Maple-Walnut Cake with Brown-Sugar Frosting
prep: 45 mins
total: 1 hr 15 mins
Servings: 10
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 confectionersâ sugar
Directions:
Step 1
Make the cake: Preheat the 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.
Step 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 the mixer on medium-high, add maple syrup in a slow, steady stream. Add flour mixture in 2 additions, alternating with milk, beating well after each addition and scraping down bowl as needed. Fold in walnuts.
Step 3
Divide batter between pans; firmly tap pans on a flat surface several times to remove air bubbles. Bake until a toothpick inserted in the center of a cake comes out clean, 30 to 35 minutes. Let cakes cool in pans on wire racks, for 15 minutes, then invert onto racks; peel off parchment. Invert cakes again and let cool completely on racks. With a serrated knife, trim the domed top from each cake to make a flat surface.
Step 4
Make the 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 confectionersâ sugar, 1/2 cup at a time, beating well after each addition.
Step 5
Assemble the 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 the sides of the cake.
Cookâs Notes:
Use walnut halves to create a decorative trim on the top of the cake.
Refrigerate frosted cake in an airtight container, up to 1 day. Let cake sit at room temperature for 1 hour before serving.
Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe.
Recipe courtesy of Martha Stewart.