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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 rich and comforting dessert that combines the crunchy texture of pecans with a moist, tender cake base, topped with a luscious, buttery maple caramel sauce. Perfect for holidays, dinner parties, or cozy nights in, this cake offers a harmonious blend of warm, nutty flavors and sweet caramel goodness in every bite.

Ingredients

Scale

Cake Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Maple Caramel Topping

  • ½ cup brown sugar
  • ¼ cup unsalted butter
  • ½ cup heavy cream
  • ¼ cup pure maple syrup

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease a cake pan. In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually blend the dry ingredients into the wet mixture until smooth. Toss the chopped pecans in a tablespoon of flour to prevent sinking, then fold them gently into the batter.
  2. Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown with a slightly crisp top. Remove from the oven and cool completely on a wire rack before adding the topping.
  3. Make the Maple Caramel Topping: While the cake cools, combine brown sugar, unsalted butter, heavy cream, and pure maple syrup in a saucepan over medium heat. Stir constantly to combine and prevent burning. Cook until the mixture thickens and becomes glossy, then remove from heat.
  4. Assemble and Serve: Slowly pour the warm maple caramel topping over the cooled cake, letting it cascade over the edges and settle between the pecans. Allow it to set for a few minutes before slicing and serving. The cake is best enjoyed slightly warm or at room temperature.

Notes

  • Use room temperature butter and eggs for a smooth batter and even baking.
  • Toss chopped pecans lightly in flour before folding into the batter to prevent them from sinking.
  • Stir the maple caramel topping constantly and monitor heat closely to avoid burning.
  • Allow the cake to cool completely before adding caramel to prevent it from melting off.
  • Use pure maple syrup for authentic flavor and natural sweetness.

Nutrition

Keywords: pecan pie cake, maple caramel topping, pecan dessert, maple caramel cake, holiday dessert, nut cake

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