Maple Pecan Bundt Cake with Maple Cream Cheese Glaze
Description
This cake is one of the best cakes that you'll ever make. It's perfect for fall and the holiday season. It's fluffy, moist and flavorful topped with a delicious glaze and whole pecans.
Ingredients
Cake:
1 c. unsalted butter
1 c. granulated sugar
1 c. light brown sugar
2 eggs
2/3 c. real maple syrup
1 t. real vanilla extract
3 c. all-purpose flour
1 c. milk
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
Toasted Pecans:
2 c. chopped pecans, plus more whole pecans set aside for decorating
3 T. salted butter
3 T. light brown sugar
Maple Cream Cheese Glaze:
1/2 c. cream cheese, at room temperature
1/4 c. butter, at room temperature
1 c. powdered sugar
1/4 c. real maple syrup
1 T. real vanilla extract
Directions
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Toast the Pecans:
Preheat oven to 350 degrees F. Line a baking pan with parchment paper.
Chop pecans into various sized chunks, plus setting aside a handful that are whole to decorate the cake; place in a bowl.
Melt the butter; add to the bowl with the pecans and light brown sugar; stir until pecans are evenly coated.
Bake for 7 minutes until toasted; remove from oven; set aside while preparing the cake batter.
Keep the oven on to bake the cake.
Cake:
Grease a bundt pan.
Beat the unsalted butter and both sugars together until light and fluffy. Add eggs, 1 at a time; incorporate. Stir in the maple syrup and vanilla extract.
Sift flour, salt, baking powder and baking soda into a large bowl; add one third of it to the batter; stir completely.
Add half of the milk, followed by another one third of the flour, the remainder of the milk and the remainder of the flour; be sure to incorporate completely in between each addition.
Fold in the chopped pecans, but not the whole pecans reserved for decorating the cake.
Pour into the prepared bundt pan. Bake for 45 - 55 minutes, or until a wooden skewer inserted in cake comes out clean.
Remove the bundt cake from the oven. Allow it to sit on the countertop for 10 minutes; flip it upside down onto a cooling rack; remove cake from the pan. Let cool completely before decorating.
Maple Cream Cheese Glaze:
Put all glaze ingredients in a bowl; beat until smooth and slightly runny. Pour glaze over the cake, letting it drip down the sides, if desired. Decorate with the whole toasted pecans.
12 servings.