Description
A moist, nutty cake flavored with rich maple syrup and topped with crunchy pecans. Perfect for fall gatherings, holidays, or anytime you want a warm, comforting dessert.
Ingredients
For the Cake:
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- ½ cup (120 ml) pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk
- 1 cup (120 g) chopped pecans, toasted
For the Maple Glaze (optional):
- 1 cup (120 g) powdered sugar
- 2 tbsp pure maple syrup
- 1–2 tbsp milk or cream (as needed)
- ¼ cup chopped pecans, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in maple syrup, eggs, and vanilla.
- Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry. Mix until just combined.
- Fold in toasted pecans. Pour batter into prepared pan(s).
- Bake for 30–35 minutes (round pans) or 35–40 minutes (9×13) until a toothpick inserted in the center comes out clean. Cool completely.
- For glaze: Whisk powdered sugar, maple syrup, and milk/cream until smooth. Drizzle over cooled cake and top with pecans.
Notes
- For extra flavor, add ½ tsp nutmeg to the batter.
- Serve warm with whipped cream or vanilla ice cream for a decadent treat.
- Keeps covered at room temperature for 2 days or refrigerated up to 5 days.
- Can be baked as cupcakes (18–20 minutes).
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
