Maple Pecan Pound Cake
Maple syrup and toasted pecans anchor this dense, buttery pound cake with woodsy sweetness and deep nuttiness. Brown sugar replaces white, contributing a caramel undertone that aligns naturally with the maple flavor. Creaming the room-temperature butter and sugar for several minutes introduces enough air to lighten the heavy crumb without losing the characteristic density of a pound cake. Eggs added one at a time keep the emulsion stable, and alternating the dry ingredients with milk and maple syrup prevents the batter from splitting. Toasting the pecans for five minutes before chopping and folding them in amplifies their flavor and ensures even distribution throughout each slice. At 170 degrees Celsius, the cake bakes for roughly 45 minutes; if the top darkens too quickly, a foil tent protects it while the center finishes setting. A skewer emerging mostly clean signals doneness. Resting the cake wrapped overnight allows the maple oils to permeate every layer of crumb, producing a deeper, more unified flavor the next day.
Adjust Servings
Instructions
- 1
Preheat oven to 170C and line a loaf pan with parchment.
- 2
Cream room-temperature butter and brown sugar for 3 minutes.
- 3
Add eggs one at a time, mixing well after each addition.
- 4
Alternate dry ingredients with milk and maple syrup while mixing.
- 5
Fold in chopped pecans, transfer batter, and level the top.
- 6
Bake 43-45 minutes until a skewer comes out mostly clean, then cool.
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