 |
Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
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. 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:
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.
|
|