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    Easy Maple Pecan Angel Food Cake Recipe

    October 10, 2017 by Anna Leave a Comment

    This Easy Maple Pecan Angel Food Cake recipe is simple because it starts with a cake mix. It's a light bite of maple deliciousness.

    Maple Pecan Angel Food Cake on a copper tray.

    Don't you just love a party where a dish is served and it lights up your taste buds so you HAVE to go back for seconds...and maybe thirds?!?! This Maple Pecan Angel Food Cake was a one of those discoveries.

    When I told the hostess how much I loved it and asked for the recipe, she winked at me and wiggled her index finger to beckon me into her kitchen.

    There she proceeded to show me an empty Angel Food Cake Mix box! This popping with maple flavor, light and airy cake starts with a cake mix! Does it get any better than that?

    Maple Pecan Angel Food Cake.

    Her cake was frosted with a maple buttercream, but since Angel Food Cake is dairy free, I thought it would be nice to keep this version dairy free.

    So I adapted the glaze that is on my Pumpkin Cookies for this cake. Delicious and dairy free, too!

    Overhead shot of glazed angel food cake sprinkled with pecans on a copper tray.

    Making an Angel Food Cake Successfully

    Starting with a boxed cake mix makes this much easier than making it from scratch. But since an angel food cake is mainly egg whites, any amount of fat (grease) will compromise the batter.

    It's advised to use metal, ceramic, or glass bowls and utensils as it's easier to ensure these are clean than plastic. The slightest amount of grease can deflate the egg whites and your cake will be flat instead of fluffy.

    Don't let this dissuade you from making this cake though. It's delicious and easy and it's the perfect dessert for your fall gatherings!

    Print Recipe Pin Recipe Save this RecipeSaved!

    Please leave a rating!

    4.5 from 2 votes

    Easy Maple Pecan Angel Food Cake

    You can bake the cake the day before, cool completely and remove from pan. Then tightly cover and glaze the cake up to 2 hours before serving.
    Prep Time20 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr 5 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Easy Maple Pecan Angel Food Cake
    Servings: 12 servings
    Author: Anna

    Ingredients

    The Cake

    • 1 angel food cake mix, I used Betty Crocker
    • ¼ teaspoon ground nutmeg
    • ¼ cup warm brewed coffee, you can use instant if you prefer
    • 4 teaspoons real maple syrup
    • The ingredients that are on the box directions

    The Glaze

    • 2 cups powdered sugar, sifted
    • ¼ teaspoon salt
    • 5 to 7 Tablespoons real maple syrup
    • 2 ½ Tablespoons melted coconut oil, or butter if you aren't dairy free
    • 1 ½ teaspoons vanilla
    • ½ cup chopped, toasted pecans
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    Instructions

    Baking the Cake

    • Preheat the oven according to package directions.
    • Pour the cake mix into a glass or metal bowl. (See Gr8 Tip) Whisk the nutmeg into the dry cake mix.
    • In a liquid measuring cup mix the coffee and maple syrup together.
    • Use the coffee and syrup mixture as part of the liquid when preparing the cake according to package directions. The Betty Crocker Cake Mix called for 1 ¼ cups water. So I put the coffee/syrup mixture in a 2 cup measure and added water until the liquid totaled 1 ¼ cups.
    • When the mixing is complete, pour into a 10" ungreased tube pan. Run a long knife through the batter a couple times, this will minimize air bubbles.
    • Bake according to package directions.
    • Cool the tube pan upside down on a bottle.
    • When completely cool, run a knife around the edge of the cake pan and remove the cake from the pan.

    The Glaze

    • Whisk the salt into the powdered sugar.
    • Add the 5 Tablespoons of the maple syrup, the coconut oil, and vanilla to the powdered sugar and whisk until all ingredients are incorporated and no lumps remain.
    • If the glaze is too thick to pour, add more maple syrup by the teaspoonful and whisk. Continue adding the maple syrup until the glaze is pourable.
    • If the glaze is too thin, add more powdered sugar and whisk until the glaze is the right consistency.
    • Carefully pour the glaze over the top of the cake so some of it stays on top and some drips down the sides of the cake.
    • Sprinkle the pecans over the cake.
    • To easily cut Angel Food Cake, use a serrated edged knife and saw back and forth.

    Notes

    Gr8 Tips:
    Always use a perfectly clean glass or metal bowl for angel food cakes. Since this cake is mainly egg whites, any small bit of grease will deflate the cake. Ceramic and plastic bowls can have minute traces of grease and your cake won't rise!
    Gr8 Do Ahead Tip:
    The Cake can be made the day before. Make and pour the glaze not more than 2 hours before serving.
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
    sm 10/10/18
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