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
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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.
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