Roughly based on my recipe for lemon cake.
This makes one not very large cake in a 25x10 cm (10x5 inch) pan.
Please tell me if you make it - I really hope that you will like it!
For pecan mixture:
- 35g toasted pecans, finely chopped (you want them large enough to have texture in the cake)
- 35g dark brown sugar
- 1 tsp cinnamon
- 1 tsp cocoa powder
Topping:
- A handful of whole or chopped raw pecans
- Maple syrup for glazing (apx. 4 tsp)
For batter:
- 140g white flour
-
1 teaspoon baking powder
- 2 large eggs
- 170g light brown sugar (I substitute with a mix of half dark brown sugar and half white sugar)
-
1/4 teaspoon salt
- 1 medium apple (not too tart - I used a Gala apple), peeled and cut into small dice (apx. 150g)
- 200g sour cream
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla paste/extract
- optional: A small amount of maple flavor extract
- optional: A few drops of almond extract
Method:
- Heat oven to 170 deg C (340 deg F).
-
Grease the cake pan.
-
Mix together the pecans with cinnamon, cocoa and brown sugar. Set aside.
- Prepare 2 mixing bowl: one of them should be quite large.
-
In the smaller bowl, mix flour and baking powder.
- In the large bowl, beat the eggs with sugar and salt until the sugar is melted and the mixture is aerated.
-
Mix the sour cream, apple, cinnamon and extracts.
- Sieve flour and baking soda mixture over the liquids.
- Fold from the bottom up just until uniform. Do not over mix.
- Pour half of the batter into the greased pan.
- Sprinkle the pecan mixture evenly.
- Pour the rest of the batter on top.
-
Cover with the raw pecans.
- Bake for apx. 50-60 minutes. A skewer should come out cleanly. The cake should rise and get a tan color. Avoid over baking.
-
Brush the cake with maple syrup.
- Let cool a little. I find the cake to taste best when it's slightly warm.
- Serve with tea or coffee.
- Keep covered or wrapped in nylon. You may heat it briefly, if serving on following days.
