Maple Walnut Pound Cake
Indulge in the rich, cozy flavors of this Maple Walnut Pound Cake, a decadent treat that's perfect for any occasion. Infused with pure maple syrup and loaded with toasted walnuts, this moist and buttery cake boasts a deep, nutty sweetness that pairs beautifully with its golden crust. With its simple yet elevated ingredients like light brown sugar and a hint of vanilla extract, this dessert delivers a harmonious balance of flavors in every bite. Perfectly baked in just under an hour, the cake is easy to prepare and makes an impressive addition to holiday gatherings, afternoon teas, or casual coffee breaks. For an elegant finishing touch, dust the loaf with powdered sugar before serving. Whether enjoyed warm or at room temperature, this maple walnut delight is sure to become a new favorite among classic pound cake recipes.
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 200 grams Granulated sugar
- 100 grams Brown sugar (light or dark)
- 4 pieces Large eggs
- 120 ml Pure maple syrup
- 2 teaspoons Vanilla extract
- 260 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 120 ml Whole milk
- 100 grams Chopped walnuts (toasted)
- 30 grams Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a standard loaf pan or line it with parchment paper.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Make sure the mixture is smooth and well-incorporated.
Mix in the maple syrup and vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold in the toasted walnuts using a spatula, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it loosely with aluminum foil after 40 minutes.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optionally, dust the top with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
5215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.9 g | 368% | |
| Saturated Fat | 128.4 g | 642% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1259 mg | 420% | |
| Sodium | 2030 mg | 88% | |
| Total Carbohydrate | 635.6 g | 231% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 414.0 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 597 mg | 46% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1580 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
