Maple Nut Cake

By Shiran

This super easy cake is topped with nuts and a drizzle of warm maple syrup, making it wonderfully moist with a deep caramel-like flavor.

Maple Nut Cake

Are you ready for the really special treat I have for you today? Not only is this pecan cake out-of-this-world delicious, but it is so simple it’ll be ready in minutes! In other words, you simply must try it today!

Maple Nut Cake

The base is a simple sour cream cake. I love using sour cream because it adds a nice flavor and richness to cakes. You don’t even need a mixer; just stir the ingredients one after the other and mix by hand. After scraping the batter into the pan, sprinkle the entire surface with nuts. Pecans or walnuts are amazing, but hazelnuts or a combination of your favorite nuts would work just as well.

Maple Nut Cake

There’s no actual maple syrup inside the cake, rather once the cake is warm out of the oven, syrup is drizzled over it. The syrup soaks into the cake and gives it a deep caramel flavor. It is just oh-so-wonderful.

The cake keeps for several days in the fridge, but let’s see if it actually lasts that long.

Maple Nut Cake

Maple Nut Cake
Yields: 13×9-inch cake
 

This super easy cake is topped with nuts and a drizzle of warm maple syrup, making it wonderfully moist with a deep caramel-like flavor.
Ingredients
  • 2 cups (280 g/10 oz) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 3 large eggs, at room temperature
  • 1 ¼ cups (250 g/8.8 oz) granulated sugar
  • ¾ cup (180 ml) flavorless oil (such as canola, vegetable)
  • 1 ¼ cups (300 ml) sour cream
  • 1-2 teaspoons pure vanilla extract
  • 1½ cups pecans, walnuts, or other nuts, coarsely chopped
  • ½ cup pure maple syrup

Instructions
  1. Preheat oven to 350F/180C. Grease a 13×9-inch pan and set aside.
  2. In a large bowl, whisk eggs and sugar for one minute (no mixer needed). Add oil, sour cream, and vanilla, and whisk until well combined and smooth.
  3. In a medium bowl sift together flour, baking powder, and salt. Add flour mixture to egg mixture and mix just until combined. Do not overmix.
  4. Scrape batter into prepared pan and smooth into an even layer. Sprinkle nuts evenly over the top and bake for about 30 minutes, until a toothpick inserted into the center comes out clean. While cake is still warm, poke the top with a toothpick in several places. Brush or drizzle evenly with maple syrup, allowing it to soak in. Allow cake to cool completely on a wire rack.
  5. Store cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.

 

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