Description
This rich, moist Maple Pecan Bundt Cake is the perfect blend of earthy toasted pecans and authentic, sweet maple syrup. Designed for home bakers, it delivers a sophisticated bakery-style dessert that is simple to prepare yet elegant enough for any occasion, from relaxed weeknight family treats to special weekend brunches.
Ingredients
3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
4 large eggs, room temperature
1 tsp vanilla extract
1 tsp maple extract
1/2 cup pure grade A maple syrup
1 cup buttermilk
1 cup chopped pecans, toasted
Instructions
Preheat your oven to 350°F and grease a 10-inch Bundt pan thoroughly.
Whisk together the flour, baking powder, and salt in a medium bowl.
Beat the butter, granulated sugar, and brown sugar in a large bowl for 3 minutes until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract, maple extract, and maple syrup.
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour.
Fold in the toasted chopped pecans.
Pour the batter into the prepared pan and bake for 60 minutes or until a skewer comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
Ensure all cold ingredients are at room temperature to achieve the best emulsion. To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, being careful not to burn them. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 28g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 52g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 85mg