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1
Preheat oven to 325u00b0; 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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2
Whisk the flour, baking powder, and salt in a bowl until well combined.
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3
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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4
Add the maple syrup and beat for about 3 minutes, or until smooth.
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5
Add the egg yolks one at a time and then the egg, beating well after each addition.
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6
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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7
Fold in the chopped walnuts.
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8
Pour batter into prepared pan, smooth the top; bake for 55-65 minutes, until a cake tester comes out clean.
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9
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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10
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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11
Remove the pan from the heat and whisk in the powdered sugar and salt until smooth.
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12
Let cool for 10-15 minutes before drizzling.
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13
Drizzle cooled cake with icing, garnish with walnut halves, and let the icing set for about 10 minutes before serving.
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14
The cake will keep in an airtight container at room temperature for up to 2 days.
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15
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.
