The nutty batter is interested in sticking to the pan, so do not skip this step.
The result is a really special cake.
Its tender crumb is a perfect balance of sweet maple, toasty butter, and bitter walnut.
The bourbon perfumes the cake and complements the walnut flavor.
Its perfect with light snowfall and a warm companion beverage.
This cake gets better as it sits.
Keep it covered at room temperature for up to five days.
Preheat the oven to 350F.
Butter and flour a bundt pan.
Pour the walnuts onto a baking sheet and spread them out into a single layer.
Toast them in the oven for 10 to 12 minutes, flipping the nuts about halfway through.
The nuts are done toasting when they smell walnutty and have lightly browned.
Cool to room temperature.
Save eight to 12 nice-looking walnut halves for decoration.
While the nuts are toasting, brown the butter.
Melt the butter in a panpreferably stainless steel so you might see the bottomand allow it to bubble away.
Cool to room temperature.
In a food processor, add half of the flour and the toasted walnuts.
Pulse until the nuts have become fine.
Add the rest of the flour and blend until the nuts are almost like sand.
All together this will take about a minute or less.
Add the baking soda, salt, and baking powder.
Pulse a few times to mix, and dump it all out into a big bowl.
Blend until well combined and smooth.
Pour it into the bowl of dry ingredients and whisk to combine.
Pour the batter into the prepared bundt pan and bake the cake at 350F for 35 to 40 minutes.
you’re able to also use the toothpick test since the cake will be flipped over later.
Allow the cake to cool for 10 minutes.
To make the icing, whisk the soft butter and maple syrup together in a bowl.
Whisk in the powdered sugar until smooth.
Dollop the frosting onto the cooled cake.
Tap it against the counter if you want the frosting to run gently down the sides.
Dot the top with the saved walnut halves and enjoy.
