This cake allows you to enjoy great fall flavor while avoiding some of the guilt of such a rich, flavorful dessert.
I love summer and wish it could stick around a little longer, but now that Labor Day has passed and kids are back in school, it’s time to start thinking about fall. For me, that means starting to test recipes and plan for Thanksgiving so that I can find ways to have a full-flavor holiday with less guilt, and this cake is a great example of that. It combines everyone’s favorite fall flavor (pumpkin spice) with a flavor I quickly learned to love when I came to America (maple syrup), but because I use organic whole wheat pastry flour and golden flaxseed meal it’s also full of omega-3 and fiber.
Yield: Will depend on the size of your slices, but you should be able to get at least 6-8 servings out of it.
Cake Ingredients
- 2 1/2 cups organic whole wheat pastry flour
- 2 tsp pumpkin pie spice
- 2 tbsp golden flaxseed meal
- 1/2 tsp kosher salt
- 1 cup maple syrup
- 1/2 cup canola or vegetable oil
- 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp baking soda
- 1 cup boiling water
Frosting Ingredients
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups confectioners sugar
- 3/4 tsp kosher salt
Glazed Pecan Ingredients
- 1/4 cup raw pecans
- 1 1/2 tbsp maple syrup
Method
Preheat oven to 350°F. Grease two 9-inch round cake pans. In a medium bowl, combine flour, pumpkin pie spice, 1/2 tsp salt, and flaxseed meal. Set aside. Mix baking soda into boiling water until dissolved. Set aside.
In a large bowl, mix syrup, oil, brown sugar, and granulated sugar until smooth. Add egg and mix again.
If using hand mixer, turn it to low speed. Add flour mixture slowly until well incorporated.
Gradually add baking soda mixture, and mix until combined.
Divide batter equally between the two cake pans.
Bake for 20-25 minutes, until a toothpick comes out clean. Let the cakes cool for about 20 minutes. Run a knife around the edges of the pan, turn it over onto a cooking rack, and let cool completely.
In a big bowl, beat cream cheese and butter until well-mixed and somewhat fluffy.
Slowly add confectioner’s sugar and 3/4 tsp of salt. Beat until well-mixed.
Place one cake layer on a serving platter or cake stand. Spread about 1 1/2 cups of frosting. Place second cake layer on top and spread the remaining frosting.
Top with glazed pecans (see below).
Method for Glazed Pecans
Preheat a dry non-stick pan over medium-high flame. Add pecans and maple syrup.
Stir frequently until syrup is caramelized (about 3-5 minutes). Let cool on foil or parchment paper.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.