Go Back

Maple Pecan Snack Cake

A rich, moist cake combining the sweetness of maple syrup with the delightful crunch of toasted pecans, perfect for gatherings or cozy afternoons.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 9 servings
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, melted Use high-quality unsalted butter and let it cool slightly.
  • 1 1/4 cups light brown sugar, tightly packed Substitute with coconut sugar for a healthier option.
  • 1/2 cup maple syrup Use real maple syrup for authentic flavor.
  • 2 large eggs Use room temperature eggs for better mixing.
  • 1 large egg yolk Use room temperature for better mixing.
  • 1 teaspoon vanilla extract Enhances the overall flavor.
  • 1/2 teaspoon maple extract Boosts maple flavor without increasing sweetness.
Dry Ingredients
  • 2 1/2 cups all-purpose flour For the perfect structure.
  • 2 teaspoons cornstarch Creates a tender crumb.
  • 1 teaspoon baking powder Makes the cake rise beautifully.
  • 1 teaspoon kosher salt Balances the sweetness.
For Texture
  • 1 cup pecans, roughly chopped Toasted pecans add a delightful crunch.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (177 degrees C).
  2. Line a 9x9-inch pan with parchment paper or lightly grease and flour it.
  3. In a large mixing bowl, combine the melted butter, brown sugar, and maple syrup. Stir well until mixed.
  4. Add the eggs and egg yolk one at a time, stirring well after each addition.
  5. Stir in the vanilla extract and maple extract until combined.
  6. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
  7. Gradually add the flour mixture to the butter and egg mixture, stirring until just combined.
  8. Gently fold in the chopped pecans.
Baking
  1. Spread the batter evenly into your prepared pan.
  2. Bake for 50-60 minutes until edges are golden brown and a toothpick inserted comes out clean.
  3. Allow the cake to cool in the pan for at least 10 minutes, then lift it out using the parchment paper to cool completely on a wire rack.

Notes

For an extra touch, add a sprinkle of sea salt on top before serving. If the cake starts to overbake, tent with aluminum foil.