Description
Homemade pecan pie snack cake with maple buttercream delivers southern comfort in one delightful dessert. Rich nutty layers and silky frosting combine for an irresistible sweet experience you won’t be able to resist.
Ingredients
Scale
Cake Base Ingredients:
- 177 g (1 1/3 cups) all-purpose flour
- 2 large eggs, room temperature
- 100 g (1/2 cup) granulated sugar
- 67 g (1/3 cup) brown sugar
- 120 ml (1/2 cup) buttermilk, room temperature
- 60 ml (1/4 cup) vegetable oil
- 79 ml (1/3 cup) applesauce
- 5 ml (1 teaspoon) vanilla extract
Spice Ingredients:
- 5 g (1 teaspoon) baking powder
- 2.5 g (1/2 teaspoon) baking soda
- 3 g (1 teaspoon) ground cinnamon
- 1 g (1/2 teaspoon) ground nutmeg
- 1 g (1/4 teaspoon) ground ginger
Pecan Pie Topping and Frosting Ingredients:
- 85 g (6 tablespoons) unsalted butter
- 100 g (1/2 cup) light brown sugar
- 60 ml (1/4 cup) honey
- 30 ml (2 tablespoons) heavy cream
- 5 ml (1 teaspoon) vanilla extract
- 125 g (1 cup) chopped pecans
- 226 g (2 sticks) unsalted butter, softened
- 438 g (3 1/2 cups) powdered sugar
- 79 ml (1/3 cup) maple syrup
Instructions
- Preheat oven to 350°F and prepare an 8×8-inch baking dish with greased parchment paper for effortless cake removal.
- Combine flour, baking powder, baking soda, and spices (cinnamon, nutmeg, ginger) in a medium bowl, ensuring even spice distribution.
- In a separate bowl, whisk together sugars, eggs, vegetable oil, applesauce, buttermilk, and vanilla extract until smooth, creating a moist base.
- Gently fold dry ingredients into wet mixture, mixing minimally to maintain a tender texture. Transfer batter to prepared baking dish.
- Bake for 36-40 minutes until a toothpick comes out clean. Allow cake to cool in pan for 15 minutes, then transfer to wire rack.
- Create pecan topping by melting butter over medium heat. Incorporate brown sugar, honey, heavy cream, and vanilla extract. Simmer until slightly thickened, then fold in chopped pecans. Let cool and thicken.
- Prepare maple buttercream by beating softened butter until smooth. Gradually add powdered sugar and maple syrup, mixing until creamy and spreadable.
- Once cake is completely cooled, generously spread maple buttercream across the surface. Evenly distribute pecan pie topping over frosting.
- Slice into squares and serve, enjoying the harmonious blend of spiced cake, creamy frosting, and crunchy pecan topping.
Notes
- Swap out all-purpose flour with gluten-free blend for celiac or gluten-sensitive individuals to make the cake universally enjoyable.
- Reduce sugar content by using natural sweeteners like stevia or monk fruit for those monitoring carbohydrate intake, maintaining the cake’s delightful flavor profile.
- Toast pecans briefly before adding to topping to enhance their nutty flavor and provide an extra layer of depth and crunchiness.
- Use room temperature ingredients to ensure smoother mixing and more consistent cake texture, preventing potential lumps or uneven baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg