Perhaps equally importantly (lol) it is where I discovered Maple Syrup. Not the Aunt J variety which is like 2% Maple Syrup, but the real deal. We always talk about umami as another flavour dimension present in things like soy sauce, but I truly believe a good maple syrup has those notes too. Those, can’t quite put a finger on it, deep, seductive notes.
Flour
This recipe for Maple Pecan Cake is adapted from one of my favourite books of all time, the simply named Flour. Joanne Chang’s cake is made with a different technique, with the addition of cranberries and using cake flour. I really wanted this cake to be easier, simpler, and a little sturdier. I wanted a Maple Pecan Cake that you could pick up and take a bite of while sipping your evening chai. Chai and Maple Pecan Cake sounds like quite the apropos fusion of my two cultures doesn’t it? Even more so when you factor in that Pecans are wildly popular in Southern treats and I spent four happy years in Lexington, VA noshing on Pecan Pralines made by friends’ grandmothers. I debated added a glaze to this recipe to amp up the maple flavour. Then my daughter pointed out the obvious. If I want something to taste more maple-y shouldn’t I just add more maple syrup? Aha! So instead of whisking together a topping I simply drizzle some maple syrup over and call it a day.
Kinds of Maple Syrup
Now mind you all Maple Syrups are not created alike. Grade A maple syrup has a milder taste vs a Grade B one. I highly recommend getting a Grade B syrup. Trust me when I say it is a significant difference. Oh and all real Maple Syrup bottles are labelled with the Grade. Hope all my Canadian friends have a sweet long weekend. I hope you try the cake and would love to see your recreations! Please rate the recipe below and tag me on instagram @flourandspiceblog - happy baking! Pin this for later!
