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Vermont Maple-Pecan Cake Recipe

Vermont Maple-Pecan Cake Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling YIELD:6 servings

Ingredients

  • 3/4 cup plus 1 tablespoon 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

  • 1. 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.
  • 2. Pour into two 6-in. round baking pans coated with cooking spray. Bake 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.
  • 3. 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.
  • 4. 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.
Editor's Note: This recipe does not use eggs.

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.

Reviews for Vermont Maple-Pecan Cake

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MY REVIEW
Reviewed Aug. 14, 2015

"My family loved this cake I wouldn't changed a thing very moist I will be making it again for sure"

MY REVIEW
Reviewed Aug. 7, 2015

"THANK YOU for finally publishing a cake recipe that doesn't include a *cake mix* :-|"

MY REVIEW
Reviewed Mar. 26, 2015

"Glad I read the reviews first! I tripled the recipe for 2 round 9 inch pans. I also added eggs and baking powder as well as maple extract. Turned out great! No problem getting it out of the pan with grease and flour. Thanks for the helpful suggestions. Will definitely make again!"

MY REVIEW
Reviewed Mar. 26, 2015

"I made this cake but didn't see that it was just six inches so I doubled it for two nine inch squares . it stuck a little but rose just fine . looks tasty haven't eaten it yet ."

MY REVIEW
Reviewed Mar. 9, 2015

"Very disappointed. I had to double the recipe. It stuck to a parchment paper lined pan."

MY REVIEW
Reviewed Mar. 4, 2015

"Awesome cake! I added maple extract to kick up the flavor."

MY REVIEW
Reviewed Dec. 13, 2014

"I was so excited to make this cake for my birthday. It didn't rise, and stuck to the pan. So disappointed."

MY REVIEW
Reviewed Aug. 13, 2013

"I made this cake for my boyfriends birthday, I bought all fresh ingredients. It was really GOOD :)

I will definitely make it again!!"

MY REVIEW
Reviewed Aug. 2, 2013

"I am surprised to see 4 1/2 stars on this recipe. I made it exactly like the recipe, and I now have a frosted cookie. This recipe is defective and did not rise like a cake should."

MY REVIEW
Reviewed Mar. 8, 2013

"I made this azaming cake just last weekend for my birthday. Yes I made my own birthday cake but I love to cook. I wish it was bigger. But it feed 14 people cut into small pieces plus I had another cake. But I wanted everyone to try this cake. I can't wait until I make this again."

MY REVIEW
Reviewed Sep. 26, 2012

"My cake fell too, and I followed the recipe exactly as written. Next time I'll add an egg. I love that it is for 6" pans, perfect for a small family."

MY REVIEW
Reviewed Apr. 14, 2012

"Rgreat concept, I made a few changes, I added 2 eggs, and also a half teaspoon of baking powder, cake rose great and was super moist, I also doubled the recipe!"

MY REVIEW
Reviewed Jun. 26, 2011

"had to double the recipe to fit the 6inch pan"

MY REVIEW
Reviewed Jun. 10, 2011

"This cake was not at all what I expected. It did not rise and was way too sweet. Since the recipe called for a 6 inch pan, I doubled the recipe to fit larger pans, but was very disappointed"

MY REVIEW
Reviewed May. 25, 2011

"i modified this for a 9" round cake instead of a 6". I kept in mind that one review stated that recipe had to be doubled in order to make enough for 2 6" pans,I also read that one reviewer had the cake fall so I was very carefull, fresh baking soda, buttermilk etc and it still fell, however the flavor was excellent. I will attempt again only lower temp and longer bake time, more like a bundt or carrot cake as it is very dense but soooo, sooo delicious, best frosting as well. I added maple flavoring for extra "maple" flavor."

MY REVIEW
Reviewed May. 1, 2011

"Had to double recipe to get 2 layers - and those were small!!"

MY REVIEW
Reviewed Dec. 31, 2010

"This cake has wonderful flavor. I was glad to have read the tip that says it doesn't raise real high, but it doesn't matter. The taste more than makes up for the height. The 6" pans make a real nice size to give as a "thank you.""

MY REVIEW
Reviewed Dec. 16, 2010

"I think there is an ingredient missing. Follow directions and it fell in the middle. Toothpick came out dry and cake still very moist. Very disappointed in this cake."

MY REVIEW
Reviewed Oct. 6, 2010

"This is divine!!!! The toasted pecans make a huge difference, because I don't usually like any nuts in my food!"

MY REVIEW
Reviewed Feb. 13, 2010

"This cake was delicious! I make it exactly as written, only I substituted 2 tbsp buttermilk powder and 1/2 cup water for the 1/2 cup buttermilk. (Buttermilk powder is very useful if you are like me and rarely use buttermilk because it lasts alot longer than buttermilk) There is one thing I will do differently next time: I will grease and flour the baking pans instead of just use cooking spray, because my cake fell apart as it was coming out because it was stuck to the pan! Other than that, the cake was great and very delicious."

MY REVIEW
Reviewed Nov. 19, 2009

"Cake Flopping? Soda must be fresh and if you don't have butter milk adding a table spoon or less of Vinager in with milk works just as well. When you bake with these ingrediants that is what makes the cake rise... All ingrediants need to be freshly bought and then utilized."

MY REVIEW
Reviewed Oct. 25, 2009

"by the way no need for eggs thats what the buttermilk is for"

MY REVIEW
Reviewed Oct. 25, 2009

"Was a very tasty cake!! I did change it up a bit though made it in a sheet cake pan and it was more like a bar rather then a cake. Worked well"

MY REVIEW
Reviewed Oct. 17, 2009

"no eggs?????????????????"

MY REVIEW
Reviewed Oct. 6, 2009

"This is an awesome-flavored cake, hands-down!! We did double the recipe and still baked it in the 6-inch pan, and it doesn't raise over the top of the pan, but it was so delicious!! Now to figure the recipe for a 9-inch...because I definitely going to take this to carry-in dinners, etc.!! Probably the strongest competitor for chocolate cake I have tasted--and I love chocolate! (And yes, it does not require any eggs; it is just not a real high-raising cake.)"

MY REVIEW
Reviewed Sep. 30, 2009

"I followed the directions and used the 6 inch pans. It turned out fantastic. There was nothing left over. I will make this many more times. The flavor out weighs the expence."

MY REVIEW
Reviewed Jul. 22, 2009

"Due to the comments here, we retested the cake again as printed. It worked just fine with no issues. It is correct that the recipe does not contain eggs. A possible reason for unfavorable results would be using the wrong size pan. This recipes uses 6-in. cake pans. If you only have 9-in. pans, double the ingredient amounts and bake a few minutes longer.

Taste of Home Test Kitchen"

MY REVIEW
Reviewed Jul. 8, 2009

"This cake sounds wonderful, HOWEVER, Marilyn Rae raises a red flag! Seems hard to believe that a cake would flop 3 times for someone if all ingred. and directions were correct. She has a point about the eggs and HOW do you get a 5 Star rating from ONE actual comment and that comment is not positive??

I AM going to try this recipe using eggs, simply because I like maple and it COULD be really good. However, due to the expense of the ingredients, this issue certainly needs to be addressed if kept up on the site."

MY REVIEW
Reviewed Jan. 21, 2009

"Are you sure there are no eggs? My sister made this cake 3 times and it flopped every time. (seems like there is an ingredient missing or something?)"

MY REVIEW
Reviewed Nov. 19, 2008

"This cake sounds so good I am going to request it for my birthday!"

MY REVIEW
Reviewed Nov. 18, 2008

"this recipe sounds soooo good, but I'm wondering how it would be with walnuts instead of pecans."

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