Maple Pecan Cake

October 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

20140928 Maple Pecan Cake

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9-inch souffle pan.
  2. In a large sauce pan, melt the butter over low heat. Remove from the heat.
  3. 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.
  4. Fold in the pecans.
  5. Spread in the prepared pan.
  6. In a large bowl, stir together the remaining 2 tablespoons of brown sugar with the maple syrup and cornstarch.
  7. Stir in the boiling water.
  8. Pour over the cake batter. It will look like a lot but it will all work out. I promise!
  9. Bake for 35-45 minutes or until set in the middle.
  10. Allow to cool for 15 minutes before spooning out to serve.

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