Ingredients
- melted butter, for greasing the pan
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons unsalted butter, room temperature
- 3 cups all-purpose flour (plus more for dusting the pan)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups pure maple syrup
- 3 egg yolks
- 1 egg
- 1 1/4 cups whole milk
- 1 cup walnuts, toasted and chopped (plus walnut halves for garnish)
- Maple Icing:
- 3 tablespoons unsalted butter, room temperature
- 3 tablespoons pure maple syrup
- 2 tablespoons heavy cream
- 1/2 cup powdered sugar
- 1 pinch salt
Directions
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Preheat oven to 325°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
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Whisk the flour, baking powder, and salt in a bowl until well combined.
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In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed for 2 minutes, until light and fluffy.
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Add the maple syrup and beat for about 3 minutes, or until smooth.
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Add the egg yolks one at a time and then the egg, beating well after each addition.
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With the mixer on low, add the flour mixture (in three increments) alternating with the milk (in two increments), beginning and ending with flour and beating until just incorporated.
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Fold in the chopped walnuts.
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Pour batter into prepared pan, smooth the top; bake for 55-65 minutes, until a cake tester comes out clean.
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Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack and let it cool completely.
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Make the icing-in a small nonreactive saucepan over low heat, heat the butter with the maple syrup and the cream, until the butter has completely melted.
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Remove the pan from the heat and whisk in the powdered sugar and salt until smooth.
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Let cool for 10-15 minutes before drizzling.
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Drizzle cooled cake with icing, garnish with walnut halves, and let the icing set for about 10 minutes before serving.
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The cake will keep in an airtight container at room temperature for up to 2 days.
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The uniced cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.