Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Maple-Pecan Sheet Cake
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- Level: Easy
- Total: 2 hr 20 min (plus cooling)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 946
- Total Fat
- 42 g
- Saturated Fat
- 16 g
- Carbohydrates
- 140 g
- Dietary Fiber
- 2 g
- Sugar
- 107 g
- Protein
- 9 g
- Cholesterol
- 118 mg
- Sodium
- 454 mg
This buttery, maple-and-vanilla-flavored sheet cake is reminiscent of pecan pie, but perfect for cake lovers looking for an alternative dessert for the holidays. Topped with a rich, sugary maple frosting and toasted pecans, this cake will almost make you forget about the classic pie.
- Level: Easy
- Total: 2 hr 20 min (plus cooling)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 946
- Total Fat
- 42 g
- Saturated Fat
- 16 g
- Carbohydrates
- 140 g
- Dietary Fiber
- 2 g
- Sugar
- 107 g
- Protein
- 9 g
- Cholesterol
- 118 mg
- Sodium
- 454 mg
Ingredients
For the Cake:
For the Icing:
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Directions
- Make the cake: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until they begin to turn golden, 10 to 12 minutes. Roughly chop.
- Butter a 9-by-13-inch baking dish and dust with flour, tapping out the excess. Whisk the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter and vegetable oil in a large bowl with a mixer on medium-low speed to combine. Increase the speed to medium-high; beat in both sugars until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, then the extracts. Reduce the speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk, scraping the bowl as needed. Increase the speed to medium-high and beat until combined. Spread the batter in the prepared baking dish. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer to a rack to cool completely.
- Make the icing: Cook the butter, brown sugar, maple syrup, milk and salt in a small saucepan over medium-low heat until the butter melts and the sugar dissolves, 5 to 6 minutes (do not boil; reduce the heat if needed). Transfer to a bowl and let cool. Add the confectioners’ sugar and both extracts and beat with a mixer until smooth, 1 to 2 minutes. Pour half of the icing over the cake, smoothing it toward the edges. Sprinkle with half of the pecans, then pour the remaining icing on top. Sprinkle with the remaining pecans and let set at room temperature, about 1 hour.
