Instructions

1. Preheat oven to 350°F. Grease and flour either three 6-inch cake pans or two 8-inch cake pans and set aside.
2. In a large bowl, combine the oil, brown sugar, maple syrup, buttermilk, eggs plus yolk, maple flavor, vanilla extract, and salt. In a separate bowl, combine the flour, baking soda, and baking powder. 
3. Incorporate the dry ingredients into the wet, stirring until well combined. Fold in the pureed walnuts. 
4. Evenly pour the batter into the prepared pans. Bake for 20-25 minutes for the 6-inch cake pans, or 25-30 minutes for the 8-inch cake pans, then allow to cool completely before frosting.
5. In a standing mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the maple extract, vanilla extract, salt, and powdered sugar and whip to combine, about 1 minute more.
6. Place the first cake on a plate, then top with a large dollop of frosting. Layer the second (and third, if doing 6-inch layers) layer, frosting in between each layer. Finish by frosting the outside of the cake with the remaining frosting. 
7. Sprinkle pureed walnuts along the sides of the cake, pushing it into the frosting gently with your hands. If you’d like, decorate the top of your cake with fresh pears, blackberries, plums, and walnuts