Search
by Ingredient

Maple Pecan Cake

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

10 servings

Prep

15 min

Cook

55 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
¾ cup maple syrup
pure
Camera
¼ cup butter, unsalted
Camera
¼ cup brown sugar
dark, firmly packed
* Camera
1 pinch mace
ground
* Camera
1 ¾ cups pecans
coarsely chopped
Camera
2 ½ cups all-purpose flour
Camera
1 teaspoon baking soda
Camera
1 pinch salt
* Camera
½ cup butter
, room temp.
Camera
¾ cup sugar
Camera
2 large eggs
room temperature
Camera
1 teaspoon vanilla extract
Camera
1 teaspoon lemon zest
grated
Camera
1 cup yogurt, plain
Camera
¾ cup currants
dried
1 x whipped cream
optional
* Camera

Ingredients

Amount Measure Ingredient Features
177 ml maple syrup
pure
Camera
59 ml butter, unsalted
Camera
59 ml brown sugar
dark, firmly packed
* Camera
1 pinch mace
ground
* Camera
414 ml pecans
coarsely chopped
Camera
591 ml all-purpose flour
Camera
5 ml baking soda
Camera
1 pinch salt
* Camera
118 ml butter
, room temp.
Camera
177 ml sugar
Camera
2 large eggs
room temperature
Camera
5 ml vanilla extract
Camera
5 ml lemon zest
grated
Camera
237 ml yogurt, plain
Camera
177 ml currants
dried
1 x whipped cream
optional
* Camera

Directions

Generously butter 10-inch-diameter cake pan with high sides (or 7½ x 11½ inch cake pan with high sides (or 7½ x 11½ inch ovenproof glass baking dish ).

Heat syrup, ¼ cup butter, brown sugar and mace in heavy medium saucepan over low heat, stirring until sugar dissolves.

Bring to boil.

Pour into prepared pan. Sprinkle with pecans.

Position rack in center of oven and preheat to 350℉ (180℃).

Sift flour, baking soda and salt into bowl.

Using electric mixer, cream ½ cup butter in another bowl.

Add ¾ cup sugar and beat until light and fluffy.

Beat in eggs 1 at a time, then beat 2 minutes.

Blend in vanilla and lemon peel.

Stir in flour mixture and yogurt alternately, beginning and ending with flour mixture.

Fold in currants. Spoon batter atop pecan mixture, spreading gently to sides of pan.

Bake until tester inserted in center comes out clean, about 55 minutes.

Immediately invert cake onto rack set over sheet of waxed paper.

Serve warm. Pass cream if desired.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 52451% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 149mg 6%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 11%
Sugars g
Protein 15g
Vitamin A 11% Vitamin C 26%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe