Maple Pecan Loaf Cake with Pumpkin Frosting

Maple Pecan Loaf Cake with Pumpkin Frosting
Recipe inspired by:  Kosher Kollege's Lemon Blueberry Loaf Cake   Recipe made by:  Robbie Shorr

Recipe inspired by: Kosher Kollege's Lemon Blueberry Loaf Cake

Recipe made by: Robbie Shorr

Pumpkin and autumn are the modern Cheech and Chong - where you find one, you're sure to find the other. Now, this is completely justified, as pumpkin is truly a fantastic flavor. However, there are many other tastes that go with it that haven't gotten as much love in the Pumpkin Spice Latte era, including my two favorites, maple and pecan.

While just the thought of these three flavors together should make your mouth water, they're not the easiest to incorporate into a dish. First and foremost, pumpkin puree and maple syrup are both liquidy ingredients, and using both of them in a dough or batter seemed to me like a surefire way of creating a dessert with a disastrous texture. I realized that this could be avoided by using the pumpkin as a frosting, as opposed to using it in the batter. Additionally, pumpkin and maple are both sweet flavors, and a powerful dose of both could definitely overwhelm the palette. This problem was solved by adding a generous sprinkle of ginger to the pumpkin frosting, providing just the right compliment to the sweetness.I frosted the cake in the middle as well as on the outside, in order to distribute the smoothness of the frosting to as many bites as possible.

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I candied the pecans on the stovetop in a simple mixture of water, salt, vanilla, and brown sugar, to inject them with as much flavor as possible.

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The end result was a cake which combined all three of my favorite tastes of autumn (aside: I used to think that the names of seasons needed to be capitalized) without compromising on texture or flavor.

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Why this recipe is good for college students:

  • This recipe calls for only the simplest baking ingredients.

Why this recipe is good for those who keep Kosher:

  • This recipe (like most cakes) is easily made parve. Additionally, pretty much all flavoring options can be found kosher.

What I would do differently if I made this recipe again:

  • Even though I’ve now made two iterations of the same base recipe, the flavor combination options are still endless… what can you come up with?
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Maple Pecan Loaf Cake with Pumpkin Frosting
A delicious, perfect-for-autumn recipe based off of a previous Kosher Kollege success! The sweetness of the maple syrup is perfectly offset by a hint of ginger in the pumpkin frosting.
Ingredients
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • splash vanilla
  • 1/4 cup maple syrup
  • 3/4 cup almond milk
  • 1/2 cup pecans
  • 1/4 cup brown sugar
  • pinch salt
  • 1 cup pumpkin puree
  • 1/4 cup powdered sugar
  • sprinkle cinnamon
  • sprinkle ginger
Instructions
1. Preheat the oven to 350°F and grease a 9″x5″ loaf pan.2. In a medium bowl, whisk together the 1 1/2 cups of flour, the baking powder, and the salt.3. In a large bowl, mix together the vegetable oil, sugar, eggs, and vanilla.4. While mixing, add the flour mixture and milk to the wet ingredients as follows: some flour mixture, some milk, rest of the flour mixture, rest of the milk.5. Mix some maple syrup into the batter, adding enough to create a cake-like consistency.6. In a small bowl, combine the brown sugar, vanilla, and salt into some water. Stir thoroughly. It’s alright if not everything dissolves.7. Add the pecans to a medium saucepan over medium-high heat. Toast for 2-3 minutes, until they start to develop a new smell.8. Pour the sugar mixture into the pan, stirring the pecans all the while. Continue stirring for 15 seconds.            9. Pour the pecans onto a flat, heatproof surface to let them cool.10. Pour some of the batter into the loaf pan, about 1/4″ high.11. Fold the pecans into the remaining batter.12. Pour the rest of the batter into the loaf pan. Bake at 350°F for 55-65 minutes, or until the loaf has just developed a golden brown crust.13. Mix together the pumpkin pureé and powdered sugar until you’ve created a slightly-runny frosting. Add the cinnamon and ginger. Add more ginger than you would think to add in order to counteract the sweetness of the powdered sugar.14. Once the loaf has cooled, slice it in half lengthwise. Spread some of the pumpkin frosting in the middle. Stick the loaf back together and frost the outside.
Details
Prep time: Cook time: Total time: Yield: 1 9"x5" cake