Maple-Pecan Cake With Bourbon Glaze
Ingredients
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nonstick cooking spray
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1 cup sugar
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¼ cup light brown sugar
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½ cup melted unsalted butter
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¼ cup canola oil
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3 large eggs
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3 tablespoons maple syrup
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Prepare the pan
Lightly coat the interior of an 8 x 8” square baking pan with nonstick spray. Make a sling by placing a strip of parchment paper across the length and width of the pan so that the paper overlaps the edges. The overhang will help you remove the cake later.
nonstick cooking spray
square baking pan
parchment paper
Start the cake
In a large bowl, combine the sugar, brown sugar, melted butter, oil, eggs, and maple syrup. Whisk until smooth.
1 cup sugar
¼ cup light brown sugar
½ cup melted unsalted butter
¼ cup canola oil
3 tablespoons maple syrup
3 large eggs
whisk
large bowl
measuring cups
measuring spoons
liquid measuring cup
Add the remaining wet ingredients
Add the buttermilk, bourbon and vanilla. Whisk until smooth.
½ cup buttermilk
1 tablespoon bourbon
1 tablespoon vanilla extract
Add the dry ingredients
Add the flour, corn starch, baking powder and salt to the bowl. Use a spatula to fold the ingredients together until the batter is mostly smooth. Some small lumps are fine.
2 cups all-purpose flour
3 tablespoons corn starch
1½ teaspoons baking powder
½ teaspoon salt
spatula
Add the pecans and finish the cake
Gently fold the pecans into the cake batter. Pour the batter into the prepared pan, spreading it evenly and smoothing the top. Tap the pan gently on the counter to release air bubbles.
1 cup chopped pecans
Bake the cake
Transfer the baking pan to the middle shelf of the June Oven. Bake the cake 1 hour, until a wooden skewer or toothpick comes out clean when inserted in the center. June will notify you when the cake is ready. If desired, follow on-screen instructions to continue cooking.
Cool the cake
Remove the cake from the June Oven and set on a cooling rack. Allow the cake to cool completely, at least 2 hours. If desired, you can speed cooling by using the parchment overhang to lift the cake out of the pan to cool on a cooling rack.
cooling rack
Start the glaze
When the cake is completely cooled, combine the brown sugar, butter, maple syrup and cream in a medium pot or saucepan. Set the pot or pan over medium-high heat and bring the ingredients to a boil, whisking occasionally to avoid boiling over or scorching.
¼ cup unsalted butter
⅓ cup light brown sugar
¼ cup maple syrup
¼ cup heavy whipping cream
pot
Finish the glaze
Boil the glaze 2 minutes, whisking and reducing the heat as necessary to avoid boiling over. Remove the glaze from the heat and whisk in the bourbon or vanilla, if using. Use caution as the bourbon may increase the bubbling. If desired, add more bourbon to taste.
1 tablespoon bourbon
Glaze the cake
Transfer the cake to a serving plate. Pour the glaze evenly over the surface of the cake and gently spread to the corners to cover the top, allowing some glaze to drip down the sides. Use as much or as little glaze as you'd like.
serving plate
Garnish and serve
If desired, decorate the cake with pecans and flaky salt before serving or cover and store. The covered cake can be stored at room temperature for about 1 day or 3 days if refrigerated. Bring the cake to room temperature before enjoying.
⅓ cup chopped pecans
flaky sea salt