Maple-Pecan Apple Cake with Maple Buttercream

Maple-Pecan Apple Cake with Maple Buttercream
recipe courtesy of Bake from Scratch Magazine

Take advantage of both peak pecan and apple season with this one-layer wonder! Delicately crunchy pecans from Schermer Pecans and sweet chunks of Honeycrisp apple stud this rich, incredibly tender cake. Meanwhile, maple syrup, found in both the batter and buttercream, adds a sweet, caramelized flavor to the cake that plays perfectly with the toasted, nutty flavor of the pecans. Each bite is a perfectly balanced combination of warm, buttery cake, sweet apple, crisp pecans, and soft, incredibly creamy Maple Buttercream. This cake is a true testament to the fact that sometimes the simplest desserts are the most delicious!

Makes about 12 servings

For a printable version of this recipe, please CLICK HERE.

Ingredients

1 cup (227 grams) unsalted butter, softened
½ cup (110 grams) firmly packed dark brown sugar
2 large eggs (100 grams), room temperature
1 tablespoon (13 grams) vanilla extract
3 cups (375 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon (3 grams) kosher salt
1 teaspoon (2 grams) ground cinnamon
½ teaspoon (2.5 grams) baking soda
1 cup (336 grams) Grade B maple syrup
¾ cup (180 grams) sour cream
1 Honeycrisp apple (200 grams), peeled and chopped (about 1¼ cups)
¾ cup (85 grams) finely chopped pecans
Maple Buttercream (recipe follows)

Instructions

Preheat oven to 325°F (170°C). Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan; spray pan again.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and baking soda. In a small bowl, whisk together maple syrup and sour cream. With mixer on low speed, gradually add flour mixture to butter mixture alternately with maple syrup mixture, beginning and ending with flour mixture, beating just until combined after each addition. Fold in apple and pecans. Pour batter into prepared pan, smoothing top with an offset spatula.
Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan. Spread Maple Buttercream onto cooled cake.

Maple Buttercream:

Makes about 5 cups

Ingredients

6 large egg whites (180 grams)
½ cup plus 2 tablespoons (124 grams) granulated sugar
1 cup (336 grams) Grade B maple syrup
1¾ cups plus 2 tablespoons (438 grams) unsalted butter, softened
½ teaspoon (1.5 grams) kosher salt
½ teaspoon (2 grams) vanilla extract

Instructions

In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium speed until foamy. Gradually add sugar, beating until medium peaks form.
Meanwhile, in a large saucepan, heat maple syrup over medium heat until a candy thermometer registers 240°F (116°C).
Slowly pour hot maple syrup into egg white mixture, beating until bowl is cool to the touch. Add butter, 2 tablespoons (28 grams) at a time, beating until combined. (Your buttercream may look slightly runny at this point, but continue whipping on high until fluffy.) Add salt and vanilla, beating to combine. Use immediately, or refrigerate in an airtight container for up to 3 days. If refrigerating, let frosting come to room temperature before using.

Maple pecan Apple cake