Quick Maple Walnut Cake
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INGREDIENTS
- ⅓ cup/40 grams chopped walnuts for topping
Batter:
- 3 large eggs
- ½ cup/100 grams light brown sugar
- ½ cup/100 grams granulated sugar
- 2 teaspoons/10 grams baking powder
- ½ cup/120 milliliters oil
- ½ cup/120 milliliters fresh orange juice
- 1 ¾ cups/220 grams all-purpose flour
- ¼ cup/60 milliliters pure maple syrup
INSTRUCTIONS
- Preheat the oven to 340°F (170°C), fan setting. Grease a 9×5-inch loaf pan with a light coat of oil or nonstick spray.
- Whisk the eggs and sugars in a large mixing bowl until smooth and slightly frothy.
- Add the wet ingredients—oil and orange juice—and whisk to combine.
- Incorporate the dry ingredients—flour, baking powder, and maple syrup—mixing just until the batter is smooth and no dry streaks remain. Avoid overmixing.
- Pour the batter into the prepared pan. Sprinkle the chopped walnuts evenly over the top.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan on a wire rack. For extra indulgence, drizzle with additional maple syrup before serving. Slice and enjoy!
RECIPE NOTES
MY NOTES
FAQ
What makes this maple walnut cake moist?
The moisture in this maple walnut cake comes from a combination of eggs, oil, orange juice, and maple syrup. Eggs provide structure while also adding some moisture. Oil, unlike butter, remains liquid at room temperature, which helps maintain a soft and tender crumb. Orange juice contributes both liquid and acidity, which helps keep the cake soft while balancing flavors. Maple syrup is a natural humectant, meaning it helps retain moisture in the cake. Additionally, baking at the correct temperature and not overbaking ensures the maple walnut cake stays moist rather than drying out. Proper storage in an airtight container also helps maintain its texture.
What can I substitute the orange juice with?
Orange juice can be substituted with other liquids, like Milk or buttermilk, both adding richness and a slightly denser texture. Apple juice maintains sweetness and acidity while keeping the cake light. Water mixed with a teaspoon of lemon juice or vinegar can replicate the acidity without additional flavor. Yogurt or sour cream provide moisture and tang but result in a denser crumb. Substitutions may slightly alter the cake’s texture and taste, so adjustments, such as a small increase in sugar or liquid, might be necessary to achieve the intended consistency.
How strong is the maple flavor in this cake?
The maple flavor in this cake is mild but noticeable. The ¼ cup of maple syrup provides a subtle sweetness with caramel-like notes, but it does not overpower the other flavors. If you want a more intense maple taste, consider using dark or Grade B maple syrup, which has a stronger flavor. You can also add a teaspoon of maple extract to enhance the taste without changing the texture. Replacing some granulated sugar with maple sugar can also help. Finally, brushing the cake with warm maple syrup or adding a maple glaze will further boost its maple flavor.
Can I use a different type of nut?
The walnuts can be substituted with other nuts depending on texture and flavor preference. Pecans are the closest alternative, offering a similar buttery crunch. Almonds, whether chopped or sliced, add a firmer texture. Hazelnuts introduce a slightly sweet, nutty flavor. Cashews provide a softer bite but are milder in taste. If avoiding nuts, sunflower or pumpkin seeds offer a crunchy texture without changing the cake’s flavor profile. Keep in mind that different nuts have varying oil content, which may slightly affect the cake’s final texture, so toasting them beforehand can enhance their flavor and crispiness.
What is the best way to store this maple walnut cake?
To keep the maple walnut cake fresh, store it in an airtight container at room temperature for up to three days. If storing longer, refrigerate it for up to a week, but allow it to reach room temperature before serving for the best texture. For long-term storage, wrap the cake tightly in plastic wrap, followed by aluminum foil, and freeze for up to three months. To thaw, leave it in the refrigerator overnight or at room temperature for a few hours. Warming it slightly in the oven at 300°F (150°C) for 10 minutes can help restore its soft, freshly baked texture.
Can I make this maple walnut cake gluten-free?
Sure, this maple walnut cake can be made gluten-free using a 1:1 gluten-free flour blend, which mimics the properties of all-purpose flour. Almond flour can be used but will create a denser cake, requiring an extra egg or xanthan gum for structure. Oat flour or a combination of rice and tapioca flour can work, but texture may vary. Ensure baking powder is gluten-free. The batter may need slight adjustments in hydration, so adding a tablespoon of extra liquid may help. Gluten-free cakes sometimes bake differently, so check doneness with a toothpick and expect a slightly different texture.
Is this maple walnut cake suitable for freezing?
Yes, this maple walnut cake freezes well if stored properly. Let it cool completely before wrapping tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can also be sliced and individually wrapped for easier portioning. Store in an airtight container or freezer-safe bag for up to three months. To thaw, leave in the refrigerator overnight or at room temperature for a few hours. Warming it slightly in the oven at 300°F (150°C) for 10 minutes can help refresh the texture. Adding a fresh drizzle of maple syrup before serving enhances flavor and moisture.
Can I add spices like cinnamon or nutmeg?
Adding spices enhances the cake’s flavor. Cinnamon pairs well with maple and walnuts, providing warmth and depth. Nutmeg adds a slightly nutty, sweet-spicy note. Cloves or allspice can create a more complex spice profile. A good starting point is ½ to 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg. If a stronger spice presence is desired, a teaspoon of pumpkin spice blend works well. Be cautious not to overpower the maple flavor. Spices should be evenly mixed into the dry ingredients to ensure even distribution throughout the batter for a well-balanced taste.
