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Maple Bourbon Walnut Cake |
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| Ingredients: |
WALNUT MAPLE TOPPING
1/4 cup (60g | 2.1oz) butter, softened
1/4 cup (50g | 1.8oz) light brown sugar
1/2 cup (120ml) pure maple syrup
2 cups (200g| 7.1oz) chopped walnuts
1/4 tsp salt (I use Himalayan salt)
1 tsp pure vanilla extract (store-bought or homemade)
CAKE BATTER
Dry Ingredients
3 cups (375g | 13.2oz) unbleached all-purpose flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/4 tsp salt
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Wet Ingredients, part I
3/4 cup (180g | 6.3oz) butter, softened
1-1/4 cup (250g | 8.8oz) granulated sugar
3 large eggs, at room temperature
Wet Ingredients, part II
3/4 cup (170g | 6oz) sour cream, at room temperature
3/4 cup (180ml) buttermilk, at room temperature
2 tsp pure vanilla extract (store-bought or homemade)
BOURBON MAPLE SAUCE
1-1/2 cup (360ml) pure maple syrup
1/2 cup (120g | 4.2oz) butter
1/3 cup (80ml) bourbon
1/4 tsp salt
1 tsp pure vanilla extract (store-bought or homemade)
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| Procedures: |
PREP THE PAN:
Preheat your oven to 350°F; grease a non-stick 10" tube pan liberally with butter, line the bottom with parchment paper, and then grease the top of the paper with more butter after you've positioned it.
Add a few tablespoons of granulated sugar to the inside of the pan, and gently tap and turn it around until every square inch of the inside of the pan is coated in sugar,
INCLUDING the chimney! Set aside.
WALNUT MAPLE TOPPING:
In a small bowl, combine the softened butter, brown sugar and maple syrup and mix with a flat whisk until well combined.
Add walnuts, stir well and set aside.
CAKE BATTER:
Combine flour, baking powder, baking soda and salt in a medium sized mixing bowl.
Mix well with a whisk until thoroughly combined.
In a large glass measuring cup, combine the sour cream, buttermilk and vanilla extract and mix until well combined.
In a separate, larger mixing bowl, cream the butter and sugar with an electric mixer at medium speed until well combined, about 1 minute.
Add eggs, one at a time, beating well between each addition until light and creamy.
Add half the dry ingredients and mix on low speed until barely just incorporated, then pour in half the buttermilk mixture and resume mixing on low speed until combined.
Repeat with the rest of the dry ingredients, then buttermilk, mixing just until combined each time. Do not overmix.
Delicately spread the walnut mixture at the bottom of the pan (give it a little stir first if it has separated) and top with the cake batter.
Spread the batter as evenly as you can and bake for 55 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean.
BOURBON MAPLE SAUCE:
When the cake is almost done baking, make the bourbon maple sauce.
Combine the maple syrup, bourbon, butter, vanilla extract and salt in a small saucepan; bring to a simmer over medium heat and then continue to simmer for 5 minutes or until the sauce comes together and gets slightly thicker.
Keep warm.
ASSEMBLY:
Once the cake is done baking, take it out of the oven and place it on a cooling rack.
Using a long wooden skewer, poke holes all over the cake, going as deep as you can.
Pour about 1/3 of the hot bourbon maple sauce over the entire surface of the cake and then let it rest for about 5 minutes to allow the cake to absorb the sauce.
Then, carefully invert the cake onto a rimmed cake plate or stand (so the sauce doesn't go running all over the place) and drizzle another 1/3 of the sauce over the top of the cake.
Let the cake sit for about an hour and then serve warm with the remaining sauce.
Store the leftovers in the refrigerator for up to a week.
It recommended that you slightly reheat leftovers before serving, as this cake is MUCH better when served warm.
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| Notes: |
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2025-12-10: Added to our cookbook.
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12/10/2025
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