Maple-Pecan Snack Cake

recipe
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.

Yield:

16 servings (serving size: 1 piece)

Recipe from

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

Ingredients

Cake:
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
Frosting:
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

Preparation

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.

Note:

Barbara Lauterbach,

March 2008
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