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TEST KITCHEN APPROVED

Vermont Maple-Pecan Cake

Name: Vermont Maple-Pecan Cake
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings
Ingredients: 3/4 cup plus 1 tablespoon all-purpose flour; 1/4 cup sugar; 1/4 cup packed brown sugar; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup buttermilk; 1/4 cup butter, melted; 3 tablespoons maple syrup; 1/4 teaspoon vanilla extract; 1/3 cup finely chopped pecans, toasted; GLAZED PECANS:; 3 tablespoons light corn syrup; 1/3 cup pecan halves; FROSTING:; 1 package cream cheese, softened; 3 tablespoons butter, softened; 1 tablespoon plus 1 teaspoon maple syrup; 1-1/2 cups confectioners' sugar

TEST KITCHEN APPROVED

27 Reviews

Total Time:Prep: 40 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Teresa Cardin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2022

This delectable nutty maple cake has become a hands-down favorite. Chopped pecans add delicious flavor, and the rich cream cheese frosting is accented with a teaspoon of real maple syrup. —Teresa Cardin, Mansfield, Missouri

TEST KITCHEN APPROVED

Vermont Maple-Pecan Cake

27 Reviews Add your review

Yield:6 servings

Prep:40 min

Cook:20 min

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Ingredients

3/4 cup plus 1 tablespoon all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup butter, melted
3 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/3 cup finely chopped pecans, toasted
glazed pecans:

3 tablespoons light corn syrup
1/3 cup pecan halves

frosting:

1 package cream cheese, softened
3 tablespoons butter, softened
1 tablespoon plus 1 teaspoon maple syrup
1-1/2 cups confectioners' sugar

Text Ingredients

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Directions

1
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.

2
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.
3
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.
4
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.