Maple Pecan Cake
A moist and flavorful maple pecan cake featuring a delicate balance of sweetness and crunch, perfect for special occasions or cozy gatherings with friends and family.
Ingredients
Instructions
- Beat egg whites until frothy.
- Gradually beat in white sugar until stiff and glossy.
- In a separate bowl, whisk together sifted cake flour, baking powder, and salt.
- Add brown sugar, oil, and half of the skim milk to the flour mixture and beat for 1 minute on medium speed.
- Add remaining milk, egg yolks, and maple flavoring; beat for another minute.
- Carefully fold in the beaten egg whites and chopped pecans into the batter.
- Pour the batter into greased and floured cake pans.
- Bake at 350°F (175°C) for 35 to 40 minutes for two 8-inch layers or 30 to 35 minutes for a 13 x 9 1/2-inch oblong pan.
Tips & Substitutions
For a lighter cake, ensure the egg whites are beaten until very stiff before folding them into the batter. If you don't have maple flavoring, you can substitute with vanilla extract for a different flavor profile. Additionally, you can use chopped walnuts instead of pecans if preferred. This recipe is great for using up leftover pecans from other dishes, such as Honey-Pecan Rolls.
Serving Suggestions
Serve the Maple Pecan Cake dusted with powdered sugar or topped with a light maple glaze for extra sweetness. It pairs wonderfully with a dollop of whipped cream or vanilla ice cream for a delightful dessert experience. Consider serving it alongside a cup of coffee or tea for an afternoon treat, or with a slice of Dutch Apple Cake With Caramel Glaze for a dessert spread.
Storage & Reheating
Store leftover Maple Pecan Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze slices wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm in the oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Maple Pecan Cake contains roughly 246 calories, with 1g protein, 28g carbohydrates, and 15g fat. Note that it is relatively high in sodium, at 749mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just let it cool completely before wrapping it in plastic wrap and storing it at room temperature. This allows the flavors to meld nicely. If you plan to frost it, wait until the day of serving to add any icing or toppings for the best texture.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can dry out the cake. Keep an eye on the baking time, especially if using different pan sizes.
Can I use all-purpose flour instead of cake flour?
You can substitute all-purpose flour for cake flour, but the texture may be slightly denser. To mimic cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, and replace them with 2 tablespoons of cornstarch. This helps achieve a lighter cake similar to using cake flour.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).