Maple Apple Pecan Cake Recipes

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MAPLE APPLE CAKE

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 24



Maple Apple Cake image

Steps:

  • For the apples: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan and sprinkle with some maple sugar to coat the butter.
  • Heat a 12-inch cast-iron skillet over medium heat and add the 2 tablespoons butter. Add the apples and maple sugar and stir to combine. Saute until caramelized, but not cooked through, about 5 minutes. Remove from the heat and set aside.
  • For the crumble: Mix the cornmeal, flour, oats, light brown sugar, maple sugar, cinnamon and salt in a bowl. Add the diced butter and use a fork to mash the ingredients together until they become coarse crumbs.
  • For the cake: To the bowl of a stand mixer fitted with a paddle attachment, add the butter, maple sugar and syrup and whip until light and fluffy. Add the eggs and creme fraiche, mixing on low speed. Add the flour, baking soda, allspice, cinnamon, cloves, nutmeg and salt and stir to combine. Stir in the vanilla extract. Add the batter to the prepared springform pan, topping with the sauteed apples. Gently nestle the apples into the cake batter.
  • Put the crumble topping over the apple mixture. Put the springform pan on a baking sheet and bake until cooked through, about 1 hour. Allow to cool slightly, about 15 minutes, before removing from the pan. Slice into wedges and serve.

2 tablespoons unsalted butter, plus more for greasing
1 tablespoon maple sugar, plus more for sprinkling
2 cups cored and diced crisp apples, like Honeycrisp
1 cup fine yellow cornmeal
1 cup all-purpose flour
1 cup rolled oats
1/2 cup packed light brown sugar
1/2 cup maple sugar
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 stick unsalted butter, diced and cold
8 ounces unsalted butter, at room temperature
1 cup maple sugar
1/2 cup maple syrup
2 large eggs
1 cup creme fraiche
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 teaspoon vanilla extract

MAPLE PECAN CAKE

When preparing to enter a baking contest many years ago, I kept fine-tuning this recipe until it was just right. My determination paid off...I was first runner-up! Chocolate frosting enhances the maple-nut flavor of the cake.-Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17



Maple Pecan Cake image

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, maple syrup, water and maple flavoring. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites until stiff peaks form; fold into batter. Fold in pecans and chocolate., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. For frosting, in a microwave, melt butter and chocolate; stir until smooth. Pour into a large bowl; beat in the confectioners' sugar, milk and maple syrup. Frost cake; press pecans onto the top and sides of cake.

Nutrition Facts :

5 eggs, separated
1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup maple syrup
1/2 cup water
1 teaspoon maple flavoring
3/4 cup chopped pecans
1-1/2 ounces semisweet chocolate, grated
FROSTING:
1/4 cup butter, cubed
3 ounces semisweet chocolate, chopped
4 cups confectioners' sugar
1/4 cup 2% milk
1/4 cup maple syrup
1-1/2 cups chopped pecans

VERMONT MAPLE-PECAN CAKE

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. -Teresa Cardin, Mansfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 18



Vermont Maple-Pecan Cake image

Steps:

  • 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. , Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , 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. , 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.

Nutrition Facts : Calories 574 calories, Fat 28g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 420mg sodium, Carbohydrate 81g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

3/4 cup plus 1 tablespoon 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 cream cheese, softened
3 tablespoons butter, softened
1 tablespoon plus 1 teaspoon maple syrup
1-1/2 cups confectioners' sugar

MAPLE-PECAN CAKE

With a box of Betty Crocker® cake mix and maple syrup from your cupboard, you're on your way to a delicious dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 16

Number Of Ingredients 10



Maple-Pecan Cake image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  • In large bowl, beat powdered sugar, 3 tablespoons butter, the cream cheese and 3 tablespoons of the syrup with electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will flow down side of cake. Spread frosting over cake. Store loosely covered in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 44 g, Cholesterol 60 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 30 g, TransFat 0 g

1 box Betty Crocker™ Super Moist™ yellow cake mix
2/3 cup water
1/3 cup butter or margarine, softened
3 eggs
1/2 cup maple-flavored syrup
1/2 cup chopped pecans, toasted
1 1/2 cups powdered sugar
3 tablespoons butter or margarine, softened
1 1/2 oz cream cheese (half of 3-oz package), softened
3 to 4 tablespoons maple-flavored syrup

PECAN UPSIDE-DOWN CAKE

Bake this delicious upside-down cake made using Betty Crocker™ Super Moist™ yellow cake mix - a wonderful nutty dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 12

Number Of Ingredients 10



Pecan Upside-Down Cake image

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
  • In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.

Nutrition Facts : Calories 560, Carbohydrate 57 g, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg

2/3 cup packed brown sugar
2/3 cup butter or margarine, melted
1/3 cup light corn syrup
1 1/2 cups broken pecans
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup sour cream
3/4 cup water
1/3 cup vegetable oil
3 eggs
1 teaspoon vanilla

MAPLE, APPLE & PECAN CAKE

This maple, apple and pecan cake with apple sauce has a beautiful texture. It makes a perfect centrepiece dessert for the dinner table

Provided by Diana Henry

Categories     Afternoon tea, Dessert, Treat

Time 1h10m

Number Of Ingredients 14



Maple, apple & pecan cake image

Steps:

  • To make the apple purée, cook 250g peeled and chopped cooking apples with a splash of water in a pan with a lid until soft for about 10 mins. Purée with a hand blender or in the small bowl of a food processor.
  • Butter and line the base of a 20cm springform cake tin with parchment. Heat oven to 180C/160C fan/gas 4. Beat the butter and sugar until light and fluffy. Mix the maple syrup and egg together and gradually add them. Sift the flour with the bicarb and baking powder. Add a good pinch of salt and the nuts. With a large metal spoon, fold the flour into the butter and sugar, alternating with the apple purée. Scrape the batter into the prepared tin. Bake for 40 mins, or until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a rack and peel off the baking parchment.
  • To make the buttercream, beat the butter until soft, then add the icing sugar and beat until smooth. Gradually add the maple syrup, beating as you do so. Slice the cooled cake in half then, using a spatula, spread half of the icing over the first layer. Add the other layer on top, then top with the rest of the buttercream. Pulse the pecans in a food processor with the brown sugar (or finely chop and mix). You should end up with a coarse mixture. Scatter this over the top of the cake.

Nutrition Facts : Calories 545 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium

115g butter , at room temperature
75g light brown soft sugar
75ml maple syrup (the darkest you can find)
1 large egg , at room temperature, lightly beaten
225g plain flour , sifted
1½ tsp bicarbonate of soda
1 tsp baking powder
100g pecans , chopped
225g apple purée
125g butter
290g golden icing sugar
4 tbsp dark maple syrup
30g pecans
1 tbsp soft light brown sugar

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