Nutritional Info

Nutrition Facts

Serving Size 1 (200g)

Calories 424
Calories from Fat 299 (71%)
Amount Per Serving %DIV
Total Fat 33.3g 51%
Saturated Fat 8.6g 43%
Monounsaturated Fat 22.2g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 8.8mg 3%
Sodium 600.1mg 26%
Potassium 14.5mg 0%
Total Carbohydrate 23.2g 8%
Dietary Fiber 1.7g 7%
Sugars 14.3g
Protein 5g 10%

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Recipe Description
My mother and her sisters all made Mama's maple walnut cake. Soft and spongy, it reminds me of fall, with its sweet maple flavor. My mother probably hasn't made it in forty years, but I can still smell the aroma of walnuts toasting.
Prep time
25 min
Cook time
1 hr 5 min
Ready In
1 hr 30 min


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Serves To:USMetric
2 Cup(c)  all purpose flour, sifted, plus extra for dusting the pan
1 Tablespoon(T)  vegetable oil, for greasing the pan
2 Teaspoon(t)  baking powder
1/2 Cup(c)  vegetable oil
3/4 Cup(c)  brewed coffee, cold
2 1/2 Teaspoon(t)  pure maple extract
7   large eggs, separated, at room temperature
1 Cup(c)  light brown sugar, packed
3/4 Cup(c)  granulated sugar
1 1/4 Cup(c)  toasted walnuts, finely chopped


Preheat the oven to 350° F. Grease a 13 by 9 inch baking pan, dust it with flour, and tap out the excess. Stir the flour and baking powder together in a bowl, and set it aside. Combine the oil, coffee, and maple extract in another bowl, and set it aside. Beat the egg yolks and brown sugar with an electric mixer on high speed, scraping the bowl several times, until very light and thick, 3 to 4 minutes. Reduce the speed to low and add the flour mixture in three additions, alternating with the oil mixture in two additions, beginning and ending with the flour. Using a clean, dry bowl and beaters beat the egg whites on medium high speed until soft peaks form. Add the granulated sugar, a tablespoon at a time, beating for 10 seconds after each addition. Then raise the speed to high and beat until stiff peaks fonn, about 6 minutes total. Stir one fourth of the beaten egg whites into the batter to lighten it. Then add the remaining whites in three additions, folding them in until incorporated. Fold in the chopped walnuts. Scrape the batter into the prepared baking pan and smooth the top. Bake on the center oven rack until the top is golden brown, the cake springs back when lightly touched, and a cake tester comes out clean, 55 to 65 minutes. Let the cake cool in the pan set on a wire rack Cut the cake into squares and serve it warm or at room temperature.

Additional notes

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