Introducing the ultimate Fall dessert - Maple Pecan Bundt Cake. Dreamy vanilla cake is baked to perfection, then soaked in a buttery maple-pecan topping. Yum!
If you’re looking for an impressive and totally indulgent dessert for the holidays, look no further than this Maple Pecan Bundt Cake! The combination of the light and fluffy vanilla cake, topped with a sticky sweet maple-pecan topping is simply irresistible. With its warm, nutty flavor and crispy texture, this delightful cake is sure to be a crowd-pleaser.
And the best part about this decadent Fall dessert is that it’s surprisingly easy to make. With just a handful of simple ingredients and a few simple steps, anyone can make this delicious showstopper. The only hard part is waiting for the cake to cool down before you dig in - the aroma of buttery pecans cooked to perfection will make your mouth water!
This Maple Pecan Bundt Cake is best served warm with a scoop of your favorite ice cream. You can also top with a dollop of rich creme fraiche and a of sprinkle of chopped toasted pecans for an extra special presentation.
But hurry - this lovely cake always disappears quickly at our house!
Tips and Tricks
Use room temperature butter and eggs for best results when making the cake batter. It will mix more easily and the texture of the cake will be better.
When making the pecan topping, be sure to stir constantly to prevent the mixture from burning.
Greasing the bundt pan. You can either use a cake release spray or grease the pan with shortening, to help keep your cake from sticking. If you use shortening, it helps to sprinkle a light coating of flour over top of the shortening as well. It also helps to use a nonstick pan!
Let the bundt cake cool for at least 5 minutes in the pan before attempting to invert it onto a plate or serving dish. It will be easier to handle and less likely to break apart. It also helps to use a nonstick pan!
Store any leftover cake in the fridge, tightly wrapped or in an airtight container. It will keep for 3-5 days. Let the cake warm to room temperature before serving.
Variations
Make it a pumpkin cake.
If you’d like a more fall-themed cake, add a couple tablespoons of pumpkin puree for a delicious twist!
Add spices.
Add 1 teaspoon of ground cinnamon and a dash of nutmeg to the cake batter before baking to give it a hint of spice.
Use brown sugar.
Swap out the white sugar in the cake batter for light brown sugar for a more caramel-like flavor.
Swap the nuts.
Use hazelnuts instead of the pecans for an equally nutty twist.
Add more toppings!
Drizzle the cake with melted white chocolate, a swirl of peanut butter, or caramel sauce after baking.
Give it a sugary crust.
Sprinkle some demerara sugar over the top of the cake to give it a crunchy, sugary texture.
Make it almond cake.
For an added flavor dimension, add 1 teaspoon of almond extract to the cake batter.
Add chocolate chips.
Sprinkle some chopped dark chocolate over the top of the cake before baking, or fold a bit into the cake batter, for a burst of chocolatey flavor.
Add a berry blast.
Fold ½ cup of fresh or frozen berries into the batter before baking.
More Sweet Treats
If you love this Maple Pecan Bundt Cake, be sure to check out these other delicious ideas:
Recipe
Equipment
- Medium Sized Bowl
- Large bowl
- Bundt pan
- Whisk
- Wooden Spoon or Rubber Spatula
Ingredients
For the vanilla cake:
- ¾ cup white sugar
- 3 eggs
- 1.5 stick unsalted butter
- 2 cups all-purpose flour scooped and leveled
- ¼ teaspoon kosher salt
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 1 ¼ teaspoons baking powder
For the pecan topping:
- 8 tbsp 1 stick butter
- ⅓ cup maple syrup
- ¾ cup light brown sugar
- ¾ cup pecan roughly chopped
Instructions
- Preheat oven 340 F
- Grease the pan with nonstick spray, EZ greasy or cake release
- Add the brown sugar, butter, and maple syrup to a sauce pan over medium low heat
- Mix together until the sugar dissolves.
- Add pecans and stir, sit to the side.
- Place bowl with one and half sticks butter in the microwave on 10 seconds.
- Add the sugar and vanilla and whisk until well incorporated and it lightens in color (about 2-3 mins)
- Add in the eggs and whisk together.
- Combine the flour, baking soda and salt, then add half of it to the mixture.
- Add half of the heavy cream and whisk together.
- Add the remaining flour mixture and cream.
- Carefully whisk together, you may need to move to a rubber spatula at this point
- The batter will be thick.
- Add the pecan mixture in the Bundt pan and spread evenly.
- Spoon the cake batter into the pan, being careful to cover the pecans, you’ll need to do this in heaping spoonfulls.
- Bake for 60 mins
- Remove from oven let stand 5 mins.
- Use a large plate or large serving dish to cover the opening of the bundt pan, invert it and carefully remove it.
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