Maple-Pecan Snack Cake

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 29%
  • Fat: 8.4g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 3.8g
  • Carbohydrate: 43.2g
  • Fiber: 0.9g
  • Cholesterol: 27mg
  • Iron: 1.4mg
  • Sodium: 208mg
  • Calcium: 44mg

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. 1. Preheat oven to 350°.
  2. 2. To prepare cake, combine first 5 ingredients, stirring well with a whisk.
  3. 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. 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.
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