Description
A delightful cake combining the rich flavors of maple syrup, crunchy pecans, and tart cranberries, perfect for any occasion.
Ingredients
- All-purpose flour: 2 cups (240 grams)
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter: 1/2 cup (113 grams), softened
- Brown sugar: 1 cup (200 grams), packed
- Maple syrup: 1/2 cup (120 ml)
- Eggs: 3 large
- Vanilla extract: 1 teaspoon
- Chopped pecans: 1 cup (120 grams), toasted
- Dried cranberries: 1 cup (150 grams)
- Powdered sugar: for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Mix the dry ingredients: whisk together flour, baking powder, and salt in a medium bowl.
- In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy. Add maple syrup, eggs, and vanilla extract, and mix until smooth.
- Gradually add the dry mixture to the wet mixture, mixing on low speed. Fold in the chopped pecans and dried cranberries.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or drizzle with maple glaze if desired.
Notes
- Use fresh ingredients for the best flavor.
- Toast pecans before adding to enhance their flavor.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- For vegan, replace eggs with a flaxseed or chia seed mixture and use plant-based butter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Maple Pecan Cranberry Cake, dessert, baking, holiday cake