Maple Walnut Cake (Gateau a l'Erable et Noix)

Name: Maple Walnut Cake (Gateau a l'Erable et Noix)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, unsalted unsalted butter, room temperature; 1/2 cup brown sugar, light packed; 2 large eggs beaten to blend, room temperature; 2 1/2 cups cake flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 cup maple syrup; 1/2 cup water hot; 1 cup maple syrup; 1 cup walnuts chopped; 2 cups heavy whipping cream; 6 tablespoons powdered sugar; 1 teaspoon maple extract

Servings: persons

1/2 cup butter, unsalted unsalted butter, room temperature
1/2 cup brown sugar, light packed
2 large eggs beaten to blend, room temperature
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup maple syrup
1/2 cup water hot
1 cup maple syrup
1 cup walnuts chopped
2 cups heavy whipping cream
6 tablespoons powdered sugar
1 teaspoon maple extract

1
FOR CAKE: Preheat oven to 350F (180C).
2
Grease two 8 to 9 inch round cake pans.
3
Using electric mixer, cream butter and brown sugar.
4
Beat in eggs in thin stream.
5
Combine flour, baking powder and baking soda in another bowl.
6
Alternate adding dry ingredients, syrup and hot water to butter mixture, blending until smooth.
7
Bake until tester inserted in center comes out clean, about 30 minutes.
8
Cool completely.
9
Wrap, chill thoroughly.
10
FOR PRALINE: Lightly grease baking sheet.
11
Boil syrup in heavy small saucepan until candy thermometer registers 300F (150C) (hard-crack stage).
12
Remove from heat.
13
Stir in walnuts.
14
Pour onto prepared sheet.
15
Cool until set.
16
Transfer to processor and mix to fine powder.
17
FOR WHIPPED CREAM: Beat cream with sugar and extract to stiff peaks.
18
TO ASSEMBLE: Cut off top crusts from cake layers.
19
Set 1 layer on platter.
20
Spread lightly with whipped cream.
21
Sprinkle lightly with praline.
22
Top with second cake layer.
23
Spread top and sides lightly with whipped cream.
24
Spoon remaining whipped cream into pastry bag fitted with star tip.
25
Pipe lattice design atop cake; pipe border around bottom edge of cake.
26
Press praline onto sides; sprinkle any remainder on top.
27
Serve Maple Walnut Cake chilled or at room temperature.

1656

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup butter, unsalted unsalted butter, room temperature, 1/2 cup brown sugar, light packed, 2 large eggs beaten to blend, room temperature, 2 1/2 cups cake flour, and more.

Yes, Maple Walnut Cake (Gateau a l'Erable et Noix) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!