Cuisine: baking
Author: Mrs Butterfingers
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Easy one bowl cake with a delicate nutty flavour and a fluffy maple butter frosting.
  • ½ cup (113 4 oz.) unsalted butter
  • 1 cup (110g) chopped walnuts
  • ¾ cups (150g) granulated sugar
  • 2 large eggs room temperature
  • ¾ cup (165g) sour cream room temperature
  • 2 tsp. vanilla extract
  • ½ tsp. fine sea salt
  • 1¼ cups (160g) all-purpose flour
  • 1½ tsp. baking powder
  • ¼ tsp. baking soda (this small amount is necessary, do not leave out)
  • ½ tsp. instant espresso powder (optional)
  • 1 tsp.cardamon (optional)
  • 1 cup (100g) confectioners' sugar (SIFTED)
  • ¼ cup (55g 2 0z.) unsalted butter VERY VERY SOFT
  • 1 tbsp. milk or more if needed
  • 1 tsp. vanilla extract
  • 2 tbs. maple syrup
  • A pinch of salt.
  1. Preheat oven to 350F. Butter a 9 inch round baking pan and line the bottom with parchment paper. Top with a double layer 5 inch strip of parchment paper that hangs over two of the edges. Use this parchment paper to lift the cake out of the pan when it is baked.
  2. In a medium sized saucepan or skillet melt the butter over medium heat. Add the walnuts and toast the nuts in the butter, STIRRING CONSTANTLY, for about 3-4 minutes. When the nuts and butter begin to brown pour everything into a large bowl and let it cool while for a few minutes. (see chef's note concerning the safety of walnuts)
  3. In the bowl you are using to mix the cake add sugar and eggs and whip for a few minutes until creamy.
  4. Add the sour cream, vanilla, salt and seasoning if using and whip to combine.
  5. Tip all the butter and nuts and whisk until well-combined and emulsified.
  6. Add the flour, baking power and baking soda and whisk gently gentle until combined and smooth. Do not over beat.
  7. Pour the batter into the prepared pan and ta the pan gently on the counter to release any air bubbles. Smooth the top of the batter.
  8. Bake the cake until puffed and golden and a tested inserted into the center comes out clean. About 25 to 35 minutes.
  9. Set the pan on a rack to cool for about 20 minutes. Use the parchment paper to the cake out of the pan and set it on the rack to cool completely.
  11. Add the sifted confectioners' sugar, .very soft butter, vanilla, maple syrup, milk and salt to the mixing bowl.
  12. Use an electric hand mixer or stand mixer to mix the ingredients on low until the sugar is moistened. Scrape down the sides of the bowl if necessary..
  13. Increase the speed to medium high and whip until light and fluffy, about 2 minutes, adding a bit more milk if necessary.
  14. Top the cooled cake with swirls of frosting/
  15. Store the cake loosely covered ( a glass cake dome works beautifully) at room temperature or in the fridge for up to three days. (if it lasts that long)
  16. Chef"s note
  17. Toasting the nuts in butter or roasting walnuts in a 350F oven for 10 minutes improves the flavour and removes any chance of botulism spores.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=3788