Maple Nut Cake

Ingredients

• 2 cups (280 g/10 oz) all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 3 large eggs (, at room temperature)
• 1 ¼ cups (250 g/8.8 oz) granulated sugar
• 3/4 cup (180 ml) flavorless oil (such as canola, vegetable)
• 1 ¼ cups (300 ml) sour cream
• 1-2 teaspoons pure vanilla extract
• 1½ cups pecans (, walnuts, or other nuts, coarsely chopped)
• ½ cup pure maple syrup

Instructions

1. 1

   Preheat oven to 350F/180C. Grease a 13x9-inch pan and set aside.

2. 2

   In a large bowl, whisk eggs and sugar for one minute (no mixer needed). Add oil, sour cream, and vanilla, and whisk until well combined and smooth.

3. 3

   In a medium bowl sift together flour, baking powder, and salt. Add flour mixture to egg mixture and mix just until combined. Do not overmix.

4. 4

   Scrape batter into prepared pan and smooth into an even layer. Sprinkle nuts evenly over the top and bake for about 30 minutes, until a toothpick inserted into the center comes out clean. While cake is still warm, poke the top with a toothpick in several places. Brush or drizzle evenly with maple syrup, allowing it to soak in. Allow cake to cool completely on a wire rack.

5. 5

   Store cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.