Maple Apple Pecan Cake Recipes

MAPLE, APPLE & PECAN CAKE

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.

CARAMELIZED APPLE-PECAN CAKE

Steps:

• Use a little butter to grease a 10-inch glass pie plate. Arrange 1/4 cup pecan halves in a pattern in pie plate. Arrange apple slices over and around pecans, in a single layer in a pattern. Scatter any extra slices randomly on top.
• Heat oven to 350 degrees. In a food processor, finely grind remaining pecan halves. Mix with flour, baking powder and 1/2 teaspoon salt. Set aside.
• Whisk 1 cup sugar and remaining salt together in a skillet and mix with 1/3 cup water. Cook over medium-high heat, without stirring, until mixture turns amber. Swirl pan from time to time if necessary. Immediately pour caramel over apples in pie pan.
• With a mixer, cream remaining butter and remaining sugar together. Beat in eggs one at a time. Add vanilla extract. Fold in flour mixture. Spread batter over apples. Bake 30 minutes, until nicely browned. Cool.
• Run a knife around edges and invert cake onto a serving dish, one that is heatproof if you want to warm cake before serving. Serve with ice cream.

MAPLE PECAN CAKE

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.

VERMONT MAPLE-PECAN CAKE

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.

APPLE PECAN CAKE

Steps:

• First melt butter and allow to cool.
• Core, peel and slice apples, mix with sugar and set aside.
• Sift all dry ingredients, add pecans and mix well.
• Beat egg into the cooled melted butter.
• Add apple mixture and butter mixture to the dry ingredients, mix well.
• Pour into an 8 inch cake tin and bake in a moderately hot oven 180`C (360`F) for 45 minutes.

APPLE-PECAN CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment. In a medium bowl, toss apple and pecans with 2 tablespoons flour to coat. In a large bowl, whisk together remaining flour, baking powder, nutmeg, and salt. In a small bowl, combine applesauce and yogurt.
• In another large bowl, using an electric mixer, beat butter, granulated sugar, and orange zest on high until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. With mixer on low, add flour mixture in three additions, alternating with two additions applesauce mixture, and beat to combine. Fold in apple mixture. Transfer batter to pan and smooth top.
• Bake until golden and a toothpick inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack, 20 minutes. Using parchment, lift cake from pan. Dust with confectioners' sugar before serving.

MAPLE-PECAN CAKE

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.

BAKED APPLE-PECAN MAPLE PANCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Mix together pancake mix, milk and egg until blended. Set aside.
• Pour melted butter in 9-inch pie plate. Place apple slices in bottom of pie plate. Sprinkle cinnamon and pecans over apples and drizzle syrup over top. Pour batter over apples.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges before serving.