Maple Pecan Snack Cake Recipes

MAPLE-PECAN SNACK CAKE

Steps:

• Preheat oven to 350°.
• To prepare cake, combine first 5 ingredients, stirring well with a whisk.
• Combine flour, baking soda, 1/4 cup pecans, and 1/2 teaspoon salt in a large bowl, stirring with a whisk.
• Add syrup mixture to flour mixture; stir until well blended.
• Pour batter into a 9-inch square baking pan coated with cooking spray.
• Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
• Cool completely on wire rack.
• To prepare frosting, combine sugar, 2 1/2 tablespoons syrup, cream, and 1/8 teaspoon salt. Beat with a mixer at medium speed until smooth.
• Spread frosting evenly over cooled cake; sprinkle with 1/4 cup pecans.

MAPLE-PECAN SNACK MIX

Steps:

• In a large microwave-safe bowl, combine the cereal, granola and pecans; set aside. In a small microwave-safe bowl, combine the butter, brown sugar and syrup. Microwave on high for 2 minutes, stirring once. Pour over cereal mixture; toss to coat., Microwave on high for 4 minutes, stirring every minute. Spread onto waxed paper; cool for 5 minutes. Sprinkle with blueberries and chocolate chips. Store in an airtight container.

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.

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.

MAPLE-PECAN MINI POUND CAKES WITH MAPLE CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
• Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.
• Mix together butter, maple syrup, and brown sugar in a large bowl with an electric mixer until well combined. Mixture will look curdled; this is normal. Add in eggs, 1 at a time, mixing well after each addition. Mix in vanilla and maple extracts. Add in half of the flour mixture and mix until combined. Pour in buttermilk and mix until combined. Add in remaining flour mixture and mix until just combined. Batter will be thin. Stir in pecans. Divide batter evenly amongst the cavities of the prepared pan.
• Place pan into the preheated oven and bake until the bottom of the cakes spring back lightly when touched, 18 to 22 minutes. Cool cakes in the pan for 5 minutes before removing to a wire rack to cool completely.
• To make the frosting: mix cream cheese and butter together with an electric mixer until smooth. Add in powdered sugar, maple syrup, vanilla extract, maple extract, and salt; beat until mixture is completely smooth. Pour in heavy cream and mix until well incorporated. Frost mini cakes as desired, and sprinkle additional chopped pecans on top.

PECAN SNACK

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
• Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.