Maple pecan cakes


Yesterday I made some really delicious  maple pecan cakes for a little afternoon snack. I love the combination of maple syrup with any nuts so combining it with pecans was a perfect couple. I used demarara sugar which has a natural caramel flavor and did a little research on it because I wasn´t quite sure if it tasted like brown sugar… Well I found out that demerara sugar wasn´t very popular until three years ago. Then more and more we started using it and people produced it in Mexico, India, Hawaii among other countries. Compared to brown sugar demerara sugar is a unrefined, light brown sugar. Although brown sugar has molasses flavor added.


You will need:
  • 120g butter
  • 1/3 cup demerara sugar
  • 1 egg
  • 1 1/4 cups flour
  • 2 tsp. baking powder
  • 1/2 cup milk
  • 1 cup pecans, finely chopped (or grated as you prefer)
  • 2 tbsp. maple syrup
  • 2 tbsp. brown sugar
  • a pinch salt
  • 1 tsp cornstarch
  • 1/3 boiling water

Preheat your oven to 180°C. Grease little soufflé molds and set aside.

Melt the butter in a medium saucepan. Remove from heat and combine with the 1/3 cup of brown sugar, egg, flour and milk using a whisk. Fold in the chopped pecans and spoon into the prepared molds.

Stir together the maple syrup, 1 tbsp of brown sugar, salt and cornstarch in a bowl. Add the boiling water and stir together. Brush this on top of the cake batter, then bake for 20-30 minutes until golden brown. Serve warm with whipped cream on top and sprinkled with chopped pecans.

Enjoy and have a great afternoon tea (:




8 thoughts on “Maple pecan cakes

  1. These little cakes look beautiful! I love that you baked them in the souffle molds for individual desserts (although knowing me, I’d probably eat three of them in one sitting). Love the combo of maple and pecans!

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