Home Dishes & Beverages Cakes Layer Cakes

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

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

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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

Total Time

Makes

Read Next

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home