Description
Indulge in the comforting flavors of this moist and tender Maple Pecan Cake, perfect for any occasion. Topped with a luscious maple glaze and crunchy pecans, it’s a delightful treat that’s sure to become a favorite.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup pure maple syrup
- ¾ cup chopped pecans, divided
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons pure maple syrup
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk and maple syrup.
- Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in ½ cup of the chopped pecans.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, maple syrup, and melted butter until smooth. Add more maple syrup if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the maple glaze over the top. Sprinkle the remaining ¼ cup of chopped pecans over the glaze.
- Slice and serve.
Notes
- For an extra burst of maple flavor, you can add 1 teaspoon of maple extract to the cake batter.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Toast the pecans lightly before chopping them for a deeper, nuttier flavor.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg