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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

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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Find it online: https://recipiana.com/pecan-pie-cake-with-maple-caramel-topping-recipe/