Maple Pecan Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">170g unsalted butter</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">180ml pure maple syrup (not pancake syrup)</li><li class="ingredients-single-item">120ml buttermilk, room temperature</li><li class="ingredients-single-item">150g pecans, toasted and chopped</li><li class="ingredients-single-item">For the maple glaze:</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">125ml pure maple syrup</li><li class="ingredients-single-item">180g powdered sugar, sifted</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">60g whole pecans, toasted (for decoration)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Wire cooling rack</li><li class="equipment-single-item">Baking sheet (for toasting pecans)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Generously grease and flour a 25cm (10-inch) bundt pan, ensuring you get into all the crevices. This thorough preparation is crucial for a clean release after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Spread the pecans (both the 150g for the batter and 60g for decoration) on a baking sheet in a single layer and toast in the preheated oven for 8-10 minutes until fragrant and slightly darkened. Watch carefully as nuts can burn quickly! Allow to cool completely before chopping the portion for the batter. Toasting activates the natural oils in nuts, intensifying their flavor dramatically.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a light-colored saucepan, melt 170g butter over medium heat. Continue cooking, swirling occasionally, until the butter foams, then turns clear, and finally takes on a golden-brown color with a nutty aroma (about 5-7 minutes). Pour immediately into a heat-proof bowl with all the browned bits (they add flavor!) and let cool for 10 minutes. Browning the butter creates complex, caramelized notes that complement the maple beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In the bowl of your stand mixer fitted with the paddle attachment, combine the cooled brown butter, granulated sugar, and brown sugar. Beat on medium-high speed for 2-3 minutes until light and fluffy. The mixture won't be as airy as with regular softened butter, but that's perfectly fine.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract. The mixture should look smooth and glossy, indicating the eggs are properly emulsified.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>With the mixer on low speed, add one-third of the flour mixture, followed by half the maple syrup, then another third of flour, the remaining maple syrup, and finish with the last third of flour. Mix just until combined after each addition. This alternating method prevents the batter from curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Finally, fold in the buttermilk and 150g of chopped toasted pecans by hand using a rubber spatula until just incorporated. Over-mixing at this stage can develop too much gluten, resulting in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the batter into the prepared bundt pan and smooth the top with your spatula. Tap the pan firmly on the counter a few times to remove any air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs. The cake should start to pull away from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cake to cool in the pan for exactly 15 minutes (set a timer!). Then invert it onto a wire cooling rack and let it cool completely. The 15-minute cooling time is perfect—any less and the cake may break, any more and it might stick.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the maple glaze: In a small saucepan, melt 60g butter over medium heat, then add the maple syrup and bring to a simmer for 1 minute. Remove from heat and whisk in the sifted powdered sugar and salt until smooth. If the glaze is too thick, add a splash of milk; if too thin, add more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the cake is completely cool, place it on your serving plate. Pour the warm glaze over the top of the cake, allowing it to drip naturally down the sides. While the glaze is still soft, arrange the remaining toasted whole pecans around the top of the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the glaze to set for about 30 minutes before slicing. For the cleanest cuts, use a serrated knife dipped in hot water and wiped dry between each slice. This cake tastes even better the next day as the flavors meld and develop overnight!</li></ol>