Maple Walnut Cake Recipe

Preheat oven to 350 °. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper. In a large bowl, cream butter and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans. Bake 11-13 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Cool completely. For candied walnuts, in a large skillet, melt butter. Add walnuts; cook and stir over medium heat until nuts are toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute longer. Spread on foil to cool completely. For frosting, in a large bowl, beat butter until creamy. Beat in confectioners' sugar, maple flavoring, salt and enough cream to reach desired consistency. Place one cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers. Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.