Maple Pecan Pound Cake is a deliciously rich and moist cake that combines the deep sweetness of maple syrup with the crunch of toasted pecans. It’s the perfect dessert for fall, or any time you want a warm, comforting treat! The pound cake texture is dense yet soft, and the maple flavor infuses every bite.
Here’s a recipe for Maple Pecan Pound Cake that will make your taste buds sing:
Maple Pecan Pound Cake Recipe
Ingredients:
For the Pound Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup pure maple syrup (preferably grade A for flavor)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 1/2 cup finely chopped toasted pecans (plus extra for topping)
For the Maple Glaze:
- 1/4 cup pure maple syrup
- 1/4 cup powdered sugar
- 1 tablespoon unsalted butter
- A pinch of salt (optional)
Instructions:
1. Prepare the Cake Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan, or line it with parchment paper for easy removal.
2. Toast the Pecans:
- Place the chopped pecans on a baking sheet and toast them in the preheated oven for 5-7 minutes, or until fragrant and slightly golden. Keep an eye on them to avoid burning. Let them cool while you prepare the cake batter.
3. Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat for about 3-4 minutes until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Add the maple syrup and vanilla extract, mixing until fully combined.
- Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the sour cream. Start and end with the dry ingredients. Mix each addition until just combined. Be careful not to overmix.
- Gently fold in the toasted pecans, being careful not to break them up too much.
4. Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean, or with just a few crumbs attached.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
5. Make the Maple Glaze:
- While the cake is cooling, make the glaze. In a small saucepan, combine the maple syrup, powdered sugar, and butter. Cook over low heat, whisking constantly until the butter is melted and the glaze is smooth. You can add a pinch of salt to enhance the flavor if desired.
- Let the glaze cool slightly until it thickens a little but is still pourable.
6. Glaze the Cake:
- Once the cake is completely cooled, drizzle the maple glaze over the top of the cake. You can use a spoon or a small whisk to drizzle it evenly across the cake.
- Garnish with additional toasted pecans for some extra crunch and flavor.
Why This Recipe Works:
- Maple Syrup: The maple syrup not only adds sweetness but also infuses the cake with a warm, autumn-inspired flavor that’s rich and comforting.
- Sour Cream: Adding sour cream keeps the pound cake moist and gives it a slight tang, which balances out the sweetness of the maple syrup.
- Pecans: The toasted pecans provide a delightful crunch and a toasty, nutty flavor that pairs perfectly with the maple and soft cake.
Tips & Variations:
- For Extra Moisture: You can add a tablespoon or two of milk if you feel the batter is too thick. This will ensure a moist and tender crumb.
- Adding Spices: For a spiced version, add 1 teaspoon ground cinnamon or 1/2 teaspoon ground nutmeg to the flour mixture.
- Maple Flavor Boost: If you love maple, add a few tablespoons of maple extract to the batter or glaze for a more intense maple flavor.
- Storage: Store the cake in an airtight container at room temperature for up to 3-4 days. It also freezes well for up to 2 months—just wrap it tightly in plastic wrap and foil before freezing.
Serving Suggestions:
- This Maple Pecan Pound Cake is perfect for dessert, but it also makes a great breakfast or brunch treat with a hot cup of coffee or tea.
- You can serve it on its own or with a dollop of whipped cream or vanilla ice cream for an extra indulgent dessert.
This Maple Pecan Pound Cake is a cozy, flavorful treat that brings the warmth of maple syrup and the crunch of pecans into every bite. Whether for a special occasion or just a sweet snack, it’s bound to be a hit. Let me know how it turns out or if you’d like any adjustments!