Maple syrup and pecans.
Man, they are one good match – they’re basically made for each other. Am I right, or am I right?
I have recently (by recent I mean like 2 months ago) discovered the joy of pecan butter. It makes trips to Whole Foods EVEN MORE EXCITING (if that’s even possible): you get to turn on the nut grinder.
No that’s not some weird figure of speech. You (may) know what I’m talking about (probably not…). Those huge grinders filled with pistachios, pecans, almonds and peanuts, then you flick a switch and watch them get ground into a delicious butter. It’s like a self-serve froyo place – except a billion times better because you can’t make pecan butter and maple syrup toast with vanilla froyo.
But seriously – pecan butter on sunflower seed toast with a drizzle of maple syrup and a sprinkle of maldon salt. OH EHM GEE. Its like eating pecan pie for breakfast.
Anywho, while I wait for Maple Pecan Pie Day (a.k.a Thanksgiving) to roll around, I have to find other ways to eat as much maple-pecan food as I can.
That’s why these cakes are here.
I made a video for you again (and some .gifs – you know by now how obsessed I am with them)! and got my super-sassy-awesome-youtuber-friend Bea (a fellow maple adorer) to help me out .
She mostly kept me entertained throughout shooting while we chatted about ginger-bread-latte-scented candles, and the pronunciation of pecan; ‘pee-can’ or ‘peh-cahn’ . Although that quickly turned into us saying bacon as ‘bahcahn’ pretty much all day.
These are sooooo simple, and literally take 45 minutes to make from scratch – and that includes baking time!
What you end up with is a warm pecan and brown sugar cake, floating on a pool of caramelised-maple sauce. I topped mine with (no, not cinnamon..) whipped cream which is incredibly easy to make (see the recipe notes) and a sprinkle of pecans.
This is good stuff people.
Are you hypnotized by that, or what?
– For the whipped cream – put about 1/2 cup of heavy cream, double cream, or whipping cream into a medium bowl. Whisk for about 5 minutes by hand (or like 1-2 minutes with an electric whisk) until it starts to thicken, then stir gently with the whisk until it has thickened to whatever thickness you want (don’t over mix or it will start to separate).
-If you don’t have self-raising flour, you can easily substitute it with 1 1/4 cups all purpose flour + 1/4 tsp salt + 2 tsp baking powder.
- ½ cup butter
- ⅓ cup brown sugar
- 1 egg
- 1¼ cups self raising flour (see notes)
- ½ cup milk
- 1 cup pecans, chopped
- ½ cup maple syrup
- 2 tbsp brown sugar
- ¼ tsp salt
- 2 tsp cornstarch (aka corn flour)
- 1⅓ cups boiling water
- optional: 1 tsp maple flavouring
- Preheat your oven to 350 degrees F (180 degrees C) Grease 4-6 ramekins or deep oven proof glass/ ceramic dishes.
- In a medium saucepan, melt the butter. Take off the heat and stir in the ⅓ cup of brown sugar, egg, flour and milk until just combined. Fold in the chopped pecans and spoon into the prepared ramekins.
- In a jug, stir together the maple syrup, 2 tbsp of brown sugar, salt, cornstarch and maple flavouring (if using). Add the boiling water and stir together. Pour this over the cake batter, then bake for 20-30 minutes, when a toothpick inserted into the centre of the cake comes out clean.
- Serve warm.