Ingredients
For the Cake:
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- ½ cup (120 ml) pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk
- 1 cup (120 g) chopped pecans, toasted
For the Maple Glaze (optional):
- 1 cup (120 g) powdered sugar
- 2 tbsp pure maple syrup
- 1–2 tbsp milk or cream (as needed)
- ¼ cup chopped pecans, for topping
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch pan or two 8-inch round cake pans to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with the packed brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender cake.
- Add Wet Ingredients: Beat in the pure maple syrup, eggs, and vanilla extract into the creamed mixture until smooth and fully combined.
- Combine Mixtures: Gradually alternate adding the dry ingredient mixture and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fold in Pecans: Gently fold in the toasted chopped pecans to distribute the nuts evenly throughout the batter without deflating it.
- Bake the Cake: Pour the batter into the prepared pan(s) and bake for 30–35 minutes for round pans or 35–40 minutes for the 9×13 pan. Bake until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool completely in the pan(s) before glazing.
- Prepare and Apply Glaze (Optional): Whisk together powdered sugar, maple syrup, and milk or cream until smooth. Drizzle the glaze over the cooled cake and sprinkle with additional chopped pecans for extra texture and flavor.
Notes
- For extra flavor, add ½ tsp nutmeg to the batter.
- Serve warm with whipped cream or vanilla ice cream for a decadent treat.
- Keeps covered at room temperature for 2 days or refrigerated up to 5 days.
- Can be baked as cupcakes (18–20 minutes baking time).
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
