BENGINGI
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Maple Pecan Bundt Cake
cook:
1 h 20 min
0.0
(5)
This cake is a heartfelt nod to my dear friend Raheli Krut, whose cake creations have always left me in awe. The irresistible blend of maple, brown sugar, and pecans embodies the essence of fall, and if that's not reason enough to find your way to the kitchen and bake this cake, then let me try a bit harder. Here's the kicker – it's an all-in-one-bowl wonder, making it a piece of cake (pun intended) to whip up. In fact, you're just about an hour away from indulging in this delicious creation from start to finish. Once you've prepared the batter, the real magic happens. You pour it into a bundt pan in three layers, and in between those layers, you sprinkle a mixture of pecans, cinnamon, and brown sugar. This creates gorgeous swirls and an extra layer of delightful crunch. But wait, there's more! After emerging from the cake pan, this beauty gets a generous drizzle of maple syrup, taking it to the next level. Here's a top tip when working with a bundt pan: oil it and coat it with nut flour right before pouring in the batter. Hold off on preparing the pan in advance; do it right when the batter is ready. I can't wait to see your stunning cakes come to life!
1 bundt cake
US
original
metric
Ingredients
For the batter:
240 gr heavy cream
200 gr all purpose flour
120 gr white sugar
120 gr olive oil
10 gr baking powder
3 pasture raised eggs
For the layers:
100 gr pecans, finely chopped
90 gr brown sugar
5 gr cinnamon
For the syrup:
100 gr maple syrup
For dusting the cake pan:
50 gr nut flour (almond or pecan)
Vegetable oil
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