Home Recipes Sweets Maple-Pecan Chiffon Cake

Maple-Pecan Chiffon Cake

Maple-Pecan Chiffon Cake

A lovely Cream Cheese Frosting tops this elegant dessert to create a delightful Maple-Pecan Chiffon Cake. Maple-Pecan Chiffon Cake pictured with Cardamom Butter Cookies and Creamy Lemon & Raspberry Tartlets

Maple-Pecan Chiffon Cake
Serves: 1 (9-inch) cake
  • 2 cups cake flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup finely chopped toasted pecans
  • ½ cup firmly packed light brown sugar
  • 7 large eggs, separated, room temperature
  • ¾ cup water, room temperature
  • ½ cup vegetable oil
  • 2 teaspoons maple extract
  • ½ teaspoon cream of tartar
  • Cream Cheese Frosting (recipe follows)
  • Garnish: sugared fresh rosemary* and sugared fresh cranberries*
  1. Preheat oven to 350°. Line bottoms of 3 (9-inch) round cake pans with parchment paper.
  2. In a large bowl, sift together flour, granulated sugar, baking powder, and salt. Transfer flour mixture to the bowl of a stand mixer fitted with paddle attachment. Add chopped pecans and brown sugar, beating together at low speed until blended.
  3. In a small bowl, whisk together egg yolks, ¾ cup water, oil, and maple extract until smooth. Add egg yolk mixture to flour mixture, beating at medium-low speed until well blended, 1 to 2 minutes, stopping to scrape down sides of bowl. Transfer batter to a large bowl.
  4. Thoroughly clean mixer bowl. Using whisk attachment, beat together egg whites and cream of tartar at medium-high speed until stiff peaks form, 1 to 2 minutes. Gently fold egg white mixture into batter in fourths. Divide batter among prepared pans, spreading evenly with an offset spatula.
  5. Bake until golden brown and tops spring back when lightly touched, 18 to 20 minutes. Let cakes cool in pans for 10 minutes.
  6. Using a thin knife, loosen cake edges from sides of pans. Invert cakes onto wire racks. Let cool completely.
  7. Place a cake layer on a serving plate.
  8. Spoon approximately 1½ cups Cream Cheese Frosting into a piping bag. Cut a ½-inch hole in piping bag tip. Pipe frosting over cake layer. Using a large offset spatula, spread frosting in an even layer. Repeat with second cake layer and 1½ cups frosting. Top with remaining cake layer. Spread remaining frosting on top and sides of cake. (See Kitchen Tip to achieve look pictured.) Refrigerate until ready to serve.
  9. Just before serving, garnish with sugared rosemary and sugared cranberries, if desired.
For an elegant ridged pattern, place frosted cake on a cake turntable or a lazy Susan. Using the tip of a small offset spatula lightly pressed at the cake’s base, spin turntable and pull spatula gradually toward top. Repeat with top of cake, starting at center, working out to edge of cake, creating a spiral design. Smooth edges as needed.

*To make sugared cranberries and sugared rosemary, combine ½ cup granulated sugar and ½ cup water in a medium saucepan. Bring to a boil and cook, stirring occasionally, until sugar dissolves. Remove from heat and let cool to room temperature. Working in batches, dip rosemary and cranberries in sugar mixture, coating thoroughly; remove and let stand on a wire rack placed over a large rimmed baking sheet for 45 minutes. Dip glazed rosemary and glazed cranberries in sanding sugar, coating well on all sides and shaking off excess. Use within an hour.

Cream Cheese Frosting
Serves: approximately 6 cups
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 6 cups confectioners’ sugar
  1. In a large bowl, beat together cream cheese, butter, vanilla extract, and salt at medium speed until thick and creamy. With mixer at low speed, gradually add confectioners’ sugar until combined. Increase speed to medium and beat until light and fluffy. Use immediately.


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