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Vermont Maple-Pecan Cake Recipe
Vermont Maple-Pecan Cake Recipe photo by Taste of Home
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Vermont Maple-Pecan Cake Recipe

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

Nutritional Facts

1 slice: 574 calories, 28g fat (12g saturated fat), 52mg cholesterol, 420mg sodium, 81g carbohydrate (61g sugars, 2g fiber), 5g protein

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.
Originally published as Vermont Maple-Pecan Cake in Cooking for 2 Spring 2007, p57


Reviews for Vermont Maple-Pecan Cake

AVERAGE RATING
(27)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (2)
3 Star
 (2)
2 Star
 (1)
1 Star
 (4)
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MY REVIEW
papa60
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
Stellrchef
Reviewed Aug. 7, 2015

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

MY REVIEW
AWynne
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
cmckeever87
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
dorist66
Reviewed Mar. 9, 2015

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

MY REVIEW
sugarcrystal
Reviewed Mar. 4, 2015

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

MY REVIEW
Pugs4eyes
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
LaurieLanghof
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
gourmetgramma
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
hharris12
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."

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