Maple Pecan Cake

This maple praline pound cake is the ultimate combination of maple and pecan in an easy rustic layered cake. Decorated with cinnamon buttercream and optional piping work, this is a delicious moist cake for your fall baking.

5 from 2 votes

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Prep Time 30

Cook Time 1

Assembly and Decorating 1 30

Course Dessert

Cuisine American

Servings slices

Calories 680 kcal

Ingredients

1 cup buttermilk or soured milk see my guide to making your own substitute buttermilk
1 cup unsalted butter softened at room temperature
1 cup superfine granulated sugar or caster sugar
1 cup dark brown sugar muscovado, firmly packed
4 eggs at room temperature
3 cups all purpose flour or plain flour
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
2 tablespoon pecan paste this recipe uses my maple praline nut butter, but you can substitute with other pecan butters
1 teaspoon maple flavouring
cinnamon buttercream (optional) see my easy cinnamon buttercream recipe for full ingredients and instructions

Instructions

Grease and flour a cake tin and preheat your oven to 350°F (175C/155C Fan).
If using soured milk, prepare this using 1 tablespoon distilled vinegar in your 1 cup measure and top up with whole milk. Stir and leave to sit for about 10 minutes while you proceed with your cake batter.
Beat together butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
In a separate bowl, mix together your dry ingredients (flour, baking soda, baking powder and salt). Add this to the sugar mixture in alternation with the buttermilk (starting and ending with dry ingredients).
Add flavouring and pecan paste. Beat until smooth.
Pour into prepared tin and bake for about 1 hour, checking occasionally until a skewer inserted in the middle comes out clean.
Remove from the oven and allow to cool in tin for a few minutes before turning out onto a wire wrack to cool completely.

Instructions for Decoration

Once cool, use a long serrated knife to cut the cake in half carefully.
Dollop a bit of your frosting (I use cinnamon buttercream) onto the first layer and spread evenly. Then add the top layer and add a crumb coat of buttercream (see note).
To decorate this cake as seen in my blog post, you will need piping nozzles to achieve the basket weave, flowers, roses and leaves.

Notes

Crumb coating a cake is when you add a thin layer of buttercream all around the cake, then allow this to sit in the refrigerator and set before decorating further. This essentially catches the crumbs, leaving you with a cleaner canvas for decorating.

Nutrition

Calories: 680kcalCarbohydrates: 86gProtein: 7.3gFat: 38.1gSaturated Fat: 22.7gCholesterol: 133mgSodium: 206mgPotassium: 95mgFiber: 1.6gSugar: 66.1gCalcium: 48mgIron: 2mg