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shain

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

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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.

 

IMG_20191130_200223.thumb.jpg.4d269eadd365e9cebec52bc96105ef54.jpgIMG_20191202_090948_1.thumb.jpg.d856d677c5e97db83c43899224d2a62e.jpg


Edited by shain (log)
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  • Delicious 1

~ Shai N.

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

 

  • Like 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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@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 by shain (log)

~ Shai N.

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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)

 

photo_2020-01-17_12-22-36.jpg.1ddc316a2cf8b9a3e7ef7d25a41802b2.jpg

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@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?

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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