Best Vermont Maple Pecan Cake Recipes

VERMONT MAPLE CAKE

Steps:

• In large bowl of electric mixer, combine flour, sugar, brown sugar, baking powder and salt. Mix until blended.
• In another bowl, combine oil, egg yolks, water and maple flavoring.
• Turn mixer onto medium speed and add liquid ingredients. Beat 1 minute.
• In a large metal bowl (not plastic), beat egg whites until foamy.
• Add cream of tarter.
• Whip at high speed until stiff peaks form.
• Pour egg yolk batter over egg whites.
• Fold together gently until blended.
• Fold in nuts.
• Pour into an ungreased 10-inch angelfood cake pan.
• Bake at 325F for 55 minutes. Increase temperature to 350°F Bake 10 minutes longer until top springs back when touched.
• Cool upside down (use a FULL 2 liter soda bottle for this).
• Remove from pan. Drizzle with glaze.
• Sprinkle with nuts.

MAPLE-PECAN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• In large bowl, beat powdered sugar, 3 tablespoons butter, the cream cheese and 3 tablespoons of the syrup with electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will flow down side of cake. Spread frosting over cake. Store loosely covered in refrigerator.

MAPLE WALNUT CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool completely., For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers., Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.