Maple Walnut Brown Sugar Cake

Can I just say that this cake is amazing!

At first I was skeptical...

Will it really taste as Maple-y as I want it too?

Will the brown sugar make a huge difference?

Well, let me just tell you... YES!

This cake was everything that I was hoping for. 

And it is so perfect for Fall. 

Maple Walnut Brown Sugar Cake

Adapted from Martha Stewart

For the Cake
3 1/2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon fine salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
2 large eggs
1 1/2 cups pure maple syrup
3/4 cup whole milk
1 cup chopped walnut halves, toasted 

For the Frosting
16 ounces cream cheese, room temperature
3 unsalted butter, room temperature
1 1/2 cup packed dark-brown sugar
4 cups confectioners' sugar

Directions

1.  Preheat oven to 350 degrees. Lightly coat two 9-inch round cake pans (2 inches deep) with cooking spray; set aside.

2.  In a medium bowl, whisk together flour, baking powder, and salt. 

3.  In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy. 

4.  Beat in eggs, one at a time, scraping down bowl as needed. 

5.  With mixer on medium-high, add maple syrup in a slow, steady stream. 

6.  Add flour mixture in two additions, alternating with milk, beating well after each addition and scraping down bowl as needed. 

7.  Fold in walnuts.

8.  Divide batter between pans; firmly tap pans on a flat surface several times to remove air bubbles. Bake until a toothpick inserted in center of a cake comes out clean, 30 to 35 minutes. Let cakes cool in pans on wire racks, 15 minutes, then invert onto racks. With a serrated knife, trim domed top from each cake to make a flat surface.

9.  Make frosting: In a large bowl, using an electric mixer, beat cream cheese, butter, and brown sugar on high until light and fluffy, 5 minutes. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition.

10.  Assemble cake: Place one layer, top side up, on a cake stand or serving plate. Spread top evenly with 2 cups frosting. Top with second layer, top side down. Spread remaining frosting over top and around sides of cake.