Maple and Pecan Bundt Cake. It has been a while since I brought a cake to this blog and so I felt that it was about time that I rectified that problem. This Maple and Pecan Bundt Cake was first made for me by my husband for my birthday in February, I was going to blog it them, but due to eating it so fast and my blog being in the process of being redesigned, I didn’t get a chance. However, as this Maple and Pecan Bundt Cake was so good, I made it again when we went to a friend for lunch as the dessert option as I knew they would like it.
I originally wanted to bring you this Maple and Pecan Bundt Cake as a celebration cake for the relaunch of my blog, but I decided that as it was so good, it deserved it’s very own post. I used a smallish bundt tin which I bought from Lidl, but this cake would work well in an Angel Food Cake tin or to be honest just a normal 8inch cake tin. Given that it is titled, Maple and Pecan Bundt Cake it is probably best to make it in a bundt tin, and they are easy to pick up nowadays as they are very popular.
So, without further ado, I give you the recipe for Maple and Pecan Bundt Cake which is adapted from 150 cake recipes which conveniently, I also bought from Lidl.
Maple and Pecan Bundt Cake
The combination of maple and pecan’s help make this cake a delight to eat. It also evokes memories of eating a pecan pie but as it is in cake form it feels lighter and not as sweet as a pecan pie. You could substitute the pecans for walnuts if you liked and it would work just as well.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- 200 grams unsalted butter softened
- 200 grams soft brown sugar
- 3 large eggs beaten
- 55 grams pecan nuts lightly crushed
- 4 tbsp maple syrup
- 150 ml sour cream
- 225 grams self raising flour
- 85 grams icing sugar
- 1 tbsp maple syrup
- 1 – 2 tbsp water
- Preheat the oven to 160 degrees. Grease your bundt tin with butter or cake release spray.
- Put the butter and brown sugar in a large bowl and beat together until light and fluffy. I find that it is easier to use a hand whisk rather than my Kenwood as it has more control and easier to beat.
- Add the eggs a little at a time and beat after each time until combined.
- Stir in the crushed pecan nuts, maple syrup and sour cream, when combined, sift the self raising flour into the mixture and fold in throughly.
- Spoon or pour the mixture into the bundt tin and spread it around so that it is of even size, bake in the oven for 45 – 50 minutes or until a skewer inserted into the cake comes out clean.
- Leave to cool slightly in the tin for about 10 minutes, then carefully turn out onto a wire rack and allow to cool completely.
- Once the cake is completely cool, make the icing. To make this mix the icing sugar and the maple syrup together until combined, then add a little bit of the water at a time, in my case, I added too much water and so it was slightly runny and it could have done with being a little less runny.
- Using a spoon, drizzle the icing over the cake so that it runs down the side, and then sprinkle some crushed nuts on the top.
So there you have it, my Maple and Pecan Cake. It is a wonderful cake which is really easy to make,s o do give it a go if you have time.
As this is a bake, I am entering it into Bake of the Week which is hosted by Helen of Casa Costello.
I will be back later this week with a wonderful slow cooked lamb recipe, just in time for Easter.