posted by Emma 10-29-100 9:06 PM
Maple Walnut Swirl Pound Cake
1 3/4 cups coarsely chopped walnuts (about 6 ounces), toasted
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
5 large eggs
1/2 cup pure maple syrup
3/4 teaspoon maple flavoring
1/2 teaspoon vanilla extract
Glaze:
1/4 cup (1/2 stick) unsalted butter
2 tablespoons pure maple syrup
2 tablespoons whipping cream
6 tablespoons powdered sugar, sifted
12 walnut halves
For cake: Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Finely grind walnuts in processor. Sift flour, baking powder and salt into medium bowl.
Using electric mixer, beat butter and sugar into large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in vanilla extract. Mix in dry ingredients. Fold in ground walnuts.
Pour 1/2 batter into prepared pan. Stir in maple syrup and maple flavoring to remaining batter. Pour into pan. With knife, cut and twist through batters to obtain marbled effect.
Pour batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Transfer pan to rack; cool cake about 10 minutes. Using small knife, cut around sides and center of pan to loosen cake. Turn cake out onto rack and cool completely.
For glaze: Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over pound cake. Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets, about 15 minutes.
Makes 12 servings