If you love the comforting flavors of fall, you will adore this Maple Pecan Cake. It combines the natural sweetness and rich aroma of pure maple syrup with crunchy toasted pecans, creating a moist, tender cake with a lovely nutty texture.

This cake is perfect for cozy gatherings, afternoon tea, or as a festive dessert during the holiday season.

The moist cake is infused with maple syrup both in the batter and the glaze, enhancing the depth of flavor without being overly sweet. Toasted pecans add a satisfying crunch and a rich, buttery taste that complements the maple perfectly.

Whether served plain or topped with a light cream cheese or maple glaze frosting, this cake is sure to impress your family and guests.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup pure maple syrup
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk (or plain yogurt)
• 1 1/2 cups toasted pecans, roughly chopped

For the Maple Glaze:

• 1/2 cup pure maple syrup
• 1 tablespoon unsalted butter
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

How to Make Maple Pecan Cake

Step 1: Prepare and Preheat

Preheat your oven to 350°F (175°C).

Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.

Toast the pecans in a dry skillet over medium heat for 5-7 minutes, stirring often until fragrant and slightly golden. Set aside to cool.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Set aside.

Step 3: Cream Butter and Sugars

In a large bowl, use a mixer to cream the softened butter, maple syrup, and granulated sugar until light and fluffy (about 3-4 minutes).

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Mix in the vanilla extract.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with dry ingredients.

Mix gently until just combined — avoid overmixing to keep the cake tender.

Step 6: Fold in Pecans

Gently fold in the toasted pecans until evenly distributed.

Step 7: Bake the Cake

Pour the batter into the prepared pan(s).

Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool in the pan for 15 minutes, then transfer to a wire rack.

Step 8: Prepare the Maple Glaze

In a small saucepan over medium heat, melt the butter and maple syrup together.

Remove from heat and whisk in the powdered sugar and vanilla extract until smooth and pourable.

Pour the glaze over the slightly warm cake to soak in.

Step 9: Serve

Allow the cake to cool completely so the glaze sets.

Slice and serve as is or with a dollop of whipped cream or vanilla ice cream.

Chef’s Notes

Maple syrup: Use 100% pure maple syrup, not maple-flavored syrup, for authentic taste.

Pecans: Toasting the pecans intensifies their flavor and adds crunch. Don’t skip this step.

Buttermilk: Adds moisture and tenderness; plain yogurt can be used as a substitute.

Glaze: Adjust powdered sugar in the glaze to reach your preferred thickness.

Storage: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerated up to a week.

Nutrition Information (Per serving, serves 12)

• Calories: ~370
• Total Fat: 20g
• Saturated Fat: 5g
• Carbohydrates: 45g
• Sugars: 30g
• Protein: 5g
• Fiber: 2g
• Sodium: 200mg

Values are approximate and may vary with ingredient brands.

Frequently Asked Questions (FAQs)

1. Can I make this cake dairy-free?

Yes! Substitute the butter with dairy-free margarine or coconut oil, and use a dairy-free yogurt or almond milk mixed with 1 tsp vinegar instead of buttermilk.

2. Can I use other nuts instead of pecans?

Absolutely! Walnuts or almonds work well as a substitute and provide a different but delicious texture.

3. How should I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best taste.

4. Can I freeze this cake?

Yes. Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge.

5. Can I make cupcakes instead?

Yes, divide the batter into a lined muffin tin and bake for 18-22 minutes or until a toothpick comes out clean.

This Maple Pecan Cake is a perfect blend of sweet, nutty, and warmly spiced flavors that will delight your taste buds. It’s an excellent dessert to bring a bit of cozy sweetness to your day!

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