Maple Pecan Pound Cake
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
Cake
- 1 3⁄4 cups unbleached all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 4 large eggs
- 1⁄2 teaspoon maple extract
- 1⁄2 teaspoon pure vanilla extract
- 14 tablespoons unsalted butter, softened (1 3/4 sticks)
- 1 cup packed light brown sugar
- 5 tablespoons pure maple syrup
- 1 cup pecans, toasted, cooled, and chopped
-
Glaze
- 1⁄2 cup powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon maple syrup
- 1 1⁄2 teaspoons fresh lemon juice
- 1⁄4 teaspoon maple extract
directions
- Cake: preheat the oven to 325°; grease a 9 x 5 inch loaf pan with cooking spray and dust it with flour; tap out the excess flour.
- Whisk together the flour, baking powder, and salt in a bowl.
- Combine the eggs, maple extract and vanilla in a glass measuring cup and lightly beat.
- *Throughout the mixing of the batter, stop mixer and scrape down the sides of the bowl as needed*.
- Combine the butter and brown sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes; stir in the maple syrup until smooth.
- Decrease mixer speed to med-low; pour the egg mixture into the bowl in a slow stream; mix until incorporated.
- Decrease mixer speed to low; add the flour mixture, 1/2 at a time; after the last addition, mix for 30 seconds.
- Stir in pecans.
- Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
- Bake the cake until it is golden brown and a toothpick comes out clean, about 1 hour and 15 minutes.
- Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
- Glaze: combine the glaze ingredients in a bowl; whisk until smooth.
- Move the whisk back and forth across the cake, drizzling it over the top and letting it drip down the sides.
- Let stand until the glaze sets, about 1 hour.
- Slice and serve; store uneaten cake in a cake keeper.
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