Recipe courtesy of Sandra Lee
Episode: Rustic Comfort
Save Recipe Print
Total:
1 hr 27 min
Prep:
15 min
Inactive:
1 hr
Cook:
12 min
Yield:
12 cakes
Level:
Easy
Total:
1 hr 27 min
Prep:
15 min
Inactive:
1 hr
Cook:
12 min
Yield:
12 cakes
Level:
Easy

Ingredients

Glaze:

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners.

In a large bowl, measure out 2 cups of baking mix, and set aside.

In a medium bowl, beat together the egg, maple syrup, heavy cream, and vanilla. Add the wet ingredients to the baking mix and beat until well incorporated but not over mixed, about 1 minute. Gently stir in the chopped walnuts. Using an ice cream scoop, fill the muffin tins about 2/3 full. Bake until golden brown and a toothpick inserted into the center comes out clean, about 10 to 12 minutes. Cool for 1 minute before removing the cakes from the pan and cooling completely on a wire rack.

Glaze: Stir together the confectioners' sugar, pumpkin pie spice, maple syrup, and heavy cream in a medium bowl. Whisk the mixture slowly until it becomes a thick but pourable mixture, adding more heavy cream as needed. Dip the cakes into the icing bowl to coat the top, and garnish each with a walnut half. Arrange them on a serving platter and serve.

More from:

Easter

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Banana Walnut Bread

Recipe courtesy of Food Network Kitchen

Maple Oat Nut Scones

Recipe courtesy of Ree Drummond

Mustard-Maple Roasted Salmon

Recipe courtesy of Food Network Kitchen

Maple-Mustard Chicken Thighs

Recipe courtesy of Ellie Krieger

Bacon, Egg and Maple Grilled Cheese

Recipe courtesy of Food Network Kitchen

Coconut Cake

Recipe courtesy of Ina Garten

Lemon Cake

Recipe courtesy of Ina Garten

Dump Cakes

Recipe courtesy of Ree Drummond

Salmon Cakes

Recipe courtesy of Ina Garten

Browse Reviews By Keyword