Cakes/ Dessert/ easy/ no mixer/ quick

Maple Nut Cake

September 29, 2016

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

5 from 1 vote
Maple Nut Cake
Maple Nut Cake
YIELD: 13 x9-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.

  • 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
  • 3/4 cup (180 ml) flavorless oil (such as canola, vegetable)
  • 1 ¼ cups (300 ml) sour cream
  • 1-2 teaspoons pure vanilla extract
  • cups pecans , walnuts, or other nuts, coarsely chopped
  • ½ cup pure maple syrup
  1. Preheat oven to 350F/180C. Grease a 13x9-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.



You Might Also Like


  • Reply
    July 17, 2018 at 11:17 am

    hi! LOVE your website 🙂
    i want to bake this cake but i have to make it non-dairy (parve)… what can i use for sour cream substitute, that would still taste the same?

    • Reply
      July 20, 2018 at 10:07 am

      Hi Nuphar, I don’t recommend replacing the sour cream with a non dairy liquid because it will change the flavor and texture of the cake.

      • Reply
        January 1, 2020 at 8:10 pm

        With many other cake recipes that call for sour cream, I’ve had success using non-dairy sour cream sold by the wayfair or tofutti brands in kosher supermarkets

  • Reply
    November 5, 2018 at 1:52 am

    Hi dear shiran,
    Can I use honey instead of Maple syrup?

    Many thanks for your best ever recipes.

    • Reply
      November 7, 2018 at 5:31 am

      Hi Masa, honey has a stronger flavor, so I recommend sticking to maple syrup.

      • Reply
        September 14, 2019 at 4:09 am

        Can I substitute the all purpose flour with whole wheat flour? And the granulated sugar with coconut sugar or honey ?

        • Reply
          September 16, 2019 at 4:55 am

          It can work, but this will change the entire flavor and texture and the cake will be heavier.

  • Reply
    December 27, 2018 at 12:28 pm

    can i use greek yoghurt instead of sour cream?

    • Reply
      March 5, 2019 at 4:51 am

      You can but for the best flavor I recommend using sour cream.

  • Reply
    Paula Baron
    December 19, 2019 at 5:09 pm


    Can I use almond extract instead of vanilla? Also, can I frost the cake with a maple icing and top with the walnuts after it’s iced. Thanks so much,

    • Reply
      December 22, 2019 at 4:20 am

      Hi Paula. yoiu can use almond extract. It is possible to frost the cake ad you’ve mentioned, but the walnuts on top of the cake with the maple syrup will make this cake so special.

    Leave a Reply

    Recipe Rating