Maple Pecan Pound Cake
Indulge in the warm, comforting flavors of fall with this Maple Pecan Pound Cake, a decadent dessert that combines rich maple syrup and toasted pecans for a delightful twist on a classic treat. This buttery pound cake boasts a tender, moist crumb, perfectly balanced with hints of caramelized sweetness from maple syrup and a satisfying crunch of pecans in every bite. Easy to make with straightforward steps, this cake is baked to golden perfection in just over an hour. Whether enjoyed as a cozy after-dinner dessert, a sweet breakfast treat, or an indulgent snack with coffee, this loaf-style cake is sure to impress. Enhance its presentation with a light dusting of powdered sugar or a drizzle of maple syrup for an extra touch of elegance. Perfect for gatherings or quiet moments, this Maple Pecan Pound Cake is a crowd-pleasing bake that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 200 grams granulated sugar
- 100 grams light brown sugar
- 4 pieces eggs, large
- 120 milliliters pure maple syrup
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 60 milliliters heavy cream
- 100 grams pecans, chopped and toasted
Instructions
Preheat your oven to 175°C (350°F) and grease a standard loaf pan (approx. 9x5 inches). Line it with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This should take about 3-4 minutes using a hand or stand mixer on medium speed.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure the mixture is smooth.
Mix in the pure maple syrup and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the heavy cream. Begin and end with the dry ingredients. Mix on low speed after each addition just until combined. Avoid overmixing.
Fold in the toasted, chopped pecans gently using a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover the cake with aluminum foil during the final 20 minutes of baking.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Optional: Dust the cooled cake with powdered sugar or drizzle with additional maple syrup before serving.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 47.8 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 171 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
