Maple, apple & pecan cake served on a cake stand

Maple, apple & pecan cake

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 30 mins Cook: 40 mins


Serves 10

This maple, apple and pecan cake with apple sauce has a beautiful texture. It makes a perfect centrepiece dessert for the dinner table

Nutrition and extra info

  • Vegetarian


  • kcal545
  • fat28g
  • saturates13g
  • carbs69g
  • sugars50g
  • fibre2g
  • protein4g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.


    For the cake

    • 115g butter, at room temperature



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 75g light brown soft sugar
    • 75ml maple syrup (the darkest you can find)
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree

    • 1 large egg, at room temperature, lightly beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 225g plain flour, sifted
    • 1½ tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 100g pecans, chopped
      Pecan nuts



      Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

    • 225g apple purée

    For the buttercream icing

    • 125g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 290g golden icing sugar
    • 4 tbsp dark maple syrup

    To decorate

    • 30g pecans
    • 1 tbsp soft light brown sugar


    1. To make the apple purée, cook 250g peeled and chopped cooking apples with a splash of water in a pan with a lid until soft for about 10 mins. Purée with a hand blender or in the small bowl of a food processor.

    2. Butter and line the base of a 20cm springform cake tin with parchment. Heat oven to 180C/160C fan/gas 4. Beat the butter and sugar until light and fluffy. Mix the maple syrup and egg together and gradually add them. Sift the flour with the bicarb and baking powder. Add a good pinch of salt and the nuts. With a large metal spoon, fold the flour into the butter and sugar, alternating with the apple purée. Scrape the batter into the prepared tin. Bake for 40 mins, or until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a rack and peel off the baking parchment.

    3. To make the buttercream, beat the butter until soft, then add the icing sugar and beat until smooth. Gradually add the maple syrup, beating as you do so. Slice the cooled cake in half then, using a spatula, spread half of the icing over the first layer. Add the other layer on top, then top with the rest of the buttercream. Pulse the pecans in a food processor with the brown sugar (or finely chop and mix). You should end up with a coarse mixture. Scatter this over the top of the cake.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    13th Jun, 2018
    Absolutely delicious cake. Very moist and tasty. Easy to make and looks great too. Went down a treat with everyone.....
    5th May, 2018
    Delicious moist cake. I took the previous user's advice and used self raising flour with a quarter teaspoon of bicarbonate of soda. It came out wonderfully moist yet fluffy. I also didn't ice it and served it with rum and maple soaked apples baked in the oven. Delicious!
    28th Apr, 2018
    I made this cake yesterday and although it looks lovely and the buttercream is delicious the cake itself is inedible! There is far too much bicarb and baking soda and the finished cake tastes soapy and leaves an awful bicarb aftertaste. This was disappointing since the ingredients make it an expensive cake to bake. I may make again but I would reduce the bicarb and baking powder combo to about a teaspoon total. I am an experienced baker and should have listened to my instincts!
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    28th Apr, 2018
    Reduce the raising agent if you want to avoid a soapy-tasting cake. I'd go to not much more than a total of a tsp and half of the 2 raising agents combined, perhaps a tsp?
    Want to receive regular food and recipe web notifications from us?