Ingredients
For the vanilla cake:
¾ cup white sugar
4 eggs
200 g unsalted butter
2 cups all purpose flour
¼ teaspoon kosher salt
240 ml heavy cream
1 tablespoon vanilla extract
1 ¼ teaspoons baking powder
For the pecan topping:
130 g butter
⅓ cup maple syrup
⅔ cup light brown sugar
120 g raw pecan
Directions
Step 1
Preheat oven 340 F
Step 2
Grease the pan with butter, then line it with parchment/baking paper. Grease the parchment as well.
Step 3
Place a medium-sized saucepan over medium heat, then add the brown sugar, butter, and maple syrup. Mix them together until the sugar dissolves.
Step 4
Add the pecan and mix.
Step 5
Place the pecan mixture in the pan, spread evenly.
Step 6
For the vanilla cake:
Step 1
In a large bowl add the butter (make sure it’s very soft) with the vanilla extract and mix together.
Step 2
Add sugar, salt and mix. Then, add the eggs and whisk until combined.
Step 3
Sift in ½ of the dry ingredients (all-purpose flour, baking powder) and half of the heavy cream. Mix until the batter is smooth and lump free. Repeat with the other half of the heavy cream and the dry ingredients. Do not over-mix the batter.
Step 4
Pour the batter over the pecans and spread it evenly. Fill out only 3/4 of the loaf pan
Step 5
Bake for 60 minutes or until an inserted toothpick comes out clean.
Step 6
Allow the cake to cool for 10 minutes before flipping onto a plate.
