Maple Syrup Nut Cake

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Servings: 16 Difficulty: Intermediate
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A moist, tender cake infused with rich maple flavor and studded with crunchy nuts.
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This Maple Syrup Nut Cake is a comforting classic that balances deep, caramel-like sweetness with a satisfying crunch. The batter relies on pure maple syrup for moisture and flavor, creating a denser, more moist crumb than traditional sugar-sweetened cakes. Chopped nuts add texture and earthy notes that complement the baking spice profile. It’s an ideal dessert for autumn gatherings, holiday tables, or simply when you crave something nostalgic and homemade. Serve it plain for a light treat or with a simple glaze for extra indulgence. The combination of pantry staples makes this recipe accessible yet impressive.

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Maple Syrup Nut Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 16 Calories: 336.3

Description

This Maple Syrup Nut Cake is a comforting classic that balances deep, caramel-like sweetness with a satisfying crunch. The batter relies on pure maple syrup for moisture and flavor, creating a denser, more moist crumb than traditional sugar-sweetened cakes. Chopped nuts add texture and earthy notes that complement the baking spice profile. It&# 226;€™s an ideal dessert for autumn gatherings, holiday tables, or simply when you crave something nostalgic and homemade. Serve it plain for a light treat or with a simple glaze for extra indulgence. The combination of pantry staples makes this recipe accessible yet impressive.

Ingredients

Directions

  1. Preheat the oven to 350ðF (175ðC).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large bowl, sift together the flour, baking powder, and salt.
  4. Add the maple syrup, soft shortening, and milk to the dry ingredients.
  5. Beat the mixture on medium speed for 2 minutes until smooth.
  6. Add the eggs and beat for another 2 minutes to incorporate fully.
  7. Fold in the chopped nuts evenly throughout the batter.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  11. Frost the cakes as desired and serve.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 336.3kcal
% Daily Value *
Total Fat 16.9g26%
Saturated Fat 3.6g18%
Cholesterol 41.6mg14%
Sodium 1224.6mg52%
Total Carbohydrate 40.9g14%
Dietary Fiber 1.7g7%
Sugars 16.5g
Protein 6.7g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Nut Selection: Pecans or walnuts work best for this cake, providing a rich flavor and pleasant crunch. Toasting the nuts lightly before folding them in can enhance their aroma.

Maple Syrup: Use pure maple syrup for the best flavor. Imitation syrup may result in a thinner batter and less distinct taste.

Storage: Store the frosted cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Bring to room temperature before serving for the best texture.

Freezing: The unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw completely in the refrigerator before frosting.

Keywords: maple cake, nut cake, dessert, baking, moist cake, vegetarian, easy cake, homemade, fall dessert, maple syrup, chopped nuts, classic recipe, layer cake, comfort food, party dessert, simple baking, nutritious treat, family favorite, weekend baking, traditional cake
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