Maple-Pecan Snack Cake

Cooking Light
Syrup in the cake batter and the frosting yields tasty results in this moist cake. Walnuts would also play up with maple's distinctive taste.
16 servings (serving size: 1 piece)


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1 cup maple syrup
1 cup reduced-fat sour cream
1/4 cup butter, melted
1 teaspoon vanilla extract
1 large egg
2 1/2 cups all-purpose flour (about 11 1/4 ounces)
1 teaspoon baking soda
1/4 cup chopped pecans, toasted
1/2 teaspoon salt
Cooking spray
1 1/2 cups powdered sugar
2 1/2 tablespoons maple syrup
1 tablespoon whipping cream
1/8 teaspoon salt
1/4 cup chopped pecans, toasted


1. Preheat oven to 350°.

2. To prepare cake, combine first 5 ingredients, stirring well with a whisk.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, 1/4 cup pecans, and 1/2 teaspoon salt in a large bowl, stirring with a whisk. Add syrup mixture to flour mixture; stir until well blended. Pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire rack.

4. To prepare frosting, combine sugar, 2 1/2 tablespoons syrup, cream, and 1/8 teaspoon salt. Beat with a mixer at medium speed until smooth. Spread frosting evenly over cooled cake; sprinkle with 1/4 cup pecans.

Created date

February 2008

Nutritional Information

Calories 261
Caloriesfromfat 29 %
Fat 8.4 g
Satfat 3.6 g
Monofat 3.1 g
Polyfat 1.2 g
Protein 3.8 g
Carbohydrate 43.2 g
Fiber 0.9 g
Cholesterol 27 mg
Iron 1.4 mg
Sodium 208 mg
Calcium 44 mg