Monday, October 22, 2012

Adventures in the Kitchen: Pecan Spice Cake with Maple Frosting

My mom is a Pecan lover. Fall is probably her favor season, since she gets to indulge in your favorite Thanksgiving treat- Pecan Pie!

When I found this Recipe in Cooking Light, I knew I had to save it for her. Two years later (no joke- this recipe was from the November 2010 issue) I finally got around to baking it! This was my first attempt at making and baking a cake from scratch.

{Yes, this is how it turned out!! I know, surprising but I'm totally impressed with my new found baking skills}
Recipe Courtesy of: Cooking Light

Cooking spray
2 teaspoons all-purpose flour
9 ounces all-purpose flour (about 2 cups)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground cloves
1 cup packed brown sugar
1/2 cup butter, softened
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/3 cup chopped pecans, toasted

1/2 cup packed brown sugar
1/4 cup heavy whipping cream
1/4 cup maple syrup
1 tablespoon butter $
Dash of salt
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons chopped pecans, toasted
  • Preheat oven to 350°.
  • Cake: coat 2 (8-inch) round metal cake pans with cooking spray. Line bottoms of pans with wax paper; coat with cooking spray (I have my Great Grandma's old school easy release cake pans, so I skipped on the wax paper). Dust each pan with 1 teaspoon flour. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour, baking soda, and next 4 ingredients (through cloves), stirring well with a whisk.
  • Place 1 cup brown sugar and 1/2 cup butter in a large mixing bowl; beat with a mixer at medium-high speed until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture and beating just until combined. Fold in 1/3 cup pecans. Divide batter evenly between prepared pans.
  • Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper.
  • Frosting: place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. 
  • Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla.
  •  Place 1 cake layer on a plate. Spread about 3/4 cup frosting evenly over 1 layer; top with second layer. Spread remaining frosting over sides and top of cake; sprinkle with 2 tablespoons pecans. Let the cake stand until frosting sets.
For my first attempt at baking a cake, it was a success! Two layers and all. The cake was delicious and the frosting was TO DIE FOR! Tasted exactly like maple bar donut glaze. 

This is a great recipe, and Mom loved it! SUCCESS!  

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