Cakes and Cupcakes
The Best Maple Pecan Bundt Cake Recipe
This cake is the ultimate kitchen comfort, combining the deep, woody sweetness of pure maple syrup with the crunch of butter-toasted pecans. It's a dense, moist crumb that stays fresh for days and fills your whole house with the smell of a crisp autumn morning.
- Prep
- 20 min
- Cook
- 55 min
- Serves
- 12
- Level
- Easy
- Per serving
- 485 kcal
Method
Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan, ensuring you get into all the crevices.
In a small skillet over medium heat, toast the chopped pecans for 3-5 minutes until fragrant. Set aside to cool.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, then stir in the maple syrup and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the flour mixture, mixing just until combined.
Fold in 1 cup of the toasted pecans by hand.
Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
For the glaze: whisk together the powdered sugar, maple syrup, and melted butter until smooth. If it's too thick, add a teaspoon of milk. Pour over the cooled cake and top with the remaining 1/2 cup of toasted pecans.
Notes
Always use 'Grade A Dark Color, Robust Flavor' maple syrup for the best taste; lighter syrups get lost in the batter.
Don't skip toasting the pecans; it completely changes the flavor profile from raw to buttery and deep.
Ensure your sour cream and eggs are at room temperature to prevent the batter from curdling when mixing.
If your Bundt pan is intricate, use a baking spray that contains flour for the cleanest release.
