Maple Walnut Cake

Looking for a cozy, old-fashioned cake that feels like a warm hug? This Maple Walnut Cake with Maple Sugar Icing is your new go-to. It’s soft and buttery, studded with toasted walnuts, and finished with a crackly, maple-rich icing that melts into the sponge as it cools.

Inspired by classic maple walnut desserts and nostalgic coffee cakes, this version adds a sweet twist with a real maple sugar glaze — made from maple syrup, butter, and powdered sugar — that drapes over the top and slightly soaks into the cake. The result? A rustic, tender treat with a nutty bite and caramel-like maple finish.

Why You’ll Love This Recipe:

Packed with warm maple flavor and real toasted walnuts

1. Moist, tender crumb thanks to brown sugar and sour cream

2. One-bowl batter — super easy to make

3. Maple sugar icing that sets beautifully for visual (and flavorful) impact

4. Perfect for brunch, gifting, or seasonal celebrations

Final Thoughts:

This Maple Walnut Cake with Maple Sugar Icing is everything you want in a cold-weather bake: warm, sweet, a little rustic, and undeniably comforting. It’s easy enough to whip up on a weekday but elegant enough to serve at your next brunch or holiday table.

Pair with a hot mug of coffee or tea, and you've got the ultimate cozy dessert.

Yield: 9 servings

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Maple Walnut Cake

Prep time: 15 MinCook time: 35 MinCooling Time: 20 MinTotal time: 1 H & 10 M

Looking for a cozy, old-fashioned cake that feels like a warm hug? This Maple Walnut Cake with Maple Sugar Icing is your new go-to. It’s soft and buttery, studded with toasted walnuts, and finished with a crackly, maple-rich icing that melts into the sponge as it cools.

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Ingredients

For the Cake

• 1 ¾ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp espresso powder (or instant coffee)
• ½ cup unsalted butter, softened
• ½ cup light brown sugar, packed
• ⅓ cup real maple syrup
• 2 large eggs
• ½ cup plain Greek yogurt or sour cream
• ½ tsp vanilla extract
• ¾ cup milk
• ¾ cup toasted walnuts, roughly chopped

For the Maple Sugar Icing

• ¼ cup pure maple syrup
• 1 tbsp unsalted butter
• ¾ cup powdered sugar
• Pinch of salt
• ½ tsp maple extract (optional, for extra boost)

Instructions

Instructions

1. Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 6–8 minutes until fragrant. Cool slightly, then chop coarsely.
2. In a large bowl, cream together butter, brown sugar, and maple syrup until light and fluffy (use a mixer or whisk by hand). Beat in eggs, one at a time, then stir in sour cream and vanilla.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to the wet mixture, alternating with milk, until just combined. Fold in chopped toasted walnuts.
4. Grease and line an 8x8-inch square or 9-inch round cake pan with parchment. Pour in batter and smooth the top.
5. Bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool completely in the pan.
6. In a small saucepan, heat maple syrup and butter until just bubbling. Remove from heat, then whisk in powdered sugar, salt, and maple extract if using. The icing should be thick but pourable — add a teaspoon of milk if too thick.
7. Drizzle the maple icing over the cooled cake. Let it set for 10–15 minutes until the top firms slightly into a glossy glaze.

Notes

Make it extra maple-y: Add ½ tsp maple extract to the cake batter too.

Vegan version: Use plant-based butter, dairy-free yogurt, and maple syrup instead of honey.

More texture? Top with crushed walnuts or sea salt before the glaze sets.

Storage: Keeps well in an airtight container for up to 3 days or can be frozen (unglazed).

Nutrition Facts

Calories

432

Fat

20 g

Sat. Fat

9 g

Carbs

58 g

Fiber

1 g

Net carbs

56 g

Sugar

36 g

Protein

7 g

Sodium

347 mg

Cholesterol

75 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.