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Vermont Maple-Pecan Cake

Name: Vermont Maple-Pecan Cake
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
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 cream cheese, softened; 3 tablespoons butter, softened; 1 tablespoon plus 1 teaspoon maple syrup; 1-1/2 cups confectioners' sugar

27 reviews

Test Kitchen Approved

Total Time

Prep: 40 min. Bake: 20 min. + cooling

Makes

6 servings

Updated: Sep. 14, 2022

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

Vermont Maple-Pecan Cake Recipe photo by Taste of Home

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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 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 at 350° for 20-25 minutes or until a toothpick inserted in 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.

Nutrition Facts

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

Vermont Maple-Pecan Cake

Ingredients

Directions

Nutrition Facts

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