I meant to write this post sometime in February or March, traditionally the beginning of maple syrup production in North America. However, like many things these days, I got a little behind so here we are in April and I’m just getting around to featuring this unique book. Bear Goes Sugaring by Maxwell Eaton III is a book packed with both information and fun. The book follows Bear as she cares for her stand of Sugar Maple trees and taps them for syrup in the spring. The information is presented through a combination of text, colorful illustration, and speech bubbles that is fun to read and easy to follow. I was amazed at how much information is in this book and I love that it can be read at several different levels. For younger kids, the main text on each page gives a good, basic overview of how maple syrup is made and they will enjoy following the antics of the dog and squirrel who follow Bear on her chores. For older kids, or even adults, the sidebars, labels, and picture captions contain a wealth of details about exactly how maple sap is gathered, processed, and turned into maple syrup.
While I tend to think of maple as an autumnal flavoring, most maple syrup is actually gathered and processed in the early spring, usually February through March. It feels a little funny to feature a recipe containing maple and pecans in the Spring, but if you live near a center of maple syrup production, this is a great time of year to visit a farm and get a feel for how this process works. This recipe for Maple Pecan Snack Cake is a delicious treat for any time of year, and any time of day!
I can’t remember when I first heard the term “snack cake” but I’ve been intrigued by the concept ever since. I feel like labeling something a “snack cake” gives it more purpose than just a regular dessert cake; it exists for snacking. I don’t know if there is an official definition for what a snack cake is, but I tend to think of it as any cake that is denser and a little less sweet than a traditional dessert. Snack cake is sort of like a coffee cake, but even a bit denser than that so that it can be easily cut into squares and stand up to a little traveling. This cake is dense enough to be sent in a lunch or carried on a picnic without crumbling and the pecans make it a little more filling than a traditional dessert cake.
Maple Pecan Snack Cake
Preheat the oven to 350ºF and line an 8 X 8 inch pan with parchment paper. In the bowl of a stand mixer fit with a paddle attachment, or in a large mixing bowl with a wooden spoon, beat together the cooled butter, maple syrup, eggs, brown sugar, and vanilla until a smooth batter forms.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, or using a wooden spoon, gradually add the dry ingredients to the butter mixture, beating until well-combined. Turn off the mixer and use a spatula to fold the chopped pecans into the batter, reserving 1/4 cup of pecans for topping.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until the edges begin to brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool 10 minutes in the pan before lifting the cake out with the parchment paper and allowing it to cool completely on a cooling rack.
In a small bowl, whisk together the powdered sugar, maple syrup and vanilla extract for the glaze. Whisk until smooth and just thin enough to drizzle slowly from the end of a spoon. If the glaze seems to thick, add a few more drops of maple syrup and whisk to combine. If the glaze seems to thin and watery, add more powdered sugar, a teaspoon at a time, and whisk to combine. Once glaze is the right consistency, use a spoon to drizzle the glaze over the top of the cooled cake. Sprinkle the reserved chopped pecans over the glaze. Cut cake into squares and serve.
Ingredients
Directions
Preheat the oven to 350ºF and line an 8 X 8 inch pan with parchment paper. In the bowl of a stand mixer fit with a paddle attachment, or in a large mixing bowl with a wooden spoon, beat together the cooled butter, maple syrup, eggs, brown sugar, and vanilla until a smooth batter forms.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, or using a wooden spoon, gradually add the dry ingredients to the butter mixture, beating until well-combined. Turn off the mixer and use a spatula to fold the chopped pecans into the batter, reserving 1/4 cup of pecans for topping.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until the edges begin to brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool 10 minutes in the pan before lifting the cake out with the parchment paper and allowing it to cool completely on a cooling rack.
In a small bowl, whisk together the powdered sugar, maple syrup and vanilla extract for the glaze. Whisk until smooth and just thin enough to drizzle slowly from the end of a spoon. If the glaze seems to thick, add a few more drops of maple syrup and whisk to combine. If the glaze seems to thin and watery, add more powdered sugar, a teaspoon at a time, and whisk to combine. Once glaze is the right consistency, use a spoon to drizzle the glaze over the top of the cooled cake. Sprinkle the reserved chopped pecans over the glaze. Cut cake into squares and serve.
