How To make Maple Pecan Cake
3/4 c Pure maple syrup
1/4 c Unsalted butter
1/4 c Dark brown sugar
-- (firmly packed) 1 pn Ground mace
1 3/4 c Coarsely chopped pecans
2 1/2 c Bleached all-purpose flour
1 ts Baking soda
1 pn Salt
1/2 c Unsalted butter; room temp.
3/4 c Sugar
2 Eggs; room temperature
1 ts Vanilla
1 ts Grated lemon peel
1 c Plain yogurt
3/4 c Dried currants
Whipped cream (optional) Generously butter 10-inch-diameter cake pan with high sides (or 7-1/2 x 11-1/2-inch cake pan with high sides (or 7-1/2 x 11-1/2-inch ovenproof
glass baking dish). Heat syrup, 1/4 cup butter, brown sugar and mace in heavy medium saucepan over low heat, stirring until sugar dissolves. Bring to boil. Pour into prepared pan. Sprinkle with pecans. Position rack in center of oven and preheat to 350 degrees F. Sift flour, baking soda and salt into bowl. Using electric mixer, cream 1/2 cup butter in another bowl. Add 3/4 cup sugar and beat until light and fluffy. Beat in eggs 1 at a time, then beat 2 minutes. Blend in vanilla and lemon peel. Stir in flour mixture and yogurt alternately, beginning and ending with flour mixture. Fold in currants. Spoon batter atop pecan mixture, spreading gently to sides of pan. Bake until tester inserted in center comes out clean, about 55 minutes. Immediately invert cake onto rack set over sheet of waxed paper. Serve warm. Pass cream if desired. * Source: Bon Appetit - April 1986 * Typos courtesy of: Karen Mintzias
How To make Maple Pecan Cake's Videos
Self-Saucing Maple Pecan Cakes
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Izy - recipe maker, director, hands, dancer (right), maple obsesser
Bea - button presser, dancer (left), maple obsesser #2
Music- Alt-j- Dissolve Me
Maple Pecan Cake Recipe with Maple Buttercream
#Sponsored My favorite Maple Pecan Cake with Maple French Buttercream! This recipe is sponsored by Maple from Canada. This incredibly delicious cake is made only with 100% pure maple syrup as a sweetener – no sugar in this recipe! The delicate maple pecan cake layers are lightly brushed with extra maple syrup and frosted with the creamiest maple French buttercream! Pure maple syrup is a natural sweetener that’s derived directly from maple sap and is made with just one ingredient – 100% pure maple. You’ll love all the maple flavor in this cake recipe! It’s perfect for fall and for Thanksgiving! #ad
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MAPLE PECAN CAKE Part 1
Making a Pecan Maple Cake w/ Cookie Butter Frosting -- Watch live at
RECIPE:
CAKE MIX:
1/2 c. pecan halves (or pieces)
1/2 c. sugar
1/2 c. packed brown sugar
1 cup butter, softened
4 large eggs
1/4 c. maple syrup
2 tbsp milk
1 2/3 c. flour
3 tsp baking powder
1/2 tsp salt
FROSTING:
1/2 c. butter
2 c. confectioners sugar
1 c. Biscoff cookie butter
1/4 c. milk
EXTRA:
Another 1/4 - 1/2 c. pecans for the top.
1. Preheat oven to 350 degrees. Grease a 13x9 baking pan.
2. Smash up 1/2 c. of pecan pieces. You want them in smaller pieces than just halves. Or use food processor.
3. Mix the ground or smashed pecans with the white and brown sugar.
4. In a large bowl, mix the butter and the sugar pecan mixture together.
5. Add eggs, one at a time, into the mix and beat well after each one.
6. Beat in the syrup and the milk.
7. Use a new medium/large bowl to whisk together flour, baking powder and salt. Gradually add this dry mixture to the wet mixture.
8. Transfer to pan. Bake 25-30 minutes, or until a toothpick goes in and comes out clean in the middle of this cake.
9. In another bowl, combine all frosting ingredients, beat until smooth.
10. I chose to left my cake in the pan, cool it down, and then spread the frosting on top and then sprinkle more pecans over the top of the cake. You can flip the cake out of the pan before frosting it if you'd like but make sure you let it cool before you do this.
Lightened Maple Pecan Pound Cake - Baking Tutorial With Chef Gail Sokol
Learn to bake a lighter and healthier pound cake using the creaming method of mixing with Chef Gail Sokol.
Maple Pecan Cake with Salted Caramel Frosting
FULL RECIPE HERE:
You need to have this maple pecan cake in your life right now! It has quickly become a fall favorite in our home! The richly flavored maple cake layers are dotted with crunchy pecans and the salted caramel frosting is the perfect finish to this cake! I garnished the cake with caramelized sugar garnish to take the cake to another level!
Music Courtesy of Audio Network
maple pecan cake
Ingredients..
150gms self-raising flour
1 level teaspoon baking powder
150gms spreadable butter
3 large eggs
150gms caster sugar
50gms pecan nuts, finely chopped
1 table spoon of pure maple syrup (or 2 spoons if the mixture is a little thick)
For the filling and topping:
100gms pecan nuts, roughly chopped
6 table spoons of pure maple syrup
250gms mascarpone
Preheat the oven to 170C, gas mark 3
Equipment
Two 2 x 18cm by 4cm sponge tins,lightly greased and bases lined
Method..
Begin by sifting the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then add the butter, eggs, caster sugar and maple syrup.
Now, using an electric hand whisk, mix to a smooth, creamy consistency for about one minute.
After that fold the chopped nuts into the mixture with a tablespoon.
Divide the mixture between the two prepared tins, level off using the back of a tablespoon and bake near the centre of the oven for about 25 minutes.
The cakes are cooked when you press lightly with your little finger and the centre springs back.
Remove them from the oven (increasing the heat to 200°C, gas mark 6) and after about 30 seconds loosen the edges by sliding a palette knife all round then turn them out onto a wire cooling tray.
Now carefully peel back the lining by gently pulling it back.
Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray).
Next caramelise the nuts by tossing them in a bowl with 2 tablespoons of the maple syrup, then spread them out onto a small baking tray and pop them in the oven to caramelise, which will take 10 minutes – put a timer on here because if you forget them they burn very quickly!
Meanwhile combine the rest of the maple syrup with the mascarpone and then, when the nuts have cooled, spread half of this over one of the cakes, using a palette knife, and sprinkle half the cooled nuts over.
Place the other cake on top and spread the rest of the mascarpone mixture over, and finally sprinkle with the rest of the nuts.
Music..
Waysons - Eternal Minds [NCS Release]
Waysons
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