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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

Picture for Maple Pecan Bundt Cake

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

Directions

Step 1

Preheat the oven to 340F or 170C.

Step 2

Chop the pecans finely and add into a bowl together with brown sugar and cinnamon powder. Mix and set aside.

100 gr pecans, finely chopped

90 gr brown sugar

5 gr cinnamon

Step 3

In a separate bowl, add heavy cream, white sugar, olive oil and eggs. Mix until fully combined.

240 gr heavy cream

120 gr white sugar

120 gr olive oil

3 pasture raised eggs

Step 4

Add the flour and baking powder and fold until combined. Make sure there are no flour lumps by using a whisk, make sure to not over mix.

200 gr all purpose flour

10 gr baking powder

Step 5

Prepare the bundt cake pan right before you pour the batter in. Oil the pan and brush it to make sure the pan is fully oiled. Then sprinkle the nut flour and spread all over by shaking the pan. Get rid of any access nut flour, whatever sticks is great.

Vegetable oil

50 gr nut flour (almond or pecan)

Step 6

Pour the batter into the bundt pan in 3 part: pour third of the batter in, sprinkle 1/3 of the brown sugar-cinnamon- pecan mix, and repeat 3 times.

Step 7

Bake for 35-40 min or until the cake passes the toothpick test.

Step 8

Let the cake rest in the pan for 5 min, then flip over a net and let it sit for 5 min before you remove the pan from the cake.

Step 9

Pour maple syrup on top as much as you like!

100 gr maple syrup

Step 10

YASSS!

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