Friday, October 10, 2014

Maple Walnut Pumpkin Cake


Fellow pumpkin enthusiasts, you will surely enjoy this cake. It is so cinnamony, pumpkiny, and mapley. The pastry is filled with a plethora flavors, it doesn't need frosting, a simple powder sugar topping will do.

The maple syrup brings a whole new divine twist. It's not overpowering, just a lovely sweet addition.

The cake is extremely easy to bake...and devour.

  • 2 3/4 cup flour
  • 2 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup milk
  • 3/4 cup 100% pumpkin purée
  • 1 1/2 teaspoon vanilla
  • 1 cup maple syrup
  • 1 cup packed brown sugar
  • 2 large eggs
  • 3/4 cup soft butter
  • 2 cups chopped walnuts
Preheat oven to 375°F.

Except for brown sugar, combine dry ingredients in a bowl.

In a separate bowl, combine eggs, butter, and brown sugar. Mix in pumpkin purée, milk, maple syrup, and vanilla until completely mixed.

Pour dry ingredients into the wet ingredients, stir until the dry mixture is completely mixed into wet ingredients. Then add walnuts and stir.

Grease a cake pan and pour cake batter in it. Bake for 40-50 minutes, or until finished.

When cooled, serve with a fresh cup of coffee in your favorite mug. Hope you enjoy this Fall time treat!

Nancy Jane

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