Maple Pecan Cake Recipe

Name: Maple Pecan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup pure maple syrup; ¼ cup unsalted butter (1/2 stick); ¼ cup dark brown sugar, firmly packed; 1 pinch ground mace; 1 ¾ cups coarsely chopped pecans; 2 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 pinch salt; ½ cup unsalted butter, room temperature (1 stick); ¾ cup sugar; 2 eggs, room temperature; 1 teaspoon vanilla; 1 teaspoon grated lemon peel; 1 cup plain yogurt; ¾ cup dried currant; whipped cream (optional garnish)

Servings: persons

¾ cup pure maple syrup
¼ cup unsalted butter (1/2 stick)
¼ cup dark brown sugar, firmly packed
1 pinch ground mace
1 ¾ cups coarsely chopped pecans
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 pinch salt
½ cup unsalted butter, room temperature (1 stick)
¾ cup sugar
2 eggs, room temperature
1 teaspoon vanilla
1 teaspoon grated lemon peel
1 cup plain yogurt
¾ cup dried currant
whipped cream (optional garnish)

1
Generously butter 10-inch diameter cake pan with high sides (or 7 1/2 x 11 1/2-inch ovenproof glass baking dish).
2
Heat syrup,1/4 cup butter,brown sugar and mace in medium saucepan over low heat, stirring until sugar disolves;bring to boil.
3
Pour into prepared pan and sprinkle with pecans.
4
Position rack in center of oven and preheat to 350 degrees.
5
Sift flour,baking soda and salt into bowl.
6
Using electric mixer, cream 1/2 cup butter in another bowl.
7
Add 3/4 cup sugar and beat until light and fluffy.
8
Beat in eggs, one at a time, then beat 2 minutes;blend in vanilla and lemon peel.
9
Stir in flour mixture and yogurt alternately, beginning and ending with flour mixture; fold in currants.
10
Spoon batter atop pecan mixture, spreading gently to sides of pan.
11
Bake until tester inserted in center comes out clean, about 55 minutes.
12
Immediately invert cake onto rack set over sheet of waxed paper.
13
Serve warm; top with whipped cream if desired.

1333

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ¾ cup pure maple syrup, ¼ cup unsalted butter (1/2 stick), ¼ cup dark brown sugar, firmly packed, 1 pinch ground mace, and more.

Yes, Maple Pecan Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Maple Pecan Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions