For the Cake

• 4 large eggs
• 1 cup sugar
• 1 tsp vanilla
• 3 fl oz maple syrup
• ¾ cup butter, room temperature
• 1½ cups all-purpose flour
• 2 tsp baking powder
• 1½ cups pecans, toasted and chopped fine
• 2 medium Granny Smith apples, cored and chopped

For the Butter-Maple Syrup Glaze *add to cake halfway through baking*

• 3 fl oz maple syrup
• 3 oz butter

Garnish (optional)

• confectioners sugar

Special Equipment

• electric mixer
• 8" cake pan

Toast the Pecans

1. Preheat oven to 350º
2. Spread chopped pecans on baking sheet and bake for 10 minutes

Mix Ingredients & Start Baking

1. Beat first five ingredients with beater attachment for 5 minutes, or until light and creamy
2. Sift together flour and baking powder and beat into wet ingredients until just mixed
3. Add in ⅔ of the chopped pecans.  Pour into 8” greased and lined cake pan.  Top with chopped apples, pressing the fruit down into the batter
4. Bake 30 minutes in 350º oven
5. Meanwhile, make Butter-Maple Glaze. Melt 3 oz of butter and add in maple syrup. Set aside

Add Glaze & Finish Baking

1. After first 30 minutes, take cake out of oven, pour butter-maple syrup mixture over evenly over top and scatter remaining chopped pecans. Bake another 30 minutes or until cake springs back when lightly pressed in center and the apples and pecans are deep golden brown
2. Cool in the pan
3. Remove to plate and dust with confectioners sugar (optional). Slice into generous wedges and serve