Maple-Pecan Apple Cake
Makes 1 (13x9-inch) cake
  • 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)
  1. Preheat oven to 325°F (170°C). Butter a 13x9-inch baking pan. Line pan with parchment paper, letting excess extend over sides of pan.
  2. 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.
  3. 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.
  4. 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. Cover and refrigerate for up to 3 days.
Recipe by Bake from Scratch at