This super easy cake is topped with nuts and a drizzle of warm maple syrup, making it wonderfully moist with a deep caramel-like flavor.
Are you ready for the really special treat I have for you today? Not only is this pecan cake out-of-this-world delicious, but it is so simple it’ll be ready in minutes! In other words, you simply must try it today!
The base is a simple sour cream cake. I love using sour cream because it adds a nice flavor and richness to cakes. You don’t even need a mixer; just stir the ingredients one after the other and mix by hand. After scraping the batter into the pan, sprinkle the entire surface with nuts. Pecans or walnuts are amazing, but hazelnuts or a combination of your favorite nuts would work just as well.
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There’s no actual maple syrup inside the cake, rather once the cake is warm out of the oven, syrup is drizzled over it. The syrup soaks into the cake and gives it a deep caramel flavor. It is just oh-so-wonderful.
The cake keeps for several days in the fridge, but let’s see if it actually lasts that long.
Maple Nut Cake
Ingredients
- 2 cups (280 g/10 oz) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 large eggs , at room temperature
- 1 ¼ cups (250 g/8.8 oz) granulated sugar
- ¾ cup (180 ml) flavorless oil (such as canola, vegetable)
- 1 ¼ cups (300 ml) sour cream
- 1-2 teaspoons pure vanilla extract
- 1½ cups pecans , walnuts, or other nuts, coarsely chopped
- ½ cup pure maple syrup
Instructions
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Preheat oven to 350F/180C. Grease a 13x9-inch pan and set aside.
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In a large bowl, whisk eggs and sugar for one minute (no mixer needed). Add oil, sour cream, and vanilla, and whisk until well combined and smooth.
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In a medium bowl sift together flour, baking powder, and salt. Add flour mixture to egg mixture and mix just until combined. Do not overmix.
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Scrape batter into prepared pan and smooth into an even layer. Sprinkle nuts evenly over the top and bake for about 30 minutes, until a toothpick inserted into the center comes out clean. While cake is still warm, poke the top with a toothpick in several places. Brush or drizzle evenly with maple syrup, allowing it to soak in. Allow cake to cool completely on a wire rack.
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Store cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.
Nuphar says
hi! LOVE your website 🙂
i want to bake this cake but i have to make it non-dairy (parve)… what can i use for sour cream substitute, that would still taste the same?
Shiran says
Hi Nuphar, I don’t recommend replacing the sour cream with a non dairy liquid because it will change the flavor and texture of the cake.
Esther says
With many other cake recipes that call for sour cream, I’ve had success using non-dairy sour cream sold by the wayfair or tofutti brands in kosher supermarkets
Masa says
Hi dear shiran,
Can I use honey instead of Maple syrup?
Many thanks for your best ever recipes.
Shiran says
Hi Masa, honey has a stronger flavor, so I recommend sticking to maple syrup.
Hoda says
Can I substitute the all purpose flour with whole wheat flour? And the granulated sugar with coconut sugar or honey ?
Shiran says
It can work, but this will change the entire flavor and texture and the cake will be heavier.
rawan says
can i use greek yoghurt instead of sour cream?
Shiran says
You can but for the best flavor I recommend using sour cream.
Paula Baron says
Hi,
Can I use almond extract instead of vanilla? Also, can I frost the cake with a maple icing and top with the walnuts after it’s iced. Thanks so much,
Paula
Shiran says
Hi Paula. yoiu can use almond extract. It is possible to frost the cake ad you’ve mentioned, but the walnuts on top of the cake with the maple syrup will make this cake so special.