Maple Walnut Sheet Cake

November 18, 2020

Maple Walnut Sheet Cake

Prep time: 20 minutes

Bake time 25-30 minutes

Cool completely prior to icing.

Ingredients:

For the Cake:

* 1/2cup Unsalted Butter softened to room temperature

* 1+ 1/2cups Light Brown Sugar

* 3 Eggs

* 1tsp Maple Syrup

* 2cups All Purpose Flour

* 1tsp Baking Powder

* 1tsp Baking Soda

* 1/4tsp Salt

* 1cup Buttermilk

* 1/2cup Chopped Walnuts

For the Frosting:

* 2cups Unsalted Butter, softened to room temperature

* 1-2tsp Maple Syrup

* 1/4tsp Salt

* 5cups Confectioners Sugar

* 1/4-1/2cup Half n Half Cream

Garnish:

* 1tbsp Unsalted Butter

* 1+1/2cups Chopped Walnuts

* 1tbsp Maple Syrup

* 1/4tsp Salt

Directions:

1. Preheat oven to 350degrees. Line a 12x12inch baking pan (square) or alternately you can use a 8X8inch baking pans. Line with parchment paper and then grease parchment paper.

2. Using stand mixer with paddle attachment (or electric hand mixer), combine the butter and brown sugar, and beat until creamy. Add the eggs one at a time, beating in between additions and scraping the bottom and sides of the bowl as you beat. Add in maple syrup and continue beating until combined.

3. In a separate bowl combine the flour, baking soda, baking powder and salt and whisk together to combine.

4. Add the dry ingredients and the buttermilk to the sugar mixture in alternating batches. Start with the dry and end with the dry, and scrape down bowl after each addition/mix. Start with 1/3 flour mixture, the 1/2 buttermilk, the 1/3 flour, then 1/2 buttermilk and the final 1/3 flour mixture. Beat until everything is just combined (do not overbeat). Mix in the chopped walnuts, by hand.

5. Transfer the batter to the prepared pan, evenly. Bake at 350degrees for 12-15 minutes (if using the 12x12 pan), or 25-30 minutes (if using the 8x8 pan) or until an inserted toothpick comes out clean.

6. Remove from oven, leave to cool in the pan on wire rack.

7. For the garnish, melt butter in a bowl, and add the walnuts, maple syrup and salt to the bowl. Mix to coat. Layer a baking sheet with foil. Pour the mixture on to the foil, spreading evenly. Bake at 350degrees for 8 minutes. Take out of oven and leave to cool.

8. Using a hand mixer or stand mixer (with whisk attachment), beat the butter until creamy, for the frosting. Add in the maple syrup and salt and continue whisking. Add in the confectioners sugar gradually and the cream a little at a time, keep whisking, until you reach the desired consistency.

9. To put the cake together, place the cake, once cooled, on a cake stand or plate, and evenly slice off the sides (or you can leave the sides on). Frost the top of the cake, and sprinkle on the toasted maple walnuts.

Can be refrigerated, in an air tight container (keeps cake moist), for up to a week.