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Maple Pecan Snack Cake

A comforting and flavorful cake featuring real maple syrup and crunchy pecans, perfect for any occasion from breakfast to dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, melted High-quality butter recommended for best flavor
  • 1 1/4 cups light brown sugar Dark brown sugar can be used for a richer taste
  • 1/2 cup pure maple syrup Avoid imitation syrup for the best results
  • 2 large eggs, room temperature Take them out of the fridge 30 minutes before using
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract Optional, enhances the flavor
  • 2 1/2 cups all-purpose flour Double-check for freshness
  • 2 teaspoons cornstarch Helps give the cake a tender texture
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt Enhances sweetness
  • 1 cup pecans, roughly chopped Toasting them lightly brings out their nuttiness

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C) and prepare a 9x9-inch pan by lining it with parchment paper or lightly greasing it with butter and flour.
  2. In a large mixing bowl, combine the melted butter, light brown sugar, and maple syrup. Stir well until fully blended and smooth.
  3. Add the eggs and the egg yolk, one at a time, stirring well after each addition.
  4. Stir in the vanilla and maple extracts until well incorporated.
  5. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until evenly blended.
  6. Gradually add the dry mixture to the butter and egg mixture, stirring until just combined. Do not overmix!
  7. Fold in the chopped pecans gently, distributing them evenly throughout the batter.
  8. Spread the batter uniformly into the prepared pan using a spatula.
Baking
  1. Bake for 50-60 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
  2. Cool the cake in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing.

Notes

Store leftover cake tightly covered at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months. You can prepare the batter the night before and bake it fresh in the morning.