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Pecan Maple Cake

Pound cakes are the perfect thing to open the day with. Whenever I have a slice of delicious pound cake for breakfast – I know it’s gonna be a great day.

This maple cake is definitely a favorite; a soft, buttery maple cake with maple and pecan surprise you only find after the first cut. It’s a great cake for hosting a brunch and so easy to make.

Pecan Maple Cake

Photo: Natalie Levin 



5 from 5 votes
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Pecan Maple Cake


Servings 24 cm round kugelhopf cake pan
Author Natalie

Ingredients

For the cake:

  • 150 grams soft butter
  • 150 grams (3/4 cup) sugar
  • 3 tbsp. maple syrup
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 3 large eggs
  • 400 ml. 3% fat natural yogurt
  • 350 grams all-purpose flour
  • 2 tsp. baking powder

For maple and pecan mix:

  • 100 grams finely chopped pecans
  • 2 tbsp. maple syrup
  • 1/2 tsp. ground cinnamon
  • Icing sugar for decoration

Instructions

  1. Preheat oven to 170c degrees and grease the pan well.
  2. In a bowl of a mixer with a paddle-attachment put butter, sugar, maple, vanilla and salt and blend at high speed until the mixture is creamy.
  3. Add the eggs one at a time, while mixing between additions.
  4. Add the yogurt and mix on slow speed until blended.
  5. Sift in flour and baking powder and mix just until you get a smooth batter.
  6. In a small separate bowl mix chopped pecans, maple and cinnamon.
  7. Assemble the cake: pour about 1/2 amount of batter into the pan, and smooth the top.
  8. Sprinkle evenly the maple and pecan mixture with a spoon in a thin layer.
  9. Pour the remaining batter and flatten the top.
  10. Stir with a long knife inserted into the batter in order to get marble form after baking.
  11. Bake for about 35-45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out with moist crumbs.
  12. Cool for 15 minutes at room temperature and turn on a serving plate.
  13. Cool completely, sprinkle with icing sugar and serve.

Recipe Notes

  • You can omit the cinnamon if you prefer.
  • Instead of one round pan you can bake the cake in two 30 cm loaf pans. Baking time will be shorter.
  • Keep the maple cake in a closed container in the refrigerator for up to a week, but you should serve it at room temperature or even slightly warm.
  • Instead of pecans you can use any other kind of nut you like. You can use honey or date syrup instead of maple.
Pecan Maple Cake

Photo: Natalie Levin

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