- 1 cup all-purpose flour
- 1 cup pecan flour (see notes)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large egg yolks, beaten to blend
- 2/3 cup maple syrup
- 1/3 cup pecan or vegetable oil
- 1 tablespoon brandy
- 6 large egg whites
- 1/3 cup sugar
- Maple-cream cheese frosting
- 1/2 cup chopped toasted pecans
- calories 511
- caloriesfromfat 55 %
- protein 6.2 g
- fat 31 g
- satfat 10 g
- carbohydrate 56 g
- fiber 1.1 g
- sodium 326 mg
- cholesterol 102 mg
How to Make It
Butter and flour a 9-inch cake pan with a removable rim. In a bowl, stir together all-purpose flour, pecan flour, baking powder, and salt.
In a small bowl, mix egg yolks, maple syrup, pecan oil, and brandy. Pour into flour mixture; stir to combine.
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.
Pour batter into prepared pan. Bake in a 350° oven until cake springs back when lightly pressed in the center, 30 to 35 minutes. Transfer in pan to a rack and let cool about 1 hour.
Remove pan rim. Cut cake in half horizontally and place bottom layer on a cake plate. Spread half the maple-cream cheese frosting on bottom layer; top with remaining layer. Spread remaining frosting over top (leave sides bare). Sprinkle with chopped pecans.