Maple Pecan Cake

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Servings: 10 Difficulty: Advanced
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A moist, tender cake layered with a rich maple-pecan praline and studded with currants
Maple Pecan Cake recipe image
Maple Pecan Cake recipe image
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Maple Pecan Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 281.6

Description

This Maple Pecan Cake is a decadent dessert that combines the warmth of maple syrup with the crunch of toasted pecans. The base features a light yogurt-lemon cake batter, folded with plump dried currants for bursts of tart sweetness. A sticky, caramel-like maple-pecan layer at the bottom creates a stunning inverted topping that glistens when sliced. It is an elegant yet comforting treat, perfect for holiday gatherings, Sunday brunches, or any occasion calling for a sophisticated homemade cake. Serve it warm with a dollop of whipped cream for the ultimate indulgence.

Ingredients

Directions

  1. Position a rack in the center of the oven and preheat to 350°F (175°C).
  2. Generously butter a 10-inch-diameter cake pan with high sides (or a 7 1/2 x 11 1/2-inch cake pan with high sides or an ovenproof glass baking dish).
  3. In a heavy medium saucepan over low heat, combine the maple syrup, 1/4 cup butter, dark brown sugar, and ground mace. Stir until the sugar dissolves.
  4. Bring the maple mixture to a boil, then immediately pour it into the prepared pan.
  5. Sprinkle the chopped pecans evenly over the hot maple mixture.
  6. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
  7. In a large bowl, use an electric mixer to cream the 1/2 cup softened butter until smooth.
  8. Add the 3/4 cup sugar to the butter and beat until the mixture is light and fluffy.
  9. Beat in the eggs one at a time, mixing well after each addition. Beat for an additional 2 minutes.
  10. Blend in the vanilla extract and grated lemon zest.
  11. Stir in the flour mixture and yogurt alternately, beginning and ending with the flour mixture, mixing until just combined.
  12. Gently fold the dried currants into the batter.
  13. Spoon the batter evenly over the pecan mixture in the pan, spreading gently to the sides.
  14. Bake until a tester inserted into the center comes out clean, about 55 minutes.
  15. Let the cake cool in the pan for 10 minutes.
  16. Place a wire rack set over a sheet of waxed paper on top of the pan. Invert the cake onto the rack.
  17. Serve warm, passing whipped cream if desired.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 281.6kcal
% Daily Value *
Total Fat 12.2g19%
Saturated Fat 7.6g38%
Cholesterol 32.2mg11%
Sodium 34.5mg2%
Total Carbohydrate 44.9g15%
Dietary Fiber 0.0g0%
Sugars 44.9g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To ensure the cake releases cleanly, make sure the pan is well-buttered and allow the cake to cool in the pan for only 10 minutes before inverting. Waiting too long may cause the sticky maple layer to set and adhere to the pan.

You can substitute dried raisins or chopped dried apricots for the currants if they are unavailable.

For a nut-free version, omit the pecans and increase the amount of maple syrup slightly for extra moisture.

Store leftovers in an airtight container at room temperature for up to 2 days. Reheat slices gently in the microwave for best texture.

Keywords: maple cake, pecan praline, inverted cake, yogurt cake, currant dessert, holiday baking, fall dessert, maple syrup recipe, nut cake, moist cake, brunch cake, lemon yogurt cake, sticky toffee cake, dessert with nuts, easy baking
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