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Maple Nut Cake

Maple Nut 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.
YIELD 13 x9-inch cake

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 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.