mainstaykitchenandhome posted: " Maple pecan is one of my all-time favorite flavor combinations. And since maple always reminds me of autumn, I decided a crisp, cold October day was the perfect time to try this incredible cake! I used my Nordicware Harvest Bounty loaf pan, making an bea" Mainstay Kitchen & Home
Maple pecan is one of my all-time favorite flavor combinations. And since maple always reminds me of autumn, I decided a crisp, cold October day was the perfect time to try this incredible cake! I used my Nordicware Harvest Bounty loaf pan, making an beautiful cake that tasted even better than it looked!
Filled with real butter, 2 different sugars, real maple syrup, and candied pecans, this cake is indulgent! As an optional bonus, you can glaze the top with a maple cream cheese glaze. The cake crumb is tender, the nuts offer a salty crunch, and the tart cream cheese rounds out the flavor profile. It's worth the splurge, especially if you love maple or pecan as much as I do!
NOTE: If you prefer, you can buy candied pecans instead of candying them yourself. I can recommend the packs at Trader Joe's.
Candied Pecans 2 C (218g) chopped pecans 4 TBSP salted butter 2/3 light brown sugar
Put the pecans, butter, and brown sugar into a saucepan. Let them toast, stirring occasionally, while the sugar and butter melt around the pecans. Once the sugar is dissolved and has coated the pecans, they are ready.
Maple Pecan Cake 1 C (227g) butter 1 C (200g) white sugar 1 C (220g) light brown sugar 2/3 C (2215g) maple syrup 2 eggs 1 tsp vanilla extract 3 C (375g) all purpose flour 1 C (240g) milk of your choice 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 C candied pecans
In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs and incorporate. Stir in the maple syrup and vanilla extract.
In a medium bowl, sift flour, salt, baking powder, and baking soda. Add a third of it to the batter, stirring it in completely. Add half the milk, followed by another third of flour, the remainder of the milk, and then the remainder of the flour, making sure to incorporate completely in between each addition.
Fold in your chopped candied pecans.
Pour your batter into a well greased bundt pan (or two loaf pans) and bake for 45 - 55 minutes, or until a skewer inserted comes out clean.
Remove from the oven and allow to sit on the worktop for 10 minutes. Flip upside down onto a cooling rack and remove from the pan. Let cool completely.
Optional Maple Cream Cheese Glaze
1/2 C cream cheese, room temperature 1/4 C (57g) butter, room temperature 1 C (120g) confectioners' sugar 1/4 C (80g) maple syrup 1 TBSP vanilla extract
Put all the ingredients into a mixer and beat until smooth and slightly runny. (You can use a little milk to thin it out, if needed.) Pour it over the top of your cake(s) and enjoy!
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