Maple walnut bundt cake

For me, November smells like apples, nuts, spiced tea, and Scandinavian bakes… Like a squirrel, I stock up on nuts for winter ;). This maple walnut bundt cake was simply a must. A rich pecan-maple filling hidden inside a soft, buttery cake – there’s something truly special about slicing into it and discovering that sweet, nutty surprise. You won’t be disappointed!

Ingredients for the nut filling:

• 75 g plain flour
• 30 g butter
• 1 teaspoon cinnamon
• 150 g pecans or walnuts, roughly chopped
• 125 ml maple syrup

All ingredients should be at room temperature.

Rub the flour and butter together with your fingers until crumbly (like making a crumble). Add cinnamon, nuts, and maple syrup. Mix with a fork until a sticky, chunky paste forms. Set aside.

Ingredients for the cake:

• 300 g plain flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 125 g butter
• 150 g caster sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 250 ml sour cream

All ingredients should be at room temperature.

Cream the butter and sugar until light and fluffy. Add the vanilla extract and mix. Add the eggs one at a time, mixing well after each addition. Sift in the flour, baking powder, and bicarbonate of soda. Add the sour cream and mix gently until just combined.

Assembly:

Grease and flour a 23 cm bundt tin (approx. 2.5 litre capacity). Pour in just over half of the batter. Spoon the nut filling into the centre, making sure it doesn’t touch the sides of the tin (it should be fully enclosed by the batter). Cover with the remaining batter.

Bake at 165°C for 40 – 45 minutes, or until a skewer comes out clean.  Remove, cool, and dust with icing sugar before serving.

Store covered at room temperature.

Enjoy!

Recipe source – “Nigella Lawson’s” Recipes from the heart of the home “.