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Maple Pecan Texas Sheet Cake
YIELD: 24 pieces
PREP TIME: 35 minutes
BAKE TIME: 20 minutes
for the cake:
2 cups unbleached, all-purpose flour
2 cups granulated sugar
1 1/4 teaspoons cinnamon
1/4 teaspoon kosher salt
1 cup salted butter
1 cup boiling water
1/2 cup buttermilk
2 eggs
3/4 teaspoon baking soda
1 1/2 teaspoons Adams Extract® Maple Flavor
1 teaspoon Adams Best® Twice as Strong Vanilla
1/2 teaspoon Adams Extract® Butter Flavoring
for the icing:
3/4 cup chopped pecans
1 pound powdered sugar
6 tablespoons buttermilk
1 1/2 teaspoons Adams Extract® Maple Flavor
1 teaspoon Adams Best® Twice as Strong Vanilla
Preheat oven to 350. Grease a 13x18-inch half sheet pan/cookie sheet.
Make the cake.
Whisk flour, sugar, cinnamon, and salt in a large bowl. Set aside. Melt butter in a medium saucepan. Pour boiling water into the melted butter and continue boiling for 30 seconds. (Once the water is added initially, the butter will boil furiously.)
While the butter is melting, whisk buttermilk, eggs, baking soda, maple flavor, vanilla, and butter flavoring in another bowl.
Add the butter/water into the flour mixture, stirring until well combined. Add in the buttermilk mixture and mix well. These two parts will be roughly the same color, so take care to incorporate completely.
Pour the batter into the prepared pan and smooth with an offset spatula. Bake for 20 minutes.
While the cake bakes, make the icing.
Wipe out medium saucepan. Add pecans and cook over medium heat, stirring frequently until the pecans become fragrant, about 3-5 minutes. Remove pecans to a plate. Melt butter in same pan.
Once melted, remove from heat and sift in powdered sugar. Stir to combine, then add buttermilk, maple flavor, and vanilla. Stir until no lumps remain. Add in toasted pecans.
Remove cake from oven and immediately pour icing evenly over the top. Working quickly, use an offset spatula to smooth icing over as needed. Let cool. Cut into large squares and serve!
