Preheat the oven to 350 degrees.

Grind the walnuts into fine crumbs using a food processor. Set aside.

In a bowl, beat the sugar and butter together until light and fluffy.

Add in the eggs, one at a time.

Add in the maple syrup and extracts and beat until well combined.

The batter may look a bit curdled, but that’s normal.

Whisk together the flour and the baking powder and salt.

Add it to the butter mixture and combine, but do not overmix.

Fold in the ground walnuts.

Grease a 10-12 cup capacity bundt pan using cooking spray with flour.

This is a very important step if you want your cake to release!

Pour batter into the pan and place in the oven to bake for 50-60 minutes, test it at 50 minutes to see if the skewer comes out clean.

Remove from the oven and place on a cooling rack to rest for 10 minutes before inverting it to place on the rack to completely cool.

To make the glaze, place the heavy cream, butter and syrup in a saucepan and bring to a low simmer.

Remove from the heat and whisk in the maple syrup and extract until the glaze is smooth.

Let cool slightly before pouring over the cake.

Arrange walnut pieces as desired.