Description
This Maple Pecan Pound Cake is a rich, tender loaf infused with warm maple syrup and toasted pecans, topped with a delicate maple glaze and extra pecans for crunch. The use of browned butter adds a deep, nutty flavor, making it a perfect treat for cozy gatherings or holiday celebrations.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, browned and slightly cooled
- 3/4 cup brown sugar, lightly packed (light or dark brown sugar)
- 1/4 cup maple syrup
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp maple extract
- 1/2 cup milk
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 3/4 cup all-purpose flour
- 1 cup chopped pecans, lightly toasted
Glaze Ingredients
- 2/3 cup powdered sugar
- 3 tsp water
- 2 tsp maple syrup
- small pinch salt
- handful of chopped toasted pecans to top (optional)
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Butter a 9×5 inch loaf pan and line it with parchment paper if desired for easy removal.
- Mix Wet Ingredients: In a mixing bowl, whisk together browned butter, brown sugar, maple syrup, eggs, vanilla extract, maple extract, milk, and salt until fully combined.
- Add Leavening: Stir in the baking powder and whisk thoroughly to evenly distribute it through the mixture.
- Incorporate Dry Ingredients: Gently fold in the all-purpose flour until just combined, then fold in the toasted chopped pecans carefully to avoid overmixing.
- Pour and Bake: Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes, or until the loaf is risen and a toothpick inserted in the center comes out clean without wet batter.
- Cool the Cake: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Make the Glaze: Whisk together powdered sugar, water, maple syrup, and a small pinch of salt until smooth. Adjust thickness by adding less water if a thicker glaze is preferred.
- Glaze the Cake: Pour or brush the glaze evenly over the cooled cake, then quickly sprinkle chopped toasted pecans on top for added texture.
- Set and Serve: Allow the glaze to harden completely before slicing and serving your delicious maple pecan pound cake.
Notes
- To brown butter: melt butter in a pan over medium heat until it turns golden brown and fragrant. Let cool slightly before using.
- Toast pecans by spreading them on a baking sheet and heating at 350°F for 10-15 minutes until fragrant and lightly browned.
- The glaze is intentionally thin to create a translucent, crackly texture; reduce water for thicker glaze.
- Use light or dark brown sugar according to preference; dark brown will give a stronger molasses flavor.
- Ensure the loaf is completely cooled before glazing to prevent melting the glaze.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
