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Maple Pecan Cake

James Carrier
Yield Makes 8 to 10 servings
Notes: If the nut flour is not available, use 1 cup pecans: bake in a 350° oven until golden under skins, about 10 minutes, then whirl in a food processor until finely ground.


  • 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

Nutrition Information

  • 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

  1. 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.

  2. In a small bowl, mix egg yolks, maple syrup, pecan oil, and brandy. Pour into flour mixture; stir to combine.

  3. 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.

  4. 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.

  5. 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.