Click To Go Back To Recipe List

MAPLE & SOUR CREAM CAKE

Butter a bunt pan. To make sure cake will slide out, also use a non-stick spray

In 3 bowls mix:

BOWL 1 (dry ingredients):
1 C walnuts
3 Tbsp brown sugar
1 Tbsp cinnamon

BOWL 2 (sour cream mix):
1 C sour cream
1/3 C maple syrup

BOWL 3 (Flour mix): WHISK
2 C flour
1 Tbsp baking powder
1 Tbsp baking soda
1 Tbsp salt

IN A MIXER
2 Tbsp butter
1 C maple sugar &/or brown sugar
BLEND (“cream” ingredients)
Once blended…add
2 eggs (slowly)
1 T vanilla
BLEND & scrape down sides

Combine bowls 2 & 3 into mixer with the blend
(Add 1/3rd of each bowl to the mix at a time)
First add 1/3 of the sour cream mix, then 1/3 of the flour mix, then repeat 2 more times.

Place 2/3 of the mixture into the greased bunt pan
Add the walnut mix from bowl 1 to the top
Cover with the last 1/3rd of the mixer batter

BAKE FOR 40 -50 minutes
At 350-400 degrees
Test with a knife to determine when done.