Vermont Maple-Pecan Cake Recipe

Name: Vermont Maple-Pecan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plus 1 tablespoon all-purpose flour; 1/4 cup sugar; 1/4 cup packed brown sugar; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup buttermilk; 1/4 cup butter, melted; 3 tablespoons maple syrup; 1/4 teaspoon vanilla extract; 1/3 cup finely chopped pecans, toasted; 3 tablespoons light corn syrup; 1/3 cup pecan halves; 1 package cream cheese, softened; 3 tablespoons butter, softened; 1 tablespoon plus 1 teaspoon maple syrup; 1-1/2 cups confectioners' sugar

Servings: persons

3/4 cup plus 1 tablespoon all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup butter, melted
3 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/3 cup finely chopped pecans, toasted
3 tablespoons light corn syrup
1/3 cup pecan halves
1 package cream cheese, softened
3 tablespoons butter, softened
1 tablespoon plus 1 teaspoon maple syrup
1-1/2 cups confectioners' sugar

1
In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans.
2
Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350u00b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined
4
. Bake at 425u00b0 for 2-3 minutes or until golden brown. Cool.
5
For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.

1081

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 3/4 cup plus 1 tablespoon all-purpose flour, 1/4 cup sugar, 1/4 cup packed brown sugar, 1/2 teaspoon baking soda, and more.

Yes, Vermont 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.

Vermont Maple-Pecan Cake

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