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Pecan Pie Cake with Maple Caramel Topping

Pecan Pie Cake with Maple Caramel Topping
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Pecan Pie Cake with Maple Caramel Topping is a decadent southern-inspired dessert combining the nutty crunch of toasted pecans, moist and tender cake layers, and a rich, glossy maple caramel drizzle. Perfect for celebrations or indulgent treat nights, this elegant cake balances sweetness with texture and offers a show-stopping presentation.

Ingredients

Scale

For the Cake:

  • 1 cup chopped pecans, toasted
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

For the Maple Caramel Topping:

  • 1/2 cup unsalted butter
  • 3/4 cup packed brown sugar
  • 1/3 cup pure maple syrup
  • 1/2 cup heavy cream
  • Pinch of salt
  • Optional: Whole toasted pecans for garnish

Instructions

  1. Toast the Pecans: Preheat your oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 8-10 minutes until fragrant and golden, stirring halfway through to ensure even toasting. This step intensifies their flavor and adds essential crunch to the cake.
  2. Prepare the Cake Batter: In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, blending well after each addition, then stir in vanilla extract. Slowly fold in sifted flour, baking powder, and salt to form a smooth batter.
  3. Add Toasted Pecans: Gently fold the toasted pecans into the batter, ensuring they are evenly distributed without breaking them up too much.
  4. Bake the Cake: Pour the batter into a greased and floured 9-inch round cake pan. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before adding the topping.
  5. Make the Maple Caramel Topping: In a saucepan over medium heat, melt butter. Whisk in brown sugar and pure maple syrup. Bring to a gentle boil and simmer for 3-4 minutes. Remove from heat and slowly stir in heavy cream and a pinch of salt, stirring until the caramel is smooth and glossy.
  6. Assemble and Drizzle: Pour the warm maple caramel topping evenly over the cooled cake, letting it drip down the sides for a beautiful presentation. Optionally, sprinkle a few whole toasted pecans on top for extra flair.

Notes

  • Toast pecans carefully to prevent burning and maintain perfect crunch.
  • Use room temperature ingredients to help mix uniformly and avoid dense cake texture.
  • Allow the cake to cool completely before adding caramel to avoid melting or soaking through.
  • Use pure maple syrup for the most authentic, rich maple caramel flavor.
  • Drizzle the caramel generously for better flavor and moistness, but maintain balance to avoid sogginess.

Nutrition

Keywords: pecan pie cake, maple caramel topping, southern dessert, pecan dessert, moist cake, maple caramel dessert

Find it online: https://ninagourmet.com/pecan-pie-cake-with-maple-caramel-topping/