Maple Pecan CakeOctober 11, 2014
This is a perfect dessert for the fall with lots of maple syrup and pecans. It’s not overly sweet, so I recommend serving it with a little spiced whipped cream. You could also mix some bourbon into the batter for an extra treat!
You will need:
- 1/2 c unsalted butter
- 1/3 c + 2 T brown sugar, divided
- 1 egg, lightly beaten
- 1 1/4 c all-purpose flour
- 2 pinches of salt, divided
- 2 t baking powder
- 1/2 t ground cinnamon
- 1/4 t ground cloves
- 1/4 t ground nutmeg
- 1 t vanilla extract
- 1/2 c milk
- 1 1/2 c pecans, chopped
- 1/2 c maple syrup
- 2 t cornstarch
- 1/2 c boiling water
Then you will…
- Preheat your oven to 350 degrees. Lightly grease a 9-inch souffle pan.
- In a large sauce pan, melt the butter over low heat. Remove from the heat.
- Mix in 1/3 cup of the brown sugar. Stir in the egg, flour, a pinch of salt, baking powder, cinnamon, cloves, nutmeg, vanilla extract and milk.
- Fold in the pecans.
- Spread in the prepared pan.
- In a large bowl, stir together the remaining 2 tablespoons of brown sugar with the maple syrup and cornstarch.
- Stir in the boiling water.
- Pour over the cake batter. It will look like a lot but it will all work out. I promise!
- Bake for 35-45 minutes or until set in the middle.
- Allow to cool for 15 minutes before spooning out to serve.