Maple Pecan Fall Cake Design Recipe
This is a simple yet elegant maple pecan fall cake—packed with syrupy sweetness and crunchy pecans, with a smooth frosting.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup pecans chopped
For the Frosting
- 1 cup unsalted butter softened
- 2-3 cups powdered sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat butter and brown sugar until fluffy. Add eggs, maple syrup, and vanilla, mixing until smooth.
- Gradually add dry ingredients, alternating with buttermilk, and beat until combined.
- Fold in the chopped pecans.
- Pour the batter evenly into the prepared pans and bake for 35-40 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- For the frosting, beat butter, powdered sugar, maple syrup, and vanilla until smooth.
- Frost the cooled cakes, topping with the remaining chopped pecans.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Vitamin A: 8%
- Vitamin C: 2%
- Calcium: 4%
- Iron: 5%
- Potassium: 3%
Additional Notes/Tips
- Add extra pecans for more crunch—because why not?
- For a richer flavor, use dark maple syrup.
- Want a boozy twist? Add a splash of bourbon to the frosting.
- Make ahead? Frost the cake the day before, but store it in the fridge.
- Don’t skip cooling the cake completely before frosting—otherwise, it’ll melt right off.