Maple Pecan Cake

1 cup all-purpose flour

1 cup pecan flour (see notes)

2 teaspoons baking powder

1/4 teaspoon salt

3 large egg yolks, beaten to blend

2/3 cup maple syrup

1/3 cup pecan or vegetable oil

1 tablespoon brandy

6 large egg whites

1/3 cup sugar

Maple-cream cheese frosting

1/2 cup chopped toasted pecans

Step 1

Butter and flour a 9-inch cake pan with a removable rim. In a bowl, stir together all-purpose flour, pecan flour, baking powder, and salt.

Step 2

In a small bowl, mix egg yolks, maple syrup, pecan oil, and brandy. Pour into flour mixture; stir to combine.

Step 3

In a large bowl, with a mixer, beat egg whites until soft peaks form. Beat in sugar, a tablespoon at a time, and continue to beat until glossy, about 2 minutes. Stir a quarter of the egg-white mixture into yolk mixture. Scrape into remaining egg-white mixture and fold in gently.

Step 4

Pour batter into prepared pan. Bake in a 350° oven until cake springs back when lightly pressed in the center, 30 to 35 minutes. Transfer in pan to a rack and let cool about 1 hour.

Step 5

Remove pan rim. Cut cake in half horizontally and place bottom layer on a cake plate. Spread half the maple-cream cheese frosting on bottom layer; top with remaining layer. Spread remaining frosting over top (leave sides bare). Sprinkle with chopped pecans.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 511Calories from Fat 55

% Daily Value *
Total Fat 31g48%

Saturated Fat 10g50%
Cholesterol 102mg34%
Sodium 326mg14%
Total Carbohydrate 56g19%

Dietary Fiber 1.1g5%
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Maple Pecan Cake