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.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

511 calories; calories from fat 55%; protein 6.2g; fat 31g; saturated fat 10g; carbohydrates 56g; fiber 1.1g; sodium 326mg; cholesterol 102mg.
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