Description
A moist, nutty maple pecan cake infused with warm cinnamon and rich maple syrup, topped with a sweet maple glaze and crunchy toasted pecans. This comforting American dessert is perfect for fall gatherings, holidays, or any time you want a deliciously flavorful cake with a delightful crunch.
Ingredients
For the Cake:
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- ½ cup (120 ml) pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk
- 1 cup (120 g) chopped pecans, toasted
For the Maple Glaze (optional):
- 1 cup (120 g) powdered sugar
- 2 tbsp pure maple syrup
- 1–2 tbsp milk or cream (as needed)
- ¼ cup chopped pecans, for topping
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch pan or two 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and packed brown sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Wet Ingredients: Beat in the pure maple syrup, eggs, and vanilla extract to the creamed mixture until fully incorporated, creating a flavorful base.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredient mixture and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cake.
- Fold in Pecans: Gently fold in the toasted chopped pecans to distribute them evenly throughout the batter for added texture and flavor.
- Transfer and Bake: Pour the batter into the prepared pan(s) and smooth the top. Bake in the preheated oven for 30–35 minutes if using round pans or 35–40 minutes for the 9×13 pan, until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before glazing to ensure the glaze does not melt or run off.
- Prepare the Maple Glaze: In a small bowl, whisk together powdered sugar, pure maple syrup, and milk or cream until smooth, adjusting the consistency as needed for drizzling.
- Glaze and Garnish: Drizzle the maple glaze over the cooled cake evenly, then sprinkle the remaining chopped pecans on top for a crunchy, decorative finish.
Notes
- For extra flavor, add ½ tsp nutmeg to the batter along with the cinnamon.
- Serve warm with whipped cream or vanilla ice cream for a decadent treat.
- Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness.
- This recipe can be adapted to make cupcakes; bake cupcakes for 18–20 minutes until a toothpick comes out clean.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
