1-Preheat the oven to 350°F. Grease three 8-inch cake pans and line bottoms with parchment paper to ensure easy release.

2-In a medium bowl, cream the brown sugar and butter for 5 minutes until light and fluffy. This step is crucial for that tender texture, so take your time.

3-Beat in eggs one at a time, then add the maple syrup and extract for that signature flavor we’re all after.

4-At low speed, mix in baking powder and salt. Alternately add flour and half and half, starting and ending with flour. Do not over-mix to keep the cake light, then fold in the crushed walnuts for a nice crunch.

5-Divide the batter evenly among the pans and smooth the tops with a spatula for even baking.

6-Bake for 20 to 25 minutes until the centers spring back and edges pull away slightly. If you’re adapting for gluten-free, remember to adjust as needed.

7-Cool the cakes in pans for 10-15 minutes, then turn out and cool completely on racks before frosting.

8-For the frosting, beat cream cheese and butter until smooth. Add maple syrup, extract, and salt, then gradually beat in confectioner’s sugar to your desired consistency.

9-Frost the cooled cakes generously between layers and on the outside, then press finely crushed walnuts around the edges.

10-Finally, arrange candied walnut halves on top made by dipping in caramel or caramelizing with brown sugar and butter for a polished finish.