*This post is sponsored by the American Pecan Council. All opinions are my own.
I learned something new recently: did you know that pecans are indigenous to the United States? I had no idea. Not only that, but they are the only major tree nut that is native to America. Kind of cool, eh? They are also harvested in the fall, by literally shaking their trees – you all know how I love using seasonal ingredients. Pecans are about as seasonally Autumn as it gets!
So now that we are into November and Thanksgiving is right around the corner, a day where we celebrate with gratitude the privilege that it is to live where we do, I thought baking up a treat with pecans in the mix was just oh-so appropriate.
While we are on the subject of pecans, did you know that they are a nutrient powerhouse?! I mean, I already love pecans, but the fact that they are loaded with protein, good fats, and fiber just makes them that much more fantastic. Compared to other nuts, pecans have the lowest amount of carbs, yet the highest amount of fiber. While pecans are wonderful in hundreds of different applications, both savory and sweet, I wanted to use them for this recipe in my favorite of food groups(yes, it’s it’s own group, I swear): CAKE.
With their rich, buttery flavor I thought they would go so nicely with this gingerbread cake, all wrapped up in spices and maple caramel. Plus, pecans make the most beautiful decoration for topping a rustic cake such as this. This cake is dense and sturdy, so the pecans won’t sink to the bottom of the cake while baking but stay on top of the batter.
The cake itself is full of spice with a soft, buttery texture. It’s not overly sweet and uses only unrefined sugar so that the poached pears and maple caramel add the needed sweetness without overdoing it. Make sure you serve this cake warm for the best texture and flavor(a little vanilla ice cream doesn’t hurt, either).
- FOR THE POACHED PEARS:
- 2 cups Apple Cider
- 1 Cinnamon Stick
- 6 Whole Cloves
- 3 small Pears, peeled (cored from the bottom up, if desired)
- FOR THE CAKE:
- 12 tablespoons(1½ sticks) Salted Butter, softened
- ⅔ cup Coconut Palm Sugar
- ½ cup Molasses
- 1 tablespoon Vanilla
- 3 Eggs
- 2½ cups AP Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- ½ teaspoon Ground Cloves
- 1½ teaspoons Cinnamon
- 1 teaspoon Ground Ginger
- 1 cup Plain Greek Yogurt
- 20+ Pecan Halves (about ½ cup) , sorted(choose the nicest looking nuts)
- FOR THE MAPLE CARAMEL:
- ¾ cup Maple Syrup
- Pinch of Salt
- ¾ cup Coconut Cream
- 2 tablespoons Salted Butter
- ½ cup Pecan Pieces, toasted**
- ½ teaspoon Vanilla
- FOR THE POACHED PEARS:
- Place the cider, cinnamon stick, and cloves in a smaller saucepan with steep sides and bring to a boil. Add the pears, stem up, and reduce heat to a simmer.
- Simmer for 10-15 minutes, or until pears are tender. Remove the pears and place on a paper towel to soak up extra liquid. Discard the poaching liquid or enjoy it as a hot apple cider while you finish the cake(you're welcome!).
- FOR THE CAKE:
- Preheat the oven to 350 degrees. Grease and flour a large loaf pan.
- In a large mixing bowl, beat the butter and sugar until light and fluffy, 2-3 minutes. Add the molasses and beat in. Beat in the eggs, one at a time, until fully combined. Add the vanilla.
- In another bowl, whisk together the four, baking powder, baking soda, salt, cloves, cinnamon, and ginger.
- Add half of the dry ingredients to the egg mixture and beat in until just combined. Add the yogurt, mixing in until just combined. Add the remaining dry ingredients and mix in, again, until just combined. Mixture will be very thick. Spoon the mixture into the prepared loaf pan and smooth out the top.
- Carefully press the poached pears down into the batter, in a line(make sure that each pear is fully submerged in the batter, except for the tops, and that the pears do not touch the sides of the pan).
- line the exposed portion of the batter on the top of the pan with the pecans(see photos for example).
- Bake in the preheated oven for 1 hour to 1 hour and 10 minutes. Insert a tester into the cake to make sure it is cooked through.
- Serve warm with the caramel sauce(and a scoop of vanilla ice cream for good measure, of course).
- FOR THE MAPLE CARAMEL:
- Place the maple syrup in a saucepan and bring to a boil. Let cook for 4-5 minutes, or until the maple syrup starts to caramelize and turn a deeper amber color. As soon as this happens, add the coconut cream, salt, and butter to the pan. Mixture will sputter and seize - continue cooking for another 3-4 minutes and it will melt back down. When the caramel is smooth and thick, remove from heat. Stir in the pecan pieces and vanilla.
- Store in an airtight container in the fridge and reheat before using.
