This is the maple loaf that I was trying to make (when I realized I didn't have any maple syrup) and made the delicious coconut lemon bundt cakes instead. I wasn't sure if I'd like the loaf or not but with a name like "candied maple walnut pancake loaf" how could I not try it? After baking the loaf, you poke holes in it and pour maple syrup on top, which is supposed to cause some kind of candy like thing with the nuts that are on top, as well as soaking into the loaf. Well I really dislike when cakes are soaked with things so I wasn't too sure how to feel about all this. But actually the loaf part is quite yummy - moist and dense. I would make the loaf again but with less maple on top (because the sides and top were kind of mushy) and more cinnamon and walnuts added to the actual loaf. I also want to try this loaf with pecans instead of walnuts. But that's just me - I know some people liked the loaf just as it is, maple syrup soaked and all, and you might too.
And as for the cookbook, Great Coffee Cakes, Sticky Buns, Muffins & More, I'm still in love with the design of it, the photos and the yummy sounding recipes but this is only the second recipe I've made from it. And it seems like the instructions are sometimes way more complicated than seems necessary (or at least way more complicated than all other baking books I've used). I also tried the pineapple squares with toasted coconut streusel, which were decent but didn't taste much like pineapple and I need to improve my streusel making skills - big clumps not tiny powdery streusel.
If this sounds good, you might also like:
Banana Nut Shortbread
Pecan Honey Sticky Buns
Mini Pear Loaves
Candied Maple Walnut Pancake Loaf
Adapted from Great Coffee Cakes, Sticky Buns, Muffins & More
I'd recommend adding more of the cinnamon walnut mixture to the actual loaf.
1 large egg
1 large egg yolk
1 cup sugar
1 tsp pure vanilla extract
1/4 cup vegetable oil
1 cup self-rising cake flour, spooned in and leveled, sifted
6 tbsp sour cream
2/3 cup coarsely chopped walnuts
1 tsp ground cinnamon
4 tbsp pure maple syrup
Position a rack in the middle of the oven. Heat the oven to 325F. Either butter an 8x4 inch loaf pan, or line it with parchment paper.
In the bowl of an electric mixer fitted with the whip attachment, beat the whole egg and egg yolk on medium speed for 1 minute. Add the sugar, 1 to 2 tbsp at a time, taking about 2 minutes, and continue to beat until thickened, about 2 minutes longer. Blend in the vanilla. Drizzle in the oil in a steady stream, taking about 30 seconds. Beat for 15 seconds longer.
Reduce the mixer speed to low. Add one-half of the flour, then blend in the sour cream, then the remaining flour, mixing only until combined after each addition.
Combine the walnuts and cinnamon. Using a rubber spatula, fold 1/4 cup of the nut mixture into the batter.
Spoon the batter into the prepared pan, smoothing the top with the back of a large spoon. Sprinkle the remaining walnut mixture over the top. Bake for about 40-60 minutes (it took me 60 but the author recommends 40), or until the top of the loaf is golden brown and springy to the touch, and a toothpick inserted deeply into the center comes out clean. Note: The loaf won't rise to the top of the pan and this is okay as the shallow cake pan allows the maple syrup to be fully absorbed.
Remove from the oven and place on a cooling rack. Poke the cake at 1 inch intervals using a skewer or a toothpick (make sure you poke lots of holes). Spoon the maple syrup over the top very slowly to allow the cake to absorb the syrup. Do this several times until all the syrup has been absorbed. Let stand for 30 minutes.
To remove from the pan if you chose the buttering method, place a piece of aluminum foil directly on top of the loaf, cupping it around the side to hold the topping in place. Cover with the cooling rack, invert the cake, and carefully life off the pan. Cover with another rack, invert again, and cool right side up. Otherwise, just lift the loaf out of the pan with the parchment.