Maple Syrup & Walnut Cake

Hailing from Australia, maple syrup isn’t a big part of my life. Sure, it’s the obvious choice when choosing what to drown your pancakes in, but that’s really about it. Add the fact that getting proper Canadian maple syrup here is a rather costly experience (I pay almost $10 for a 1 cup bottle), and it’s a little understandable that I’m a bit precious with it.

Oh, and don’t talk to me about maple-flavoured syrup.

That’s like substituting carob for good quality chocolate and not expecting me to know the difference.


Not allowed.


However, I chanced across a recipe for a maple syrup cake that just sounded too fabulous not to try – even if it required a ridiculous amount of maple syrup, what better way to make a dessert that would work with this marvellous flavour?

Of course, me being me…this meant that I absolutely butchered the recipe.

I don’t know what it is. I mean, surely – as I’d never tried this recipe before, it would make more sense to actually FOLLOW the instructions and see how it went before starting to tweak it according to my tastes. Right? I mean, that’s logical thing to do. That’s what any reasonable person would do.

Well, it’s a good thing that I’ve never claimed to be either logical or reasonable on here, otherwise I’d be just a little bit screwed!

Thankfully for me, the baking gods must have been smiling on me when I tackled this cake since it turned out absolutely fabulously, so much so that I can see this cake being a regular guest in my kitchen!

Maple Syrup & Walnut Cake

Cake Ingredients
1 cup pure maple syrup (NO MAPLE FLAVOURED SYRUP!!!!!)
1 cup sour cream (go the full fat option. Go on, do it)
60g unsalted butter, melted
1 tsp pure vanilla extract
1 large egg
2 1/2 cups all-purpose/plain flour
1 level tsp baking soda (also known as bicarb soda)
1/2 cup toasted walnuts, roughly chopped
1/2 tsp salt

Maple syrup glaze ingredients
2 cups pure icing sugar
3 tbsp pure maple syrup
5 tbsp milk

1. Preheat your oven to 180 degrees C, then pour out your maple syrup, butter and sour cream and whisk together to combine.

2. Add your egg (mine was double yolk-er), and whisk again till the mixture becomes thick and creamy.

3. Sift together the flour and baking soda, then add your toasted walnuts and toss through. Add the flour and nuts to the maple syrup mixture and mix till well incorporated and smooth.

4. Spoon into a square baking tray lined with non-stick baking paper, and bake for 30-40 minutes or till a skewer inserted into the middle comes out with moist crumbs and not wet batter stuck to it.

To make the maple syrup glaze:

Combine all the ingredients, poke holes randomly into the cake with a skewer and pour over the top. This helps enhance the maple syrup flavour and make this cake super moist.

Of course, if you can’t be bothered with this, it’s perfectly fine to place this in a small jug so each person can pour as little (or as much) of the syrup over their slice as they’d like!

Unfortunately, the cake does dry out within a few days without the syrup (I only poured it over half since it is quite sweet), but considering the size of the cake and the fact that there’s only four pieces left since making it yesterday…I don’t think that having this cake lying around is going to be a huge issue ๐Ÿ˜‰


  1. mouthwatering. want to try. now.

  2. That looks absolutely amazing. And for shame, I don’t think I’ve ever tasted real maple syrup! Just “pancake syrup”. Tasty, but not the real thing… BTW did you list eggs in your recipe? Would a double yolk count as one egg… or 1.5?

    • Thanks Wei-Wei :) I think you should still be OK with one large egg…but you’ll definitely need real maple syrup and not pancake syrup ๐Ÿ˜›

  3. Damn Ellie, that looks freaky good. I’m drooling just looking at it. Makes me wish my oven was working, i really gotta get that thing fixed.

  4. I love walnut everything! This looks so heavenly!

  5. Hi, I would like to know the same thing as Wei-Wei… you show on your instructions to add egg.. but it’s not listed on your cake ingredients? Is it 1 egg? or 2?

  6. Dear lord! That looks wonderful and I wish I had it right now. I don’t care how much it costs, I’m making this. Thanks! ๐Ÿ˜‰

  7. Delish!

  8. Oh, swoon! Maple syrup is one of my favourite flavours in the world, and I’m completely with you on not even wanting to have maple-flavoured syrup mentioned in my presence.

    I actually remember being flabbergasted to discover such a travesty even existed, back when I was about 10 and sleeping over at a friend’s place. Its the real stuff or nothing in my book :)

    • You and me both! It’s so delicious – I feel sorry for people who only know pancake syrup and not the flavour of real maple syrup! I’m glad you had your standards even at the age of 10 – hopefully you taught your friend to know better ๐Ÿ˜‰

  9. Beautiful cake! The glaze looks just fantastic. I’m always a fan of maple syrup, but with fall just around the corner, I crave it even more.

  10. This is such an awesome recipe! Maple walnut is one of the best flavors ever! You photos are fantastic!

  11. Wow, this looks so good. I’d love to try a nibble right now! This will make a great fall recipe.

  12. Great recipe! I will try this one. Thanks for sharing.

  13. Looks delicious!!

  14. This is gorgeous Ellie! I agree that maple syrup should be pure or not enjoyed at all!

  15. There is no point making a dessert and only using low fat sour cream, no point at all. How lucky to get a double yolker!

  16. Looks so yummy. Great for dessert. I am going to do this recipe. Feel free to visit my website when you have time. Thanks.

  17. That looks divine.

    Maple Syrup is expensive everywhere. I live in New England, and it is still pricey here. It is worth it though.

  18. Well ladies, Although this may seem like a perfect fall dessert, here in Ontario we tap the trees and make the syrup in spring! As a matter of fact, I took my class on a trip to the sugar bush today and came home with is litre of the ‘liquid gold’ …So consider this wonderful looking cake the perfect spring creation to present to friends and family! How about as the perfect dessert for Easter????

    • Sounds like a good idea! And I had no idea that maple syrup was actually made in spring – for some reason I thought it was an Autumn/Winter activity :)

  19. Internet marketing glad to understand this blog. A pair of massive thumbs upwards, guy!

  20. Looks great Ellie, what size cake tin did you use? Lately, my cakes don’t seem to rise much- making them look a lot like brownies or slices- I’m thinking my cake tin is too big

  21. I tried to make this cake yesterday for family dinner. Unfortunately, I think I did something wrong and it didn’t quite turn out as moist as I thought it would. I baked it for 30 minutes and then left it in there for another 5 minutes while pondering whether it was cooked or not. Something inside me told me to take it out and it did look a lot browner than your result. Oh and I decided not to do the glaze. Despite this, the cake seemed to go down pretty well though I must say the maple flavour is not prominent. :(

    Next time!

    • It” amazing! I just made it and its sooo great! I changed a syrup a little bit adding caramel and amaretto. Thank U so much! :) My family just loves it ๐Ÿ˜‰

  22. I added one egg as you advised but by golly I’ve been whisking for ages and its just not getting thick or creamy :( I might break the rules a bit and try a 2nd – thinking as you had a double yolk you got urs really thick?????

  23. what is 60g = to in american measure also what would 180 degrees C = In ferinheight?

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