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freshly baked maple cake with a golden brown crust and a topping of chopped nuts is placed on a wooden cutting board. A single slice has been cut from the loaf, revealing a soft and moist inside. The background is a wooden surface.
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5 from 2 votes

Simple Maple Cake Recipe with Pecans

Moist and flavorful Maple Cake made with pecans and soaked in maple syrup. Perfect for any occasion! Easy to make with simple ingredients.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: cake, maple
Servings: 10
Calories: 364kcal

Equipment

Ingredients

  • 3 Eggs large
  • ¾ cup + 2 tablespoons Sugar
  • 1 tsp Vanilla extract
  • ½ cup Oil
  • ¾ cup Orange Juice
  • 1¼ cups + 2 tablespoons Flour
  • 1½ Baking Powder
  • ¼ tsp Salt
  • 1 cup Pecans/Walnuts
  • ½ cup Maple Syrup
US Customary - Metric

Instructions

  • Prepare pan: Preheat oven to 350°F (180°C). Line a 9x5-inch (24x12.5cm) loaf pan with parchment paper and lightly grease.
  • Mix wet ingredients: In a large bowl, beat eggs and sugar until pale and fluffy. Add oil, orange juice, and vanilla extract. Mix just until combined.
  • Add dry ingredients: Sift in flour, baking powder, and salt. Stir gently until the batter is smooth. Do not overmix.
  • Bake: Pour batter into prepared pan and bake for 10 minutes. Remove quickly, sprinkle chopped nuts evenly on top, and return to the oven. Bake 25–30 minutes more, or until a toothpick comes out clean.
  • Finish with maple: While warm, poke holes in the cake with a skewer or toothpick. Pour maple syrup evenly over the cake. Let it soak and cool completely before slicing.
  • Serve: Enjoy as is, or with a dollop of whipped cream or vanilla ice cream.

Notes

  • Maple syrup: Use pure maple syrup (not pancake syrup) for best flavor. Darker grades give a deeper, richer taste.
  • Nuts: Pecans add a buttery sweetness, walnuts bring a slight bitterness that balances the maple. You can also fold some into the batter for extra crunch.
  • Oil options: Neutral oils (canola, sunflower, light olive oil) work best. Melted butter can be used, but the cake will be slightly denser.
  • Orange juice: Freshly squeezed gives the brightest flavor, but bottled works too. Substitute with milk or buttermilk for a different twist.
  • Texture: Don’t overmix the batter, this ensures a soft, tender crumb.
  • Storage: Store covered at room temperature for 2 days, or in the fridge up to 5 days. The flavor actually deepens on the second day. Freeze slices (wrapped) for up to 2 months.

Nutrition

Calories: 364kcal | Carbohydrates: 44g | Protein: 4g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 49mg | Sodium: 93mg | Potassium: 152mg | Fiber: 1g | Sugar: 29g | Vitamin A: 114IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 1mg