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Maple Pecan Bundt Cake Recipe

Maple Pecan Bundt Cake Recipe

Learn how to make this homemade Maple Pecan Bundt Cake with real maple syrup and perfectly toasted pecans. This easy baking recipe creates a moist, tender crumb with the best balance of sweet maple and nutty flavors. The secret is browning the butter for an extra layer of caramelized richness!
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
An overhead shot of a perfectly formed Maple Pecan Bundt Cake on a rustic wooden cake stand, its deep golden-brown exterior showcasing the distinctive ridges of the bundt pan. Natural light streams through a nearby window, highlighting the glossy maple glaze cascading down the sides in tempting drips. The cross-section reveals a tender, moist crumb with visible specks of toasted pecans throughout. Scattered whole pecans and a small pitcher of amber maple syrup sit alongside the cake, while a slice has been removed to display the cake's even texture. The warm amber and brown tones of the cake contrast beautifully with the vintage blue ceramic plate holding the slice, with wisps of steam suggesting it's freshly baked.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Maple Pecan Bundt Cake Recipe?

This cake requires all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, unsalted butter, granulated and brown sugars, eggs, vanilla, pure maple syrup, buttermilk and toasted pecans. The glaze needs butter, maple syrup, powdered sugar and salt.

How to cook Maple Pecan Bundt Cake Recipe at home?

Learn how to cook Maple Pecan Bundt Cake Recipe by first browning butter for enhanced flavour, then combining it with sugars and eggs. Alternate adding dry ingredients with maple syrup, fold in buttermilk and toasted pecans, then bake in a well-greased bundt pan for about 55 minutes. The secret is proper pan preparation and precise cooling time for perfect release.

Why is browning the butter important for a maple bundt cake?

Browning butter creates nutty, caramelized notes that beautifully complement the maple flavour. This extra step transforms the butter's milk solids into rich, toasty compounds that add depth and complexity to the cake, elevating it beyond a standard bundt recipe.

Can I make this bundt cake without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can use a hand mixer or even mix by hand with a wooden spoon. Just ensure you cream the butter and sugars thoroughly and incorporate each egg fully before adding the next ingredient.

What's the best maple syrup to use for baking?

Always use pure maple syrup (Grade A Dark or Amber) rather than pancake syrup for authentic flavour. The darker grades offer more robust maple notes that stand up to baking temperatures. The quality of your syrup significantly impacts the final taste of both cake and glaze.

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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." }, { "@type": "HowToStep", "name": "Toast Pecans", "text": "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." }, { "@type": "HowToStep", "name": "Mix Dry Ingredients", "text": "In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside." }, { "@type": "HowToStep", "name": "Brown the Butter", "text": "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 and let cool for 10 minutes." }, { "@type": "HowToStep", "name": "Mix Butter and Sugars", "text": "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." }, { "@type": "HowToStep", "name": "Add Eggs and Vanilla", "text": "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." }, { "@type": "HowToStep", "name": "Combine Wet and Dry Ingredients", "text": "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." }, { "@type": "HowToStep", "name": "Fold in Buttermilk and Pecans", "text": "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." }, { "@type": "HowToStep", "name": "Pour Batter and Remove Air Bubbles", "text": "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." }, { "@type": "HowToStep", "name": "Bake the Cake", "text": "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." }, { "@type": "HowToStep", "name": "Cool the Cake", "text": "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." }, { "@type": "HowToStep", "name": "Make the Maple Glaze", "text": "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." }, { "@type": "HowToStep", "name": "Glaze and Decorate", "text": "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." }, { "@type": "HowToStep", "name": "Set and Serve", "text": "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!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Annika Johansson", "datePublished": "2024-03-28", "reviewBody": "Perfect autumn comfort in cake form! The brown butter adds such a wonderful depth to this recipe. I've made it three times already and it's becoming our family's holiday tradition.", "name": "Autumn Comfort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Rajesh Patel", "datePublished": "2024-04-02", "reviewBody": "The maple glaze is absolutely divine! I was a bit worried about browning the butter as I'd never done it before, but the instructions were clear and the result was worth it. My guests couldn't stop raving about this cake!", "name": "Divine Maple Glaze", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Chen", "datePublished": "2024-04-05", "reviewBody": "Brown butter made all the difference! I've tried other maple cake recipes before but this one stands out. The cake was incredibly moist and the flavor combination is perfect. Will definitely be making this again!", "name": "Brown Butter Magic", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-10", "reviewBody": "Kids demolished it in one sitting! I made this for my son's birthday instead of a traditional cake and it was a huge hit. Everyone wanted seconds. The toasted pecans added such a nice texture contrast.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "François Dubois", "datePublished": "2024-04-15", "reviewBody": "Guests always request the recipe! I've made this for several dinner parties and it never fails to impress. The detailed instructions for preventing sticking to the bundt pan were especially helpful. Perfect balance of maple and pecan flavors!", "name": "Dinner Party Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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