Email to Cat      

Vermont Maple-Pecan Cake

Source of Recipe


Country Woman magazine



List of Ingredients



• ¾ cup plus 1 tablespoon all-purpose flour
  
• ¼ cup sugar
  
• ¼ cup packed brown sugar
  
• ½ tsp baking soda
  
• ¼ tsp salt
  
• ½ cup buttermilk
  
• ¼ cup butter, melted
  
• 3 Tbsp maple syrup
  
• ¼ tsp vanilla extract
  
• 1/3 cup finely chopped pecans, toasted
  
• .
  
• -- Glazed Pecans --
  
• 3 Tbsp light corn syrup
  
• 1/3 cup pecan halves
  
• .
  
• -- Frosting --
  
• 1 package (3 ounces) cream cheese, softened
  
• 3 Tbsp butter, softened
  
• 1 Tbsp plus 1 teaspoon maple syrup
  
• 1½ cups confectioners' sugar
  






Instructions



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. Pour into two 6-inch round baking pans coated with cooking spray. Bake at 350° for 20 to 25 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
   
   
2. 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 to 3 minutes, or until golden brown. Cool.
   
   
3. For frosting:
   In a small mixing bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with ½ cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.
   
   Makes 6 servings.