Ingredients
For The Cake:
- 3/4 cups vegetable or canola oil
- 1 cup brown sugar
- 1/2 cup maple syrup
- 1/2 cup buttermilk
- 3 eggs plus 1 egg yolk
- 2 teaspoons maple flavor
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 cups Bob’s Red Mill Unbleached All-Purpose White Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup pureed walnuts (pulse in a blender until they resemble wet sand)
For The Frosting:
- 4 oz cream cheese, room temperature
- 8 oz butter, room temperature
- 2 teaspoons maple flavor
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 cups powdered sugar
- 1/2 cup pureed walnuts, for sides of cake (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Set aside three 6-inch cake pans or two 8-inch cake pans that have been greased and floured.
- Combine the oil, brown sugar, maple syrup, buttermilk, eggs plus yolks, maple flavor, vanilla extract, and salt in a large mixing bowl. Combine the flour, baking soda, and baking powder in a separate basin.
- Stir the dry ingredients into the wet until everything is completely blended. Fold in the walnuts that have been pureed.
- Pour the batter onto the prepared pans in an even layer. Allow to cool fully before icing. Bake for 20-25 minutes for 6-inch cake pans, or 25-30 minutes for 8-inch cake pans.
- Cream the butter and cream cheese in a standing mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. Whip for another minute to incorporate the maple extract, vanilla extract, salt, and powdered sugar.
- Place the first cake on a platter and spread a generous amount of frosting on top. Frost in between each layer of the second (and third, if using 6-inch layers). Finish by sprinkling the leftover icing around the exterior of the cake.
- Sprinkle pureed walnuts down the sides of the cake, carefully pressing them into the frosting. Fresh pears, blackberries, plums, and walnuts can be used to garnish the top of your cake if desired.
Source: Broma Bakery
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