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Preheat oven to 350F/180C. Grease a 13x9-inch pan and set aside.
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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.
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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.
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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.
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Store cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.