Pecan Cake with Maple Frosting

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Pecan Cake with Maple Frosting"

Share it:

Try this Pecan Cake with Maple Frosting recipe, or contribute your own. "Cake" and "American" are two tags used to describe Pecan Cake with Maple Frosting.


Ingredients

Are you making this? 
CAKE:
1 cup Whole wheat flour
1 cup Pecan flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
3 large Egg yolks; lightly beaten
6 large Egg whites
2/3 cup Maple syrup
1/3 cup Canola oil
1 tablespoon Brandy
1/3 cup Sugar
FROSTING:
3/4 cup Maple syrup
4 ounces Cream cheese; softened
1 1/6 cup Butter; softened (1/2 lb)
1/2 cup Powdered sugar
1/2 cup Pecans; toasted and chopped

Original recipe makes 10

Servings  
Original recipe makes 10 Servings

Preparation

You've adjusted the recipe from 10 (as originally posted) to 10 Servings. The ingredients above reflect 10 Servings, but the instructions reflect the as-posted 10. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

CAKE: 1. Preheat oven to 350.

2. Butter and flour a 9-inch spring form pan. In a bowl, stir together flours, baking powder, and salt.

3. In a small bowl, mix egg yolks, maple syrup, oil, and brandy. Pour into flour mixture; stir to combine.

4. In a large bowl, with a mixer, beat egg whites until soft peaks form. Beat in sugar, a tablespoon at a time, and continue to beat until glossy, about 2 minutes. Stir a quarter of the egg-white mixture into yolk mixture. Scrape into remaining egg-white mixture and fold in gently.

5. Pour batter into prepared pan. Bake 30-35 minutes. Transfer in pan to rack and let cool 1 hour.

6. Remove pan rim. Cut in half horizontally and place bottom layer on a cake plate. Spread with half the maple-cream cheese frosting. Top with remaining layer. Spread remaining frosting over top and top with pecans.

FROSTING: In a saucepan over medium-high heat, bring maple syrup to a boil. Reduce heat and simmer, swirling pan occasionally, until reduced by about a third, 10-12 minutes. Pour into a glass measuring cup nested in a bowl of ice water and stir constantly until syrup is very thick and barely warm to touch, 3-4 minutes. Remove from ice water. In a bowl, with a mixer on low, beat cream cheese and butter until well blended. Beat in powdered sugar; scrape in reduced syrup; beat until smooth.

Credits

Added on Award Medal
Calories Per Serving: 677 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Pecan Cake with Maple Frosting

I'd rate it:


sign in to add your comment

Learn more

Cake

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free