Sticky Pecan Cake by Eric Lanlard

This recipe was provided by master patissier, Eric Lanlard, who will be at the 2018 Cake Bake & Sweets Show.

This is American baking at its best. Packed with unrefined sugars, maple syrup, sweet cinnamon, juicy apples and crunchy pecans, this cake is topped with ruby apples and drenched in a buttery syrup…heaven!

Serves 12

Preparation time: 15 minutes

Cooking time: 1 hour


  • 140g (5oz) unsalted butter, melted, plus extra for greasing
  • 200g (7oz) light muscovado sugar
  • 150g (5½oz) pure maple syrup
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • 2 large eggs, beaten
  • 2 tbsp milk
  • 250g (9oz) plain flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 2 red apples
  • 250g (9oz) pecan nut halves, roasted and chopped

For the glaze

  • 1 tbsp unsalted butter, melted
  • 2 tbsp pure maple syrup


  1. Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4.
  2. Grease a 23cm (9in) diameter springform cake tin and line with baking paper.
  3. In a large bowl, mix the melted butter, sugar, syrup and spices together. Stir in the eggs and milk.
  4. Sift the flour, baking powder and salt together, then fold in until the mixture is well combined.
  5. Peel, core and dice 1 apple, then fold in.
  6. Spoon the mixture into the prepared tin.
  7. Core and dice the remaining apple, leaving the skin on. Scatter over the mixture with the pecans.
  8. Bake in the oven for 50 minutes.
  9. Meanwhile, mix the glaze ingredients together.
  10. Remove the cake from the oven, brush over the maple glaze, then return to the oven and continue to cook for another 10 minutes, or until a skewer inserted into the centre comes out clean.
  11. Leave to cool in the tin for 15 minutes, then turn out on to a cooling rack to cool completely.

Recipe taken from Chocolat by Eric Lanlard, published by Octopus Books (c) photography, Kate Whitaker