Pecan Pie Cake with Maple Caramel Topping Recipe

Byanna orden
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Introduction

This Pecan Pie Cake with Maple Caramel Topping is a delightful twist on classic pecan pie, combining a tender cake base with crunchy toasted pecans and a luscious maple caramel sauce. Perfect for gatherings or a special treat, it offers rich, comforting flavors in every bite.

A close-up view of a slice of pecan sticky cake on a white plate, showing two distinct layers: the bottom layer is a light golden brown, soft and moist cake with a slightly crumbly texture, while the top layer is a thick, glossy caramel glaze mixed with chopped and whole pecans that shine with sticky richness; caramel sauce drips down the side of the slice and pools around the plate, with a single whole pecan resting in the sauce at the front; the background and surface feature a white marbled texture, adding contrast to the warm tones of the dessert, photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (100g) pecans, toasted
  • 1/2 cup (120ml) maple syrup
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (60ml) heavy cream (or plant-based cream for vegan adaptation)
  • Pinch of salt

Instructions

  1. Step 1: Toast the pecans lightly in a dry skillet over medium heat, stirring frequently for 5–7 minutes until fragrant and golden. Remove from heat and set aside to cool.
  2. Step 2: In a large bowl, cream the softened butter and 1 cup of brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. Step 3: Gradually fold in the flour, baking powder, and salt just until combined. Be careful not to overmix to keep the cake tender.
  4. Step 4: Preheat the oven to 350°F (175°C). Grease and prepare your cake pan.
  5. Step 5: Pour half of the batter into the prepared pan. Sprinkle the cooled toasted pecans evenly over the batter. Pour the remaining batter on top and smooth the surface evenly.
  6. Step 6: Bake for 35–40 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool slightly.
  7. Step 7: Meanwhile, make the maple caramel topping. In a saucepan over medium heat, combine the maple syrup and 1/2 cup brown sugar. Stir frequently until the sugar dissolves and the mixture begins to simmer.
  8. Step 8: Slowly whisk in the heavy cream and a pinch of salt. Continue cooking and whisking until the sauce is thick and glossy.
  9. Step 9: Pour the warm maple caramel sauce generously over the slightly cooled cake, allowing it to drizzle over the pecans for a beautiful, sticky finish.

Tips & Variations

  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • Use plant-based cream to make the caramel sauce vegan-friendly.
  • Toast the pecans just until fragrant to enhance their nutty flavor without bitterness.
  • Serve with a scoop of vanilla ice cream for an extra indulgent dessert.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave to soften the caramel topping before serving. For longer storage, freeze the cake tightly wrapped for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

A slice of moist cake with two visible layers sits on a white plate on a white marbled table. The bottom layer is a light tan, soft cake with a crumbly texture. The top layer is a thick, sticky caramel glaze mixed with shiny, reddish-brown pecan halves and small bits of chopped nuts. The caramel sauce drips down the sides of the cake and pools on the plate, with one whole pecan sitting outside the slice. The image is close up, showing the textures and glossiness of the topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Store it in an airtight container and add the maple caramel topping just before serving to keep it fresh and gooey.

What can I use instead of pecans?

You can substitute pecans with walnuts or almonds if preferred. Toast them lightly to bring out their flavor and maintain the crunchy texture.

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Pecan Pie Cake with Maple Caramel Topping Recipe

★★★★★

4.9 from 126 reviews
  • Author: anna
  • Total Time: 1 hour
  • Yield: 8 servings 1x
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Description

This Pecan Pie Cake with Maple Caramel Topping is a decadent dessert that combines the nutty crunch of toasted pecans with a moist, tender cake base. The cake is layered with toasted pecans and finished with a rich homemade maple caramel sauce, creating a perfect balance of sweet, buttery, and caramel flavors. Ideal for gatherings or special occasions, this cake offers a delightful twist on traditional pecan pie in an easy-to-bake form.

Ingredients

Scale

Cake Batter

  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Pecan Layer

  • 1 cup (100g) pecans, toasted

Maple Caramel Topping

  • 1/2 cup (120ml) maple syrup
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (60ml) heavy cream (or plant-based cream for vegan adaptation)
  • Pinch of salt

Instructions

  1. Prepare the Pecan Layer: Toast the pecans lightly in a dry skillet over medium heat, stirring frequently for 5 to 7 minutes until they become fragrant and golden. Remove from heat and set aside to cool completely.
  2. Mix the Cake Batter: In a large bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Gradually fold in the all-purpose flour, baking powder, and salt just until combined, taking care not to overmix for a tender texture.
  3. Assemble the Cake: Pour half of the cake batter into a greased and prepared cake pan. Evenly sprinkle the cooled toasted pecans over this batter layer. Then pour the remaining batter on top and smooth the surface with a spatula for an even finish.
  4. Bake to Perfection: Preheat the oven to 350°F (175°C). Place the cake pan in the oven and bake for 35 to 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean, ensuring the cake is moist but fully cooked.
  5. Make the Maple Caramel Topping: While the cake bakes, prepare the topping by combining the maple syrup and brown sugar in a saucepan over medium heat. Stir frequently until the sugar dissolves and the mixture begins to simmer. Slowly whisk in the heavy cream and a pinch of salt, then continue cooking and whisking until the sauce thickens and becomes glossy.
  6. Apply the Maple Caramel Sauce: Once the cake has cooled slightly but is still warm, pour the warm maple caramel sauce generously over the top. Allow the sauce to cascade over the pecans, creating a stunning and delicious finish.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • To make this recipe vegan, use plant-based cream instead of heavy cream and substitute butter with a vegan butter alternative.
  • Ensure pecans are fully cooled before adding to the batter to prevent them from altering the batter texture.
  • You can customize the level of sweetness in the topping by adjusting the amount of brown sugar used.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pecan pie cake, maple caramel topping, toasted pecans, cake recipe, homemade dessert, fall desserts, nutty cake, easy baking

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