Fall in love with the tantalizing flavors of our Maple Pecan Chiffon Cake, topped with delicious browned butter icing. This mouthwatering recipe combines maple’s delicate sweetness and pecans’ richness. Get ready to elevate your taste buds to new heights!
Once in a while, a cake comes along that surprises me, and this was one of them. I loved the cake’s lightness; the creaminess of the browned butter icing, topped with crisp, browned pecans, was delightful.
The Alluring Flavors of Maple Pecan Chiffon Cake
You’ll taste the mix of fall’s finest flavors in every bite of our Maple Pecan Chiffon Cake. Thanks to the magic of whipped egg whites, the airy and moist chiffon cake is infused with pure maple syrup for a subtle flavor. The delicate crumb of the cake combines perfectly with the crunch of finely chopped pecans, creating an exquisite texture that will leave you craving more.
The Power of Browned Butter Icing
And now, let’s talk about the pièce de résistance – an indulgent browned butter icing. The deep, nutty undertones of the browned butter complement the cake’s maple and pecan notes, taking this dessert to the next level.
What Is A Chiffon Cake?
Chiffon cakes are produced from vegetable oil, eggs, sugar, flour, baking powder, and flavorings. They are incredibly light. It is simpler to beat air into the batter since vegetable oil is used instead of a standard solid fat like butter or shortening. Egg whites are beaten separately until stiff before being incorporated into the cake mixture; chiffon cakes (angel cakes and other foam cakes) are fluffy.
Ingredients You’ll Need To Make Maple Pecan Chiffon Cake:
This Maple pecan chiffon cake calls for several ingredients, but most of them are staples like flour, sugar, and eggs.
- Cake Flour – Cake flour is low in protein and gluten; its soft, tender texture directly translates into a light cake.
- Canola Oil
- Brown Sugar
- White Sugar
- Sea Salt
- Confectioners Sugar
- Maple Syrup – quality is important.
- Cream of Tartar
- Heavy Cream
How to Make A Maple Pecan Chiffon Cake
Grab a bowl and sift the cake flour, baking powder, and salt. Next, add the brown sugar and whisk the mixture by hand to combine.
Whisk together the yolks, oil, maple syrup, water, and vanilla in a small bowl. Add the liquid ingredients to the dry mixture by hand to combine and briskly stir with a rubber spatula until just smooth. Be careful to not overmix.
In the clean bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Add the cream of tartar and whip on high speed until soft peaks form. Lower the speed to medium speed and gradually add the sugar in a steady stream. Kick the mixer up to high speed and whip until the whites hold firm (not stiff) glossy peaks.
Fold a third of the whites into the batter using as few strokes as possible. Add the remaining whites, folding only until evenly incorporated. Lightly fold in the pecans during the last few strokes. Gently pour the batter into the prepared pan and bake until the top springs back when touched or a toothpick inserted in the middle comes out with a few crumbs attached, 50 to 55 minutes.
Remove the cake from the oven and let it cool upside down by inverting the cake pan onto its legs. To remove the cooled cake from the pan, slide a long thin knife or spatula along the sides to loosen it and knock the pan sharply on a hard surface until the cake drops out.
Frost the top and sides with brown butter icing. To cut the cake, use an angel food cake cutter, a serrated knife, and a sawing motion. Store in an airtight container for up to 3 days.
Make the Brown Butter Icing
Put the sugar in a medium mixing bowl and set aside.
Melt the butter in a small saucepan over medium heat. Using a pan with a light-colored bottom will help you keep track of the color. Let the color of the butter darken to a golden brown. Remove the pan from the heat once the butter is dark brown, and you begin to smell a nutty aroma.
You can either pour the butter off carefully to leave behind the milk solids, or you can keep and use the butter solids. Pour the butter into the bowl. Whisk until smooth, and then stir in the pecans.
As the butter cools, the icing will become firmer. If using the icing as a glaze, use it immediately. Let the icing cool to a good spreading consistency if you plan to use the icing as a frosting.
Tools you’ll need
- Eggs should be at room temperature. You can separate them when cold and then let them come to room temperature.
- Fold in the egg whites in three batches. Fold carefully to not deflate the egg whites and keep the cake light.
- Do not grease the cake pan. Use a tube pan with a removable bottom for the best results.