Maple Pecan Pound Cake
User Reviews
5
Maple Pecan Pound Cake
Description
The Maple Pecan Pound Cake combines browned butter, brown sugar, and maple syrup with eggs, milk, and a touch of vanilla and maple extracts to create a rich batter. Baking powder ensures a gentle rise, while chopped toasted pecans contribute crunch and nutty flavor. After baking the loaf in a buttered and parchment-lined pan, the cake cools thoroughly before applying a translucent maple glaze made from powdered sugar, maple syrup, water, and a pinch of salt.
The texture of the pound cake is moist and dense, characteristic of pound cakes, with a tender crumb that holds the pecans evenly. The brown butter deepens the flavor, complementing the maple tones. The thin glaze adds sweetness without overwhelming the cake’s texture, giving a nuanced finish.
This pound cake works well sliced for afternoon tea, dessert, or a sweet snack. It pairs nicely with coffee or tea. Because the glaze is thin, it forms a crackly finish rather than a thick icing, preserving the cake’s moistness.
Ingredients
- 1 cup butter unsalted, browned and slightly cooled
- 3/4 cup brown sugar lightly packed, light or dark brown
- 1/4 cup maple syrup
- 3 large egg
- 1 tsp vanilla extract
- 1/2 tsp maple extract
- 1/2 cup milk
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 3/4 cup all-purpose flour
- 1 cup pecans chopped, lightly toasted
for the glaze
- 2/3 cup powdered sugar
- 3 tsp water
- 2 tsp maple syrup
- salt small pinch
- pecans handful, chopped, toasted, to top, optional
Instructions
- Preheat oven to 350F and butter a 9x5 loaf pan. I lined mine with parchment paper for easy removal, as well.
- In a mixing bowl, combine the browned butter, brown sugar, maple syrup, eggs, vanilla and maple extracts, milk, and salt. Whisk everything together well.
- Add the baking powder and whisk again to distribute it thoroughly.
- Fold in the flour, and finally fold in the chopped pecans.
- Pour the batter into your prepared loaf pan and bake for about 55-65 minutes, until risen and a toothpick inserted into the center of the cake comes out without wet batter clinging to it.
- Allow the loaf cake to cool for 15 minutes before removing from the pan to a cooling rack. Let cool thoroughly before glazing.
- To make the glaze, whisk together the powdered sugar, water, maple syrup, and salt, until smooth. This is a relatively thin consistency, which makes a crackly, translucent glaze. You can use less water for a thicker glaze.
- Pour or brush the glaze over the cooled cake, and follow quickly with a handful of chopped pecans scattered on top.
- Allow the glaze to harden before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 309mg | 13% |
| Potassium | 208mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 664IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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