Description
This Maple Pecan Cranberry Cake is a delightful blend of rich maple syrup, toasted pecans, and tangy dried cranberries baked into a moist, flavorful cake. Perfect for a cozy dessert or festive occasion, it combines warm autumn flavors with a tender crumb, topped optionally with powdered sugar or a maple glaze.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) packed brown sugar
- 1/2 cup (120 ml) maple syrup
- 3 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup (120 grams) chopped pecans, toasted
- 1 cup (150 grams) dried cranberries
Optional Topping
- Powdered sugar for dusting
- Maple glaze (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and packed brown sugar until the mixture is light and fluffy, ensuring a smooth texture.
- Add Wet Ingredients: To the butter-sugar mixture, add the maple syrup, eggs one at a time, and vanilla extract, mixing after each addition until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing on low speed to avoid overmixing and to achieve a consistent batter.
- Fold in Nuts and Fruit: Gently fold in the toasted chopped pecans and dried cranberries with a spatula to evenly distribute them throughout the batter.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely. Optionally, dust the top with powdered sugar or drizzle with maple glaze before serving.
Notes
- To toast pecans, spread them on a baking sheet and bake in the oven at 350°F (175°C) for about 5-7 minutes until fragrant, stirring occasionally to avoid burning.
- Use room temperature eggs and softened butter to ensure smooth mixing and better cake texture.
- For a moist glaze, mix powdered sugar with a small amount of maple syrup and drizzle on top after the cake has cooled.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Allow the cake to cool completely before dusting with powdered sugar to prevent melting.
