Maple Walnut Praline Bundt

Instructions

1. Instructions, walnut praline filling:
2. In a small bowl, melt the butter
3. Add the white sugar, pure maple syrup, pure maple sugar, and stir until well mixed.
4. Add the chopped walnuts. Mix until walnuts are well coated, and set aside.
5. Instructions, Cake:
6. Preheat oven to 350°.
7. Grease/spray and flour a 10 cup Bundt cake pan. Spray or grease, and dust lightly with flour and lightly tap out the excess. (or use my suggestion for cake goop!) Try not to get too much oil/flour in the design of the pan. If it looks thick/crusty/uneven, that’s what the final cake will look like when turned out.
8. Make sure all ingredients are the same temperature. Leave the butter, eggs, and buttermilk out on the counter until they are completely room temperature to ensure emulsification. The ingredients will not ‘go bad’. VERY IMPORTANT they’re the same temp. (I leave mine out for at least an hour, just fyi)
9. In a small bowl or small measuring cup, crack open and add all eggs. Set aside.
10. In small pouring measuring cup or small bowl, measure buttermilk. Set aside.
11. In a medium bowl, sift together the dry ingredients. (Flour, baking powder, baking soda, cinnamon, salt) Stir, and set aside.
12. In a large mixing bowl, add the pure maple syrup, brown sugar, vanilla, and maple extract. Mix well, breaking up any brown sugar clumps/lumps you may have.
13. In a small microwavable bowl, melt the butter. Let it sit for a minute so it’s not boiling, and then gently add to maple syrup/brown sugar mixture. Stir until well incorporated.
14. Add eggs one at a time, mixing after each.
15. Gradually add the flour mixture into the syrup mixture alternately with the buttermilk, starting and ending with the flour mixture, stirring just until incorporated after each addition.
16. Whisk in boiling water.
17. Pour batter into prepared pan.
18. Gently sprinkle/place the maple walnut praline mixture in the middle of the batter. (do not let it touch the sides or middle of the pan) It will sink during the baking and will be covered completely. Do not press or try and cover the praline mixture with batter.
19. Place into pre-heated oven, in the middle of the oven, in the middle of the rack.
20. Bake for 30 – 35 minutes, or until a skewer inserted near the center comes out clean.
21. Remove from oven, and do not invert, place on wire rack to cool for about 15 minutes in the pan. Invert onto a wire rack over a sheet pan or wax paper.
22. While it’s still hot, brush gently and glaze with the remaining pure maple syrup.
23. Let cool completely. Serve on its own, or microwave a piece for 20 seconds before serving and serve with vanilla ice cream or fresh not too sweet whipped cream!