Maple Pecan Pound Cake
(from saymyname’s recipe box)
Source: In 'Cake Keeper Cakes' by Lauren Chattman
Serves 8 peopleIngredients
- Cake:
- 1 3/4 cups unbleached all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 teaspoon maple extract
- 1/2 teaspoon pure vanilla extract
- 14 tablespoons unsalted butter, softened (1 3/4 sticks)
- 1 cup packed light brown sugar
- 5 tablespoons pure maple syrup
- 1 cup pecans, toasted, cooled, and chopped
- Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon maple syrup
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon maple extract
Directions
-
Cake: preheat the oven to 325°; grease a 9 × 5 inch loaf pan with cooking spray and dust it with flour; tap out the excess flour.
-
Whisk together the flour, baking powder, and salt in a bowl.
-
Combine the eggs, maple extract and vanilla in a glass measuring cup and lightly beat.
-
Throughout the mixing of the batter, stop mixer and scrape down the sides of the bowl as needed.
-
Combine the butter and brown sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes; stir in the maple syrup until smooth.
-
Decrease mixer speed to med-low; pour the egg mixture into the bowl in a slow stream; mix until incorporated.
-
Decrease mixer speed to low; add the flour mixture, 1/2 at a time; after the last addition, mix for 30 seconds.
-
Stir in pecans.
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Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
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Bake the cake until it is golden brown and a toothpick comes out clean, about 1 hour and 15 minutes.
-
Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
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Glaze: combine the glaze ingredients in a bowl; whisk until smooth.
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Move the whisk back and forth across the cake, drizzling it over the top and letting it drip down the sides.
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Let stand until the glaze sets, about 1 hour.
-
Slice and serve; store uneaten cake in a cake keeper.