Buzz
I have nothing against pumpkin spice cakes and desserts—I really do enjoy a custardy pumpkin bread pudding—but I've been craving something different. I wanted a cake that felt like the perfect cozy dessert for chilly weather, but with a twist. I put aside the Libby’s and reached for maple syrup and shelled walnuts instead. This is my browned butter maple walnut cake, and it’s going to be my go-to all winter long, without a doubt.
I used my Ninja food processor to quickly make toasted walnut flour (which is totally worth it) and to mix most of the ingredients, making the process easier overall. The special thing about this cake isn’t in the technique or difficulty—it’s really simple to make—but in how the flavors come together. It all starts with browned butter, followed by toasted walnut flour, rich maple syrup, tangy buttermilk, and to finish, a splash of bourbon (which is optional, but adds a nice touch).
Tips for baking this browned butter maple walnut cake
Begin by browning the butter in a pan while the walnut pieces toast in the oven. Both tasks don’t take much time, and once done, let them cool to room temperature as you prepare the remaining ingredients. Use a pastry brush to generously butter the bundt pan (or whichever pan you choose) and then coat it with flour. The nutty batter has a tendency to stick, so be sure not to skip this step.
The outcome is a truly exceptional cake. Its soft, tender crumb strikes the perfect balance of sweet maple, toasted butter, and slightly bitter walnut. The bourbon adds a lovely aroma that enhances the walnut flavor. Personally, I enjoy cakes like this unfrosted because I love casually grabbing a slice and nibbling on it around the house, but I’ve included a simple maple icing for those who prefer it—it only takes a moment to whisk up and really satisfies if you're a maple fan.
This cake can be enjoyed year-round, but the blend of flavors feels especially comforting. It’s the ideal treat to enjoy with light snowfall and a cozy drink on the side.
This cake actually improves over time. Keep it covered at room temperature for up to five days.
Brown Butter Maple Walnut Cake
Ingredients List:
For the cake:
2 ½ cups (approximately 10 ounces) of toasted shelled walnut halves and pieces
4 tablespoons butter (with extra for greasing the pan)
1 ½ cups all-purpose flour
½ teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup brown sugar
½ cup maple syrup
4 tablespoons bourbon, whiskey, or rum (optional, or adjust quantity)
¼ cup buttermilk
¼ cup olive oil
2 eggs, at room temperature
For the frosting:
3 tablespoons softened butter
¼ cup maple syrup
1 cup powdered sugar
1. Preheat the oven to 350°F. Grease and flour a bundt pan. Spread the walnuts onto a baking sheet in a single layer and toast them for 10 to 12 minutes, flipping them halfway through. The nuts are ready when they release a nutty aroma and are lightly browned. Let them cool to room temperature. Set aside eight to twelve walnut halves for decoration.
2. While the walnuts are toasting, begin browning the butter. Melt the butter in a pan—preferably stainless steel so you can observe the bottom—and let it bubble away. Once the bubbling subsides and the bottom bits turn dark brown, remove the pan from heat. Let it cool to room temperature.
3. In a food processor, combine half of the flour with the toasted walnuts. Pulse until the nuts are finely ground. Add the remaining flour and continue blending until the mixture resembles sand. This should take about a minute or less. Add the baking soda, salt, and baking powder. Pulse a few times to mix everything, then transfer the mixture into a large bowl.
4. In the same food processor, combine the maple syrup, room-temperature browned butter, brown sugar, bourbon, buttermilk, olive oil, and eggs. Blend until smooth and fully combined. Pour the mixture into the bowl with the dry ingredients and whisk until everything is well incorporated.
5. Pour the batter into the prepared bundt pan and bake at 350°F for 35 to 40 minutes. The cake is done when it forms a crack along the top and springs back to the touch. You can also test it with a toothpick since the cake will be turned upside down later. Let the cake cool for 10 minutes. Use a paring knife or spoon to loosen the sides (especially if the bundt pan has curves), then invert the cake onto a wire rack to continue cooling.
6. To prepare the icing, whisk together the softened butter and maple syrup in a bowl. Gradually mix in the powdered sugar until smooth. You can make the icing thicker or thinner by adjusting the amount of sugar or maple syrup. Spoon the frosting over the cooled cake, and gently tap the pan against the counter to encourage the frosting to cascade down the sides. Finish by garnishing the top with reserved walnut halves and enjoy.
