Wednesday, July 21, 2010

Maple Pecan Cake

This is like a pancake in cake form! This recipe was adapted from "Cooking Light" magazine.
Maple Pecan Cake: serves 16 ( 5 points +)

  • 1 c. Log Cabin sugar free maple syrup
  • 1 c. Breakstone's FF sour cream
  • 1/4 c. butter, melted
  • 1 tsp. vanilla
  • 1 egg
  • 2-1/2 c. flour
  • 1 tsp. baking soda
  • 1/4 c. chopped pecans, toasted
  • 1/2 tsp. salt


  • 1-1/2 c. powdered sugar
  • 2-1/2 T. Log Cabin sugar free syrup
  • milk to desired consistency ( about 1 T.)
  • 1/8 tsp. salt
  • 1/4 c. chopped pecans, toasted

Preheat oven to 350 and spray an 8 or 9" square pan with cooking spray.
Mix first 5 ingredients until blended. Combine flour with baking soda, pecans and salt. Add to the butter mixture and blend. Spread in the prepared pan. Bake 30 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool completely.

For frosting, combine all ingredients except pecans, mixing well. Frost cake and sprinkle with pecans.

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