Soft Maple Cake with Pecan Crumble
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INGREDIENTS
- 4 large eggs
- ⅓ cup/70 grams white sugar + ⅓ cup/70 grams brown sugar
- 2 heaping tablespoons date syrup
- ⅔ cup/140 milliliters oil
- 1 cup/240 milliliters cold milk / orange juice
- 2½ cups/300 grams flour
- 1 tablespoon/15 grams baking powder
- 1 tablespoon vanilla extract or 1 teaspoon vanilla paste
Crumble:
- ⅓ cup/50 grams flour
- 3½ tablespoons/50 grams cold butter
- ¼ cup/50 grams brown sugar
- ½ cup/50 grams natural pecans
- Pure maple syrup for drizzling
MY NOTES
FAQ
Can I substitute the milk with a non-dairy alternative?
You can substitute milk with non-dairy options like almond, soy, oat, or coconut milk. For a similar texture and moisture, use unsweetened varieties. Coconut milk adds richness, while almond or oat milk will give a more neutral flavor. The substitution keeps the cake moist without significantly altering its flavor. Make sure to use cold non-dairy milk as you would with regular milk in the recipe. This substitution works well to create a parve (dairy-free) version, which is perfect for various dietary needs and kosher observances.
How do I prevent the crumble from sinking?
Pulse the ingredients briefly to achieve a texture similar to couscous, without large lumps. Avoid over-processing, as finer crumbs are less likely to sink. Additionally, pour the batter into the pan, sprinkle the crumble evenly on top, and avoid pressing it down. Using convection mode (“turbo”) or preheated oven helps set the batter quickly, preventing the crumble from sinking. If the cake is very moist or dense, you might chill the crumble briefly before adding it, enhancing its stability during baking.
Can I make this maple cake gluten free?
You can make a gluten free version of this maple cake by substituting all-purpose flour with a gluten free flour blend. Choose a blend specifically for baking, as these usually contain xanthan gum or similar binding agents to help the cake hold its structure. Almond flour or coconut flour alone isn’t recommended since they absorb moisture differently and may affect texture. Use a 1:1 gluten-free baking flour, and check the cake with a toothpick, as gluten free cakes sometimes take longer to bake. This ensures the final result will still be light, moist, and fluffy.
How should I store the maple cake to keep it moist?
Store the maple cake in an airtight container at room temperature for up to three days. If you need longer storage, refrigerate it, also in an airtight container, for up to a week. For the best flavor and texture, bring refrigerated cake to room temperature before serving. For even longer storage, wrap the cake tightly in plastic wrap and place it in a freezer-safe bag or container, then freeze for up to three months. When ready to enjoy, thaw at room temperature and drizzle with a bit of maple syrup if desired.
Can I freeze the maple cake after baking?
Freeze this maple cake for up to three months. Once it has completely cooled, wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. This prevents freezer burn and preserves its moisture and flavor. When you’re ready to serve it, thaw the cake at room temperature for a few hours or overnight in the fridge. You may want to drizzle a bit of fresh maple syrup over the cake before serving to enhance the flavor and texture after thawing.
What’s the best way to tell if the cake is fully baked?
Insert a toothpick or cake tester into the center after about 40-50 minutes of baking. If it comes out clean or with just a few crumbs, it’s done. If batter sticks to it, bake for a few more minutes and test again. The cake should also spring back slightly when touched on top. Keep an eye on the color; it should be golden brown and the edges should pull slightly from the pan. Avoid over-baking to keep the maple cake moist and soft.
Can I use honey instead of maple syrup for this recipe?
Honey can replace maple syrup, but it will alter the flavor slightly, giving a milder, floral sweetness rather than maple’s distinct flavor. Since honey is sweeter than maple syrup, reduce the quantity slightly, using about 3/4 of the amount. Honey also makes the cake slightly denser due to its thicker consistency, so consider adding a tablespoon of water to balance the texture. If using honey as a topping, drizzle it on when the cake is warm, as it spreads and absorbs better into the cake when heated.
How long does this maple cake stay fresh?
This maple cake stays fresh for up to three days at room temperature when stored in an airtight container. For extended freshness, refrigerate it in an airtight container for up to a week. To preserve its moist texture and flavor, bring the cake to room temperature before serving if stored in the fridge. You can also freeze the cake, wrapped well, for up to three months, and it will maintain its moistness and flavor. Thaw it at room temperature, and it will taste just as delicious as freshly baked.
Can I use whole wheat flour instead?
You can use whole wheat flour, but it may make the cake denser and darker in color. For a lighter texture, use a blend of half whole wheat and half all-purpose flour, which preserves some fluffiness while adding whole wheat’s nutty flavor. If using only whole wheat flour, you may need to add a tablespoon or two of extra liquid (milk or juice) since whole wheat absorbs more moisture. Check the texture while mixing, and be mindful not to overmix to maintain the cake’s lightness.
