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Maple, apple & pecan cake

Maple, apple & pecan cake served on a cake stand

Maple, apple & pecan cake

Name: Maple, apple & pecan cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 115g butter at room temperature; 75g light brown soft sugar; 75ml maple syrup (the darkest you can find); 1 large egg at room temperature, lightly beaten; 225g plain flour sifted; 1½ tsp bicarbonate of soda; 1 tsp baking powder; 100g pecans chopped; 225g apple purée; 125g butter; 290g golden icing sugar; 4 tbsp dark maple syrup; 30g pecans; 1 tbsp soft light brown sugar

Diana Henry

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Serves 10

Easy

Prep: 30 mins

Cook: 40 mins

A star rating of 4.2 out of 5.15 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the cake

115g butter

at room temperature
75g light brown soft sugar
75ml maple syrup

(the darkest you can find)
1 large egg

at room temperature, lightly beaten
225g plain flour

sifted
1½ tsp bicarbonate of soda
1 tsp baking powder
100g pecans

chopped
225g apple purée

For the buttercream icing

125g butter
290g golden icing sugar
4 tbsp dark maple syrup

To decorate

30g pecans
1 tbsp soft light brown sugar

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Nutrition: per serving

kcal545
fat28g
saturates13g
carbs69g
sugars50g
fibre2g
protein4g
salt1g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, April 2018

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A star rating of 4.2 out of 5.15 ratings

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