Guests on the way? This soft maple syrup and walnut cake is one of those cakes you whip up in less then 45 minutes and is ready for any last minute visitors. It also makes the perfect cake for those lazy Sunday mornings, next to your coffee.
You probably have all the ingredient already at home and trust me, this will become one of your regular cakes. Similar to this honey cake which I am constantly requested to make even for colleagues of my husband which I have never met!
How to make it
Mix up some eggs, sugar, vanilla, oil, sour cream
To that, add some flour and baking powder
Mix it all together and place in two English cake tins or one 26cm round cake tin. Sprinkle some walnuts on top and into the oven for 25-30 minutes
When it comes out of the oven, still hot, pour some pancake syrup on top, like Aunt Jamima’s. The stickier the syrup, the better. But normal pure maple syrup will also be great.
Let it cool and remove from the tin
Store in an airtight container, best served the same day (although I am snacking on one I made two days ago and it’s still moist and delicious!)
- 3 Eggs
- 30 grams (1 oz) Vanilla Sugar (sub for 2 tbsp sugar and 1 tsp vanilla extract)
- 1 Cup (225 grams/8 oz) Sugar
- 200 ml Sour Cream
- ½ Cup (120 ml) Vegetable Oil
- 1¼ Cups (150 grams/5.3 oz) All -Purpose Flour
- 1¼ tsp Baking Powder
- 1.5 Cups (200 grams/7 oz) Walnuts
- ½ Cup or more Pancake Syrup or Maple Syrup
- Pre-heat oven to 180ºC / 356 ºF
- Grease two loaf tins or one 26cm round cake tin
- Mix together eggs, vanilla sugar, sugar, sour cream and oil
- Add flour and baking powder and mix only until combined
- Pour into the tin and sprinkle with the walnuts on top
- Place in the oven for 25-30 minutes
- Once the cake is out of the oven, while still hot pour over the syrup
- Let cool to room temperature
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