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Cake:
1/2 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
2 eggs, beaten to blend, room temperature
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup maple syrup
1/2 cup hot water
Maple walnut praline:
1 cup maple syrup
1 cup chopped walnuts
Maple whipped cream:
2 cups whipping cream
6 tablespoons powdered sugar
1 to 2 teaspoons maple extract
Cake:
1. Preheat oven to 350 degrees F. Grease two 8- to 9-inch round cake pans.
2. Using electric mixer, cream butter and brown sugar.
3. Beat in eggs in thin stream.
4. Combine flour, baking powder, and baking soda in another bowl.
5. Alternate adding dry ingredients, syrup, and hot water to butter mixture, blending until smooth.
6. Bake until tester inserted in center comes out clean, about 30 minutes.
7. Cool completely. Wrap; chill thoroughly.
Praline:
1. Lightly grease baking sheet.
2. Boil syrup in heavy, small saucepan until candy thermometer registers 300 degrees F (hard-crack stage).
3. Remove from heat.
4. Stir in walnuts.
5. Pour onto prepared sheet. Cool until set.
6. Transfer to processor and mix to fine powder.
Whipped Cream:
1. Beat cream with sugar and extract until stiff peaks form.
To Assemble:
1. Cut off top crusts from cake layers. Set 1 layer on platter.
2. Spread lightly with whipped cream.
3. Sprinkle lightly with praline.
4. Top with second cake layer.
5. Spread top and sides lightly with whipped cream.
6. Spoon remaining whipped cream into pastry bag fitted with star tip.
7. Press praline onto sides; sprinkle any remainder on top.
8. Serve Maple Walnut Cake chilled or at room temperature.
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