This gloriously simple cake can be made with the usual pantry items, a good sized bowl and a whisk – if that is your desire. Or you can whip it up with hand held electric beaters or a stand mixer. The results are a tender, butter-rich, nutty cake. Top it with a generous swipe of frosting and you’ve just swanned your way to creating a delectable, delicious, no stress cake.
I am a volunteer at our Ladner hospital thrift shop. It’s a busy operation and our morning tea break is appreciated. I call it The Fellowship of Cookie and Cake Bakers. The table is always graced with volunteers home baked goodies. The discussions are frequently about food in general and baking in great detail. Recipes are shared and stored in a three ring binder for anyone looking for baking inspiration.
The women I work with are mostly retired. They donate a great deal of time and energy to their volunteer work. They still love to bake but appreciate recipes that that don’t require a lot of prep time. Some prefer recipes that are not too complicated or require too many ingredients. And, they don’t want to spend a lot of time shopping for ingredients that are difficult to find.
An easy one bowl cake recipe means less time is spent mixing the ingredients and less time in clean up. Make this recipe once and it will be yours forever. The chopped walnuts are toasted in the butter then added to the eggs, sugar and sour cream and vanilla and whisked until well combined. Then add the flour, baking powder and soda and whisk to combine and pour into your cake pan. You can add optional flavours such as instant espresso powder or cardamon. It also bakes beautifully in a loaf pan or double the recipe and bake in a Bundt pan. The Butter Maple frosting does require an electric hand mixer or stand mixer.
This recipe is adapted from Snacking Cakes by Yossy Arefi
| WALNUT BUTTER CAKE WITH MAPLE BUTTER FROSTING | Print |
- 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)
- FLUFFY MAPLE BUTTER FROSTING
- 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.
- 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.
- 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)
- In the bowl you are using to mix the cake add sugar and eggs and whip for a few minutes until creamy.
- Add the sour cream, vanilla, salt and seasoning if using and whip to combine.
- Tip all the butter and nuts and whisk until well-combined and emulsified.
- Add the flour, baking power and baking soda and whisk gently gentle until combined and smooth. Do not over beat.
- 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.
- Bake the cake until puffed and golden and a tested inserted into the center comes out clean. About 25 to 35 minutes.
- 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.
- MAKE THE FROSTING
- Add the sifted confectioners' sugar, .very soft butter, vanilla, maple syrup, milk and salt to the mixing bowl.
- 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..
- Increase the speed to medium high and whip until light and fluffy, about 2 minutes, adding a bit more milk if necessary.
- Top the cooled cake with swirls of frosting/
- 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)
- Chef"s note
- 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.
