Maple Pecan Cake
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.
Yield: Makes 8 to 10 servings
More From Sunset
Amount per serving
- Calories: 511
- Calories from fat: 55%
- Protein: 6.2g
- Fat: 31g
- Saturated fat: 10g
- Carbohydrate: 56g
- Fiber: 1.1g
- Sodium: 326mg
- Cholesterol: 102mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts