Maple Pecan Pound Cake
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Brown sugar instead of white gives this pound cake a caramel edge that lines up with the woodsy sweetness of maple syrup.
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The crumb stays tight and buttery, as a pound cake should, with toasted pecans scattered through every slice. It tastes better the next day: wrapped overnight, the maple flavor moves through the whole loaf and the cake turns rounder and more even in flavor.
Ingredients
Instructions
- 1
Preheat the oven fully to 170C and line a loaf pan with parchment.
Toast the 60 g pecans for about 5 minutes, then let them cool before chopping them coarsely.
- 2
Beat the 120 g room-temperature unsalted butter with the 100 g brown sugar on medium speed for about 3 minutes.
Stop when the mixture looks paler, fluffier, and slightly increased in volume.
- 3
Add the 2 eggs one at a time, mixing until each egg disappears before adding the next.
If the batter looks separated, scrape the bowl and mix briefly on low speed to bring it back together.
- 4
Combine the 140 g flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
Add this dry mixture in portions, alternating with the 60 ml milk and 40 ml maple syrup so the batter stays smooth.
- 5
When only a few streaks of flour remain, fold in the toasted pecans with a spatula.
Avoid overmixing, then transfer the batter to the pan and level the surface evenly.
- 6
Bake at 170C for 43-45 minutes.
If the top darkens too quickly, cover it loosely with foil, and remove the cake when a skewer comes out mostly clean before cooling.
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