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Maple Pecan Pear Cake with Tahini Maple Glaze

This beautiful maple pecan pear cake is light and fluffy with a gorgeous texture from roasted and ground pecans and moist pear. The pure maple syrup gives a lovely aroma and intense flavour which perfectly matches with pecans and pears. An optional tahini maple glaze makes this cake extra special!
Course Dessert, Snack
Cuisine British
Keyword Maple pecan cake, maple syrup, Pears, pecans
Prep Time 25 minutes
Cook Time 50 minutes
Resting time 10 minutes
Total Time 1 hour 25 minutes
Servings 12 Slices
Author Sasha

Equipment

  • Stand mixer or hand held mixer

Ingredients

For the cake

  • 1 cup (115g) pecans
  • ½ cup (115g) unsalted butter, softened to room temperature
  • cup (70g) packed brown sugar
  • 2 large eggs
  • ½ cup (120ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 can (411g/14.5oz) can peeled pears drained and mashed (225g/8oz drained weight, 1 cup mashed)
  • 1 ¾ cups (210g) plain flour (all-purpose flour)
  • 1 teaspoon bicarbonate of soda baking soda
  • 1 1/2 teaspoons cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon fine sea salt
  • 1-2 blush pears cored and cut into ¼ inch thick slices to top
  • 2 tablespoons pecans roughly chopped
  • 1 tablespoon demerara sugar optional

For the tahini maple glaze

  • 1 tablespoon tahini
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup icing sugar
  • 1 tablespoon milk plus extra if needed
  • Pinch of salt

Instructions

  • Preheat oven to 180C/350F. Grease and line a 9 inch round cake tin with parchment paper.
  • Spread the pecans out on a baking sheet and toast in the oven for 5-8 minutes until fragrant. Set aside to cool.
  • In the bowl of a stand mixer, beat together the butter and brown sugar until light and fluffy.
  • Next beat in the eggs one at a time until fully combined, scraping down the sides of the bowl as necessary. Add the maple syrup and vanilla and continue beating until combined and smooth.
  • Mix in the pears until combined.
  • Add ½ cup of the pecans to the bowl of a food processor and pulse until finely ground - but take care that you don’t blitz them into butter! Roughly chop the remaining pecans.
  • In a medium bowl, whisk together the finely ground pecans, flour, baking soda, cinnamon, nutmeg and salt.
  • Add the dry ingredients to the wet ingredients and gently stir in until just combined. Fold in the chopped pecans.
  • Pour the mixture into the prepared cake pan. Top with the sliced pear, a few extra chopped pecans and a sprinkle of demerara sugar if desired. Bake for 40-50 minutes - you want a cake tester or toothpick inserted into the thickest part of the loaf to come out clean. If it’s not ready, return to the oven and continue to check in 5 minute intervals. Leave to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
  • Once cool, if desired, top with chopped pecans and a drizzle of maple syrup or tahini maple glaze. Makes 12 slices.

For the tahini maple glaze

  • In a small bowl, whisk together the tahini, maple syrup, vanilla extract, icing sugar, milk and salt until smooth. If the glaze is too thick, add extra milk a teaspoonful at a time, but take care not to add too much as we want the glaze to be thick enough to drizzle nicely.

Notes

Refer to the tips and additions in detail in the post above.