[dropcap]S[/dropcap]o pumpkin spice lattes are back, brown leaves pepper the pavement outside my house, and I’ve snuggled down on the sofa under a blanket too many times to count already. With Autumn plowing through, so does Baking season in this household. The oven has chugged into gear a few times and I’m itching to try some new recipes when I’m sitting cosy at home. I searched Baking Mad’s autumn recipe ideas and inspired by this Bundt cake recipe, I decided to add my own little twist- ta da! A Maple and Walnut Bundt cake!
Preheat the oven to 180 degrees and grab a wooden spoon- we’re mixing this the old fashioned way!
For the Cake:
300g of plain flour (I used Allinson’s)
1 teaspoon of baking powder
1 teaspoon of bicarbonate of soda
125g of butter
150g of golden caster sugar (I used Billington’s)
1 teaspoon of vanilla extract
250ml of creme fraiche
For the Maple Walnut Filling:
200g of walnuts
125 ml of maple syrup
1 teaspoon of cinnamon
75g of plain flour
30g of butter
In a small bowl, mix the walnuts, cinnamon, butter and flour into a thick goop and set aside. Sift the flour, baking powder and bicarbonate of soda together into a separate bowl. In yet another bowl, cream the butter and sugar together into a smooth mixture before beating in the eggs, one at a time followed by the vanilla extract. I think it’s really worth buying good quality vanilla as it makes such a difference! I’ve used Nielsen Massey vanilla for years- it last ages and smells AMAZING.
Next, add the flour mix to the bowl a little bit at a time and then finally add the creme fraiche. Your end result will be a very thick, pale cake batter. In a greased bundt tin, pour half of the batter into the tin, followed by a dollop of the walnut and maple mix on top. Cover the remainder with the rest of the cake batter, smooth it out, and put into the oven for 40 minutes.
Probably best to use a spoon to smooth the batter- use a fork and you will end up with something looking like a cottage pie!
After 40 minutes is up, the bundt cake will have risen a little and will be ready to come out of the oven. If a skewer comes out clean- it’s baked through. Let it cool for a few minutes before removing from the tin and onto a plate or stand. Once the cake has cooled, sift it generously with icing sugar- this has been my favourite part of cake decorating since I was a kid, purely because it looks like snow! Cut a thick wedge of cake, pour some coffee, and get stuck in! The sticky maple syrup and walnut filling stop this cake from being too dry, and the hint of cinnamon gives off the best aroma- my house smelt like amazing. What’s your favourite Autumn recipe? Share below!
^^Thank you Baking Mad for providing the Allinson’s flour, Billington’s sugar and Nielsen Massey vanilla in which my jelly belly was able to enjoy making this cake^^