1/2 cup unsalted butter, softened
1-1/2 cups packed light brown sugar
3 large eggs, room temperature
1 teaspoon maple flavoring or maple syrup
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
CANDIED WALNUTS:
1 tablespoon unsalted butter
1-1/2 cups coarsely chopped walnuts
1 tablespoon maple syrup
1/4 teaspoon salt
FROSTING:
2 cups unsalted butter, softened
1 teaspoon maple flavoring or maple syrup
1/4 teaspoon salt
5 cups confectioners' sugar
1/4 to 1/2 cup half-and-half cream
3 tablespoons maple syrup, divided
1. Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment.
2. Cream butter and brown sugar until light and fluffy, 5 to 7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition.
3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11 to 13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool completely.
5. For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency.
6. Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers.
7. Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.
TOTAL TIME: Prep: 45 min. Bake: 15 min. + cooling
YIELD: 16 servings.
Nutrition Facts
1 piece: 653 calories, 38g fat (20g saturated fat), 116mg cholesterol, 275mg sodium, 75g carbohydrate (61g sugars, 1g fiber), 5g protein.