• 1/2 cup pure maple syrup

• 1 1/2 teaspoons vanilla extract

• 1 Tablespoon (+/-) Bourbon (if desired)

For the Maple-Cream Cheese Frosting:

• 16 tablespoons unsalted butter, softened

• 4 ounces softened cream cheese

• 1/4 cup pure maple syrup (additional maple syrup set aside for drizzling)

• 1 1/2 teaspoons vanilla extract

• 1/8 teaspoon salt

• 3 1/2 cups confectioners' sugar

• Chopped candied or toasted walnuts, for serving

Directions

For the Cake: Adjust oven rack to middle position and preheat oven to 350°F (180°C). Lightly spray 2 (8-inch) round cake pans with cooking spray. Line bottoms of pans with parchment paper; set aside.


In a medium bowl, whisk flour, cardamom, salt, baking soda, and baking powder until combined; set aside.

In a food processor, place walnuts and pulse until finely ground and mixture resembles wet sand, 15 to 20 pulses. Add eggs, sugar, oil, buttermilk, maple syrup, and . Pulse until combined, 4 to 6 pulses. Add reserved flour mixture and pulse until well combined, Pour cake batter evenly between the two prepared pans.

Bake on the same rack until a wooden pick inserted in cake centers comes out clean, 25 to 28 minutes. Transfer cakes to a wire rack and let them cool in pans for 10 minutes. Invert cakes onto wire rack, peel off parchment, and return cakes right side up. Let cakes cool completely, about 1 1/2 hours.

For the Maple-Cream Cheese Frosting: After cakes have completely cooled, in the bowl of a stand mixer fitted with a paddle attachment, beat butter and cream cheese on medium speed until light and fluffy, about 2 minutes. Add maple syrup, vanilla, and salt. Beat on low speed until just combined. With mixer running on low speed, gradually add confectioners' sugar and continue to mix until well combined, about 1 minute. Increase speed to medium-high and beat mixture until whipped and smooth, about 1 minute.


If needed, level cakes with a serrated knife (full directions here) and set scraps aside for snacking. Place one cake, trimmed side up, on a serving platter or cake stand. Using offset spatula, spread about 1 cup (250 ml) frosting evenly over the top. Place second cake, trimmed side down, on top of frosting and press lightly to adhere. Spread remaining frosting evenly over top and sides of assembled cake. Use the back of a soup spoon to make decorative swirls in the frosting. Top with candied or toasted walnuts and drizzle with additional maple syrup. Serve.



Equipment

2 (8-inch) round cake pans, food processor, wooden pick, wire rack, stand mixer, serrated knife, offset spatula