Tea time cake with sour cream, apples, maple and pecans

[shain]

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.

 

Edited December 15, 2019 by shain (log)

[Margaret Pilgrim]

Looks delicious!    Will try to do this.   Many thanks.

[kayb]

Thank you! It was a bumper pecan crop year around here, so I love new pecan-anything recipes.

 

[shain]

@kayb I envy you My tree is not very fruitful in recent years. I think that the warm weather is not for its liking.

 

If you are in search of pecan based recipes, you can also try those financiers by David Lebovitz: https://www.davidlebovitz.com/brown-pastry-browned-butter-financiers-recipe-french/ . I successfully made it using finely ground pecans.

Edited December 15, 2019 by shain (log)

[Terrakion]

Thanks for sharing! I do really love pecans and also cook the cakes with it. I promise, I'll cook that next time🙂

 

Here's my favourite one, with bananas and pecans (sorry for the filters, it was for my gf Instagram)

 

[kayb]

@Terrakion, I have at present about seven pounds of pecans in my freezer. I make muffins for my Sunday school class at church every week, and put them in salads and such. Also very fond of spiced pecans eaten as a snack. Any favorite pecan recipes you'd care to share?