Maple Pecan Apple Cake

Ingredients

• 1/2 cup unsalted butter (113 g), melted and cooled, plus a little for the pan
• 2 cups all-purpose flour (240 g), spooned and leveled
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon fine salt
• 1/2 cup packed light brown sugar (100 g)
• 1/2 cup pure maple syrup (120 ml), for the batter
• 2 large eggs, at room temperature
• 1/3 cup whole milk (80 ml), at room temperature, for the batter
• 2 teaspoons vanilla extract
• 2 cups peeled, cored apples cut into 1/2-inch pieces (280 g prepared; about 2 medium apples)
• 2/3 cup chopped pecans (70 g), divided
• 1/3 cup powdered sugar (40 g), for the glaze
• 2 tablespoons pure maple syrup, for the glaze
• 1 teaspoon whole milk, for the glaze, only if needed

Method

1. 01

   Heat a conventional oven to 350°F (175°C), with a rack in the middle. Butter a 9-inch round cake pan at least 2 inches deep, line its base with parchment, and lightly butter the parchment. Spread the pecans on a small baking tray and toast for 5–7 minutes as the oven heats, until fragrant; watch closely and let cool. The preparation time includes this step.

2. 02

   Whisk the flour, baking powder, cinnamon, and salt in a large bowl. In a separate bowl, whisk the melted, cooled butter with the brown sugar and the 1/2 cup maple syrup. Whisk in the eggs, then the 1/3 cup milk and vanilla until combined.

3. 03

   Pour the wet mixture into the flour mixture and fold with a spatula just until a few flour streaks remain. Fold in the diced apples and 1/2 cup of the toasted pecans until no dry pockets remain. The batter will be thick; avoid beating it smooth after adding the flour. Use firm apples such as Granny Smith, Braeburn, or Honeycrisp so the pieces keep some texture.

4. 04

   Scrape the batter into the prepared pan and level the top. Scatter over the remaining pecans. Bake for 45–55 minutes, checking from 45 minutes, until the center springs back lightly and a skewer inserted into cake crumb near the center comes out without wet batter. Test a second spot if the skewer hits an apple piece. If the top browns before the center is ready, loosely tent with foil and continue baking in 5-minute intervals.

5. 05

   Cool the cake in its pan on a wire rack for 15 minutes. Run a thin knife around the edge, turn out carefully, remove the parchment, and place right side up on the rack. Cool for at least 45 minutes more before glazing. The stated total time allows 55 minutes baking and 60 minutes cooling; a warm cake may need longer before the glaze will stay on top.

6. 06

   For the glaze, whisk the powdered sugar with the remaining 2 tablespoons maple syrup in a small bowl. Add up to 1 teaspoon milk only if needed to make a thick but pourable drizzle. Spoon thin ribbons over the cooled cake and let set for about 5 minutes. Cut into 10 wedges.

7. 07

   For a nut-free variation, omit the pecans; do not replace them with extra flour. Keep the pan size the same. When scaling for more servings, bake separate cakes in the original-size pans and check each cake individually; the ingredient multiplier does not adjust pan size or baking time.

8. 08

   Store the cooled cake covered in the refrigerator for up to 4 days and bring slices toward room temperature before serving. For longer storage, wrap individual unglazed slices tightly and freeze for up to 2 months; thaw covered in the refrigerator and glaze after thawing.