Oh you guyyyyys. This cake. THIS. CAKE. You may have seen maple walnut ice cream, maple walnut cookies, or maple walnut… walnuts. But have you ever seen a maple walnut cake?
OK for those of you who are saying you have, you’re just too cultured for the rest of us. This maple walnut cake, for me, was a first. I flavored the cake with real maple syrup and walnut puree, which together made this cake SO moist OMG. We kept this cake in the fridge after I made it, which is like a cake’s worst nightmare because it can become dry and cold and sad, but even so this cake stayed soft and moist for days.
I just love wintery layer cakes. There’s something so fun about them. Maybe it’s because you get those warmer flavors amidst a fairly sweet cake. Maybe it’s because #winterdiet is a real thing and I just really crave cakes in the winter. Or maybe it’s just because wintery layer cakes are really delicious.
I also really love using nut meal, or pureed nuts, in cakes. They help not only with moistness, but also with flavor and texture. I’ve done a few cakes with almond meal so far, but creating my own walnut meal was awesome. Walnuts are soft and high in fat, so they easily blend into a meal and really elevate the cake.
Also obviously I used my go-to flour, Bob’s Red Mill Unbleached All-Purpose White Flour. It’s really the ultimate all-purpose flour: it makes for the softest breads, chewiest cookies, and moist scrumptious cakes.
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