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Vermont Maple-Pecan Cake

 Vermont Maple-Pecan Cake
This delectable nutty maple cake has become a hands-down favorite. Chopped pecans add delicious flavor, and the rich cream cheese frosting is accented with a teaspoon of real maple syrup. —Teresa Cardin, Mansfield, Missouri
6 ServingsPrep: 40 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup plus 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup butter, melted
  • 3 tablespoons maple syrup
  • 1/4 teaspoon vanilla extract
  • 1/3 cup finely chopped pecans, toasted
  • GLAZED PECANS:
  • 3 tablespoons light corn syrup
  • 1/3 cup pecan halves
  • FROSTING:
  • 1 package (3 ounces) cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 tablespoon plus 1 teaspoon maple syrup
  • 1-1/2 cups confectioners' sugar

Directions

  • In a large bowl, combine the flour, sugars, baking soda and salt.
  • Combine the buttermilk, butter, syrup and vanilla; stir into dry
  • ingredients just until combined. Fold in chopped pecans.
  • Pour into two 6-in. round baking pans coated with cooking spray. Bake

2 of 2

Vermont Maple-Pecan Cake (continued)

Directions (continued)

  • at 350° for 20-25 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • In a small saucepan, bring corn syrup to a boil. Cook and stir for 1
  • minute or until slightly thickened. Remove from the heat; stir in
  • pecan halves until coated. Place in a single layer on a foil-lined
  • baking sheet. Bake at 425° for 2-3 minutes or until golden
  • brown. Cool.
  • For frosting, in a small bowl, beat the cream cheese, butter and
  • syrup until smooth. Beat in confectioners' sugar. Place one cake
  • layer on a serving plate; spread with 1/2 cup frosting. Top with
  • second layer; frost top and sides of cake. Garnish with glazed
  • pecans. Store in the refrigerator. Yield: 6 servings.
Nutritional Facts: 1 slice equals 574 calories, 28 g fat (12 g saturated fat), 52 mg cholesterol, 420 mg sodium, 81 g carbohydrate, 2 g fiber, 5 g protein.