Maple & Pecan Layer Cake – from Cake Days by The Hummingbird Bakery

Are you a fan of Instagram? Well apparently women of our age are increasingly checking it out on our mobiles. And I’m glad I did because I spotted this whopper of a cake on our friend Bumble’s Instagram page.

Bumble’s marvellous Maple & Pecan Layer Cake

Maple & Pecan Layer Cake

Recipe by The Hummingbird Bakery, adapted & tasted by BumbleCourse: Sweet Treats
Servings

10-12

servings
Cooking time

25

minutes

In the good old days, pre Covid, I would visit one of the Hummingbird bakeries in London and happily queue for their signature Red Velvet Cup Cakes. Utter heaven in every bite. I already owned their book ‘Cake Days’, but it had remained unused on my bookshelf as my mantra then was “why bother to bake, when you can buy?” From March onwards it was a different story. I swiftly began to pine for proper cake. Some tasty morsel that would remind me of The Hummingbird Bakery sponge. With their book and the only small supplies of flour and caster sugar that I had, the cake that I was going to bake had to be super special. Not complicated and absolutely no long lists of ingredients. A cake that was easy and shouted “eat me”!

Maple and Pecan Layer Cake did just that, and so I am urging you to bake this yourself. It’s 3 layers of really moist sponge with texture and bite from the chopped pecans.  (I’m drooling as I type 🤤).
I made half the quantity of ‘Frosting’ which amply covered the inside layers. If you want the whole experience, then definitely ignore the previous sentence! You’ll need 3 20cm (8″) diameter loose bottomed sandwich tins.

Ingredients

  • For the sponge

  • 120g unsalted butter, softened

  • 400g caster sugar

  • 360g plain flour

  • 1 1/2 tbsp baking powder

  • 1/4 tsp salt

  • 360ml whole milk

  • 40ml maple syrup

  • 3 large eggs

  • 100g pecans, chopped

  • For the frosting

  • 240g unsalted butter

  • 750g icing sugar

  • 60ml whole milk

  • 1 tbsp maple syrup

  • Pecan halves to decorate

Directions

  • Preheat the oven to 170c/325F/gas mark 3 and line 3 x 20cm loose bottomed sandwich tins with baking paper.
  • Combine the butter, sugar, flour, baking powder and salt with an electric mixer at low speed until the mixture reaches a crumb-like consistency.
  • In a jug, whisk together the milk, maple syrup and eggs. Pour this mixture into the dry ingredients and mix with an electric mixer until well combined. Fold in the chopped pecans with a spoon.
  • Divide the cake batter equally between the 3 baking tins and bake for 20-25 minutes until the sponges are a golden brown and bounce back when lightly pressed. Leave them in the pan for a few minutes, then turn out and allow to cool completely on a wire rack.
  • Using an electric whisk or freestanding mixer with the paddle attachment, slowly mix the butter and icing sugar until fluffy and sandy in texture. In a jug mix together the milk and maple syrup, pour this into the butter and icing sugar while mixing on a low speed. When all the liquid is incorporated, adjust the speed to high and beat until it becomes soft and fluffy.
  • Once the sponges are cold, place the first layer on a plate, top with 3-4 tablespoons of the frosting, and smooth it down using a palette knife (adding a little more if needed).
  • Sandwich the second layer on top and cover with frosting, followed by the third layer of cake. If you like, frost the sides and top of the cake and decorate with pecan halves.

You can buy a copy of this fabulous cookbook HERE

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