Maple Pecan Cake

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Servings: 6 Difficulty: Advanced
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A rich, inverted layer cake with a sticky maple-pecan topping and tender fruit-filled crumb.
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: 6 Calories: 281.6

Description

This decadent Maple Pecan Cake is a show-stopping dessert that combines a glossy, caramelized maple-pecan topping with a tender, yogurt-based cake studded with dried currants. The process begins with boiling maple syrup, brown sugar, and butter to create a sticky, aromatic base that gets baked into the crust. The cake batter itself is light and fluffy, enriched with vanilla and lemon zest, then spooned over the nut mixture. As it bakes, the flavors meld together, creating a warm, comforting treat that is perfect for autumn gatherings or holiday brunches. Serve it warm with a dollop of whipped cream for an unforgettable finish.

Ingredients

Directions

  1. Position a rack in the center of the oven and preheat to 350 degrees F (175 degrees C).
  2. Generously butter a 10-inch-diameter cake pan with high sides or a 7 1/2 x 11 1/2 inch ovenproof glass baking dish.
  3. In a heavy medium saucepan, combine maple syrup, 1/4 cup butter, brown sugar, and ground mace.
  4. Cook over low heat, stirring constantly until the sugar dissolves.
  5. Bring the mixture to a boil, then immediately pour it into the prepared pan.
  6. Sprinkle the coarsely chopped pecans evenly over the syrup mixture.
  7. In a large bowl, sift together the all-purpose flour, baking soda, and salt.
  8. In another bowl, use an electric mixer to cream 1/2 cup room-temperature butter until smooth.
  9. Add 3/4 cup sugar and beat until the mixture is light and fluffy.
  10. Beat in the eggs one at a time, ensuring each is fully incorporated, then beat for 2 minutes.
  11. Blend in the vanilla extract and grated lemon peel.
  12. Stir in the flour mixture and plain yogurt alternately, beginning and ending with the flour mixture, mixing just until combined.
  13. Fold in the dried currants.
  14. Spoon the batter atop the pecan mixture in the pan, spreading gently to cover the sides.
  15. Bake until a tester inserted in the center comes out clean, about 55 minutes.
  16. Immediately invert the cake onto a rack set over a sheet of waxed paper.
  17. Serve warm, garnished with whipped cream if desired.

Nutrition Facts

Servings 6

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

Ensure butter and eggs are at room temperature for the best texture in the cake batter.

If you do not have dried currants, you can substitute them with raisins or dried cranberries.

The cake is best served warm to allow the maple-pecan topping to remain gooey.

Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat gently in the microwave before serving.

Keywords: maple, pecan, cake, dessert, baking, inverted, currants, yogurt, autumn, holiday, brunch, sticky, caramelized, vanilla, lemon, tender, rich, comforting, whipped cream, butter
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