Maple Pecan Bundt Cake Recipe

This recipe takes me straight to a cozy autumn afternoon, where the aroma of maple and pecans fills the kitchen, creating an irresistibly warm and inviting atmosphere. The combination of buttermilk and maple syrup makes the cake incredibly moist and flavorful, making it the perfect treat to enjoy with friends over coffee or during a chill Netflix binge session.

I cherish the rich tastes and textures of my Maple Pecan Bundt Cake. The mixture of 1 cup of softened unsalted butter and 1/4 cup of maple syrup creates a moist cake.

I enjoy the warmth added by 1 cup of chopped pecans. This cake has a perfect balance of sweetness (from 1 cup of granulated sugar) and a comforting depth (from 1/2 cup of packed light brown sugar).

It’s an easy-to-make cake with pantry staples like all-purpose flour, baking powder, and baking soda.

Maple Pecan Bundt Cake Recipe Ingredients

• All-purpose Flour: Main structure, rich in carbohydrates.
• Unsalted Butter: Adds richness and moisture, essential fats.
• Granulated Sugar: Sweetens, brings out all other flavors.
• Light Brown Sugar: Adds a hint of molasses flavor.
• Maple Extract: Delivers distinctive maple aroma.
• Pecans: Crunchy texture, source of healthy fats and protein.
• Maple Syrup: Natural sweetener, adds caramel notes.

Maple Pecan Bundt Cake Recipe Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon maple extract
• 1 cup buttermilk
• 1 cup pecans, chopped
• 1/4 cup maple syrup

How to Make this Maple Pecan Bundt Cake Recipe

1. Set your oven to 350°F (175°C) to get it nice and hot. While the oven is heating up, take a Bundt pan and grease it with butter. Make sure you get it into all the nooks and crannies that are part of the pan’s design.

2. In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until well blended. Set aside.

3. In a big mixing bowl, cream the butter, which is softened, with the sugars, which are granulated and light brown, until the mixture is light and fluffy, about 3-5 minutes.

4. Add the eggs one at a time into the creamed mixture, making certain that each one is completely mixed in before adding the next. Mix in the vanilla extract and maple extract.

5. Add the flour mixture and buttermilk to the batter in alternating amounts, starting with the flour mixture and ending with the flour mixture. After each addition, mix until just combined. This will bespeak a harmony between the dry and wet elements of the batter.

6. Fold in the chopped pecans and pour the batter into the prepared Bundt pan, spreading evenly with a spatula.

7. Place in the oven that has been preheated for 50 to 60 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

8. At the same time, warm the maple syrup in a small saucepan or microwave.

9. When the cake is finished, allow it to cool in the pan for approximately 10 minutes, and then invert it carefully onto a wire rack.

10. Apply the maple syrup to the cake while it is still warm to give it a nice shine and glaze. Let the cake cool completely before slicing. Then enjoy it!

Maple Pecan Bundt Cake Recipe Equipment Needed

1. Oven
2. Bundt pan
3. Butter knife or pastry brush (for greasing)
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Stand mixer or hand mixer
8. Rubber spatula
9. Toothpick
10. Small saucepan or microwave (for warming syrup)
11. Wire rack

FAQ

• Can I use salted butter instead of unsalted?Using salted butter is okay; just use 1/4 teaspoon of salt in the recipe.
• Can this cake be made without pecans?Of course, you can leave out the pecans or swap them for walnuts if you prefer.

• What if I don’t have maple extract?An additional teaspoon of vanilla extract may be used; however, this will result in a maple flavor that is less pronounced.
• Can I use regular milk instead of buttermilk?Certainly, add 1 tablespoon of lemon juice or vinegar to a cup of milk and allow it to sit for 5 minutes. This process will imitate the effect of using buttermilk in a recipe.
• How can I store the cake?Keep the cake in a sealed container at room temperature for as long as 3 days, or stash it in the fridge for up to 7 days.
• Is there a substitute for maple syrup?As a replacement, you can use honey or agave syrup, but the taste will be a tad different.
• How do I prevent the cake from sticking to the Bundt pan?Make sure to adequately grease and flour the pan before filling it with the batter.

Maple Pecan Bundt Cake Recipe Substitutions and Variations

All-purpose flour can be swapped for whole wheat flour in the same amount for a nuttier flavor.

Use an equal amount of whole wheat flour.

For everyone who can’t have gluten: Use an equal amount of a gluten-free flour blend.
Buttermilk: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to make a substitute. This will give you the needed ingredient for whatever recipe you’re making that calls for buttermilk.
Granulated sugar: For a flavor more akin to the caramel system, use coconut sugar; otherwise, substitute honey in equal amounts—and use a little less liquid in the recipe to account for the honey’s extra viscosity.
Maple extract: A natural alternative is to use 1 tablespoon pure maple syrup.
Pecans, chopped: If you prefer, you can substitute chopped walnuts for the pecans. They’ll offer a different texture and flavor, but they too are nutty and good.

Pro Tips

1. To enhance the flavor of the pecans, lightly toast them in a dry skillet over medium heat for a few minutes before chopping and adding them to the batter. This will intensify their nutty flavor and add a subtle crunch.

2. For a richer taste, consider browning the butter before creaming it with the sugars. Simply melt the butter in a saucepan over medium heat until it turns golden brown and gives off a nutty aroma, then let it cool slightly before using.

3. Use room temperature ingredients, such as eggs and buttermilk, to ensure they incorporate more smoothly into the batter, leading to a better texture in the finished cake.

4. If you prefer extra maple flavor, increase the maple extract to 1 1/2 teaspoons, or use a dark, robust maple syrup for the glaze instead of the standard light maple syrup.

5. For an added layer of flavor, sprinkle a bit of cinnamon into the flour mixture. A half teaspoon should be subtle enough to complement the other flavors without overpowering them.