Description
Pecan Pie Cake with Maple Caramel Topping is a decadent dessert that marries the nutty crunch of toasted pecans with a moist, tender cake base, finished with a luscious maple caramel glaze. This elegant yet cozy cake offers layered flavors of caramel, maple syrup, and vanilla, making it perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Pecan Layer
- 1 cup (100g) pecans, toasted
Maple Caramel Topping
- 1/2 cup (120ml) maple syrup
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60ml) heavy cream (or plant-based cream for vegan adaptation)
- Pinch of salt
Instructions
- Prepare the Pecan Layer: Toast the pecans lightly in a dry skillet over medium heat, stirring frequently for 5–7 minutes until fragrant and golden. Set aside to cool.
- Mix the Cake Batter: Cream the softened butter and brown sugar together in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract. Gradually fold in the flour, baking powder, and salt just until combined to maintain a tender texture.
- Assemble the Cake: Pour half of the batter into a prepared cake pan. Sprinkle the cooled toasted pecans evenly over the batter. Pour the remaining batter on top and smooth the surface evenly.
- Bake to Perfection: Preheat the oven to 350°F (175°C). Bake the cake for 35–40 minutes or until golden brown and a toothpick inserted into the center comes out clean, ensuring a moist yet sturdy base.
- Make the Maple Caramel Topping: In a saucepan over medium heat, combine maple syrup and brown sugar. Stir frequently until sugar dissolves and mixture begins to simmer. Slowly whisk in heavy cream and a pinch of salt. Continue cooking and whisking until the sauce is thick and glossy.
- Apply the Maple Caramel Sauce: Allow the cake to cool slightly before pouring the warm maple caramel sauce generously over the top, letting it cascade over the pecans for a stunning finish.
Notes
- Toast pecans gently over medium heat and stir constantly to prevent burning.
- Do not overmix the cake batter; fold flour until just combined to keep the cake tender.
- Use real maple syrup for best flavor in the caramel topping.
- Cool the cake slightly before adding caramel to prevent it from soaking in and to keep the topping glossy.
- Start checking cake doneness a few minutes early to avoid dryness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg