Coffee Maple Walnut Cake

THIS CAKE TASTES A LITTLE BIT LIKE PANCAKES. Add coffee liqueur and you’ve got a complete, boozy brunch. Because I’m from New England, I’m a purist when it comes to maple syrup—only the real thing will do. Don’t be tempted to substitute the artificial stuff. This is a great recipe to make ahead, as the flavors intensify overnight. (Boozy Baker)

MAKES 8 SERVINGS

FOR THE CAKE:

2 cups (about 8 ounces) finely ground walnuts

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

¼ pound (1 stick) unsalted butter, softened

1 cup sugar

3 large eggs, separated

1 teaspoon pure vanilla extract

½ cup milk

FOR THE COFFEE MAPLE SYRUP:

¼ cup sugar

¼ cup maple syrup

⅓ cup coffee liqueur

2 tablespoons water

Preheat the oven to 350°F. Grease a 9-inch springform pan with butter, or spray it with nonstick spray. Dust the pan with flour and tap out the excess.

TO MAKE THE WALNUT CAKE, whisk together the walnuts, flour, baking powder, and salt in a medium bowl.

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the egg yolks, one at a time, beating after each addition. Beat in the vanilla. Add the dry ingredients alternately with the milk, beginning and ending with the flour and beating well after each addition. Wash and dry the beaters.

In a large bowl, beat the egg whites until they hold stiff peaks. Gently fold the egg whites into the batter.

Pour the batter into the prepared pan and gently smooth the surface with a spatula. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Set the pan on a wire rack to cool.

TO MAKE THE COFFEE MAPLE SYRUP, combine the sugar, maple syrup, coffee liqueur, and water in a small saucepan. Bring to a boil over medium heat. Reduce the heat to medium low and simmer the syrup until it thickens slightly, 3 to 5 minutes.
Pour half the warm syrup over the cake in the pan. Let the cake stand for at least 1 hour before serving to allow the syrup to really soak into it. Serve with the remaining syrup.
SHAKE IT UP: For a totally nutty version, substitute walnut liqueur.