Author Notes
The maple in this cake makes it moist and flavorful. It is great with special company or just for a casual weekend dinner treat. —Bohdanna
Ingredients
- Cake batter
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2 1/3 cups
flour, unbleached, sifted and all purpose
-
1/2 teaspoon
salt
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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1/2 teaspoon
cinnamon
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1/3 cup
maple syrup, pure, light grade
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3 tablespoons
brown sugar
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3 pieces
eggs, room temperature
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1 teaspoon
maple extract
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1 cup
cinnamon applesauce
- Maple pecan buttercream
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16 ounces
butter, unsalted, room temperature
-
8 ounces
cream cheese, room temperature
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1/2 cup
maple syrup, pure, light grade
-
1/2 cup
confectioners sugar
-
1 teaspoon
maple extract
-
2 tablespoons
honey spice liquor (medivka)
-
2 cups
pecans, toasted, chopped
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1/4 cup
maple syrup, light grade for garnish
-
10 pieces
whole pecans for garnish
Directions
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Preheat oven to 350 degrees F. Spray with butter and oil 2-9 inch baking pans or 1 large springform 9 inch pan.
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IN a large bowl mix, the flour, baking powder, baking soda, salt, cinnamon and set aside.
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In amixer large bowl mix the butter and the brown sugar until light, add slowl the maple syrup, beat until wel mxed, then add the eggs one at a time, then the maple extract and vanilla. Beat well.
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Add in the cinnamom apples sauce and fold in the flour mixture until blended.
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Pour into the pan and bake for about 25 minutes until tester comes out clean.
Remove from oven, place on a rack and cool completely.
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Prepare the buttercream, by beating the butter, cream cheese, the sugar and the maple extract and the honey liquor, until light and fluffy.
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to assemble cake, cut the cake in half and frost the bottom layer with the maple buttercream, then sprinkle the chopped pecans, then place second cake layer on top, then cover top and sides with buttercream. Take the chopped pecans and place around sides of the cake.
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Garnish with pecans and chocolate filled with maple syrup on top if you wish. Serve a slice with fresh maple syrup lightly sprinkled on top and some pecans.
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