|Maple and pecan goodness!|
Seriously, if you enjoy baking and you have not yet purchased this book, what are you waiting for? This week’s Baked Sunday Mornings challenge is for this wonderful Maple Cake – cupcakes, actually – and creamy, yummy Maple Cream Cheese Frosting!
I decided to make a Bundt cake instead of cupcakes – frankly, because it was a lot less work! And I really need to learn how to pipe frosting.
The only other change I made was to use Pecans instead of Walnuts.
|Stirring toasted pecans into the cake batter|
I know it sounds silly, but I thought this cake tasted like pancakes! The cake has a medium crumb that’s a touch dry and it’s studded with toasted nuts. It’s not terribly sweet – maple syrup is the only sweetener. So, the sweet frosting is just right. I topped it with coarsely chopped Pecans.
|Delicious, Delicious, Delicious!|