Maple Walnut Cake

Maple Walnut Cake

2 ½ c. all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
½ c. unsalted butter, softened
½ c. granulated sugar
2 large eggs
1 ½ c. pure maple syrup
2 tsp. vanilla extract
½ c. water
1 c. finely chopped walnuts
6 walnut halves
Maple-Sugar Frosting

1. Preheat oven to 350˚. Grease and flour two 9” round cake pans; set aside. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside. In a large bowl using a mixer set on high speed, beat the butter and sugar for one minute. Add the eggs, one at a time and beat for 1 minute after each addition. Add 1 cup maple syrup and vanilla. Reduce mixer speed to slow and add the flour mixture by thirds, alternating with the water and ending with the dry ingredients. Gently stir in the walnuts
2. Divide the batter equally between the two prepared pans and spread evenly. Bake on the middle rack of oven until a tester inserted into the center of each cake layer comes out clean – about 30 minutes. Cool in the cake pans on a wire rack for 10 minutes. Invert the layers onto the wire rack to cool completely.
3. Lightly coat a sheet pan with cooking spray and arrange the walnut halves about 3” to 4” inches apart. In a small saucepan, heat the remaining ½ c. maple syrup over medium-high heat. Cook the syrup until it reaches hard-crack stage (300˚). Remove from heat and carefully spoon boiled syrup over the walnuts, allowing it to run in streams around the sheet pan. Set aside to let cool completely.
4. Use a serrated knife to level the mounded sides of the cake layers, if necessary. Line the edges of cake plate with 3” wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Place 1 c. of maple sugar frosting on top of the layer and spread evenly. Place the second layer, trimmed side down, on the first and cover the top and sides of the cake with the remaining icing. Decorate the top of the cake with candied walnuts and the hardened maple sugar. Remove paper strips and serve. Store at room temperature for up to 4 days.