Dense and slightly sweet, pound cake is in its own cake category as far as I'm concerned. This traditional pound cake is topped with a maple icing and pecans for a holiday cake that can dub as brunch or dessert!
Pound cake may be my favorite cake, ever. Yes, I’m serious about that! I’ve had a love affair with pound cake ever since I was little. An elusive pound cake would show up at the annual Fourth of July parties at my Aunt Marina’s house. And I swear I ate the whole thing each year, as it was one of the rare occasions my mom didn’t limit our desserts!
Flash forward to years later and I spent forever creating the pound cake I remember from that party. And I’ve made many flavored variations of it, including my Chocolate Donut Pound Cake, Funfetti Pound Cake, Strawberry Donut Pound Cake, Earl Grey Green Tea Pound Cake and more.
I still can’t believe I haven’t shared the classic recipe yet! Adding to my list to get that up here for you all soon! But, in the meantime, I have this Maple Pecan Pound Cake recipe for you. This maple pecan bundt cake recipe is perfect for the holidays!
Why You'll Love This Recipe
This is the best pecan pound cake recipe! This pound is dense and slightly sweet, tasting of just butter and sugar – exactly how pound cake should be. The best part is always the outer crust, and I've also topped this one with a maple icing and pecans that makes it perfect for any holiday celebration.
You can serve this with coffee, tea, and hot chocolate for a holiday brunch. Or you can serve it for dessert when you have guests over for dinner. This maple pecan bundt cake recipe will impress your guests anytime you serve it!
Can I make this ahead of time?
Yes, absolutely! Pound cake is a great cake to bake ahead of time as it stays moist sealed in the bundt pan. I always bake my pound cakes the night before I want to serve them, and I let them cool overnight. The following day, I remove it from the pan and then add the glaze on top.
How should I store pound cake?
Because this is a pound cake, it does need to be stored in an airtight container. Since this is a bundt cake, a cake dome is actually the best place to store it! If you don’t have a cake dome, then you can slice it into pieces and put it in a Tupperware.
What can I serve with this maple pecan bundt cake recipe?
This pairs well with coffee, tea, and hot chocolate! You can also serve this with vanilla bean ice cream as well.
Ingredients for Maple Pecan Pound Cake
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Maple Pecan Pound CakeDifficulty: Easy
This Maple Pecan Pound Cake is the best maple pecan bundt cake recipe to serve for the holidays!
1 cup (227 grams) organic salted butter, softened
680 grams (3 cups) organic cane sugar
2 teaspoons organic vanilla extract
7 organic large eggs, room temperature
425 grams (3 cups) organic cake flour
1/2 teaspoon fine sea salt
1 cup organic milk, room temperature
organic canola oil cooking spray
284 grams (2 cups) organic powdered sugar, sifted
176 grams (1/2 cup) organic maple syrup
2 to 3 teaspoons organic milk
1/4 teaspoon organic cinnamon
- Preheat the oven to 350°F.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla extract.
- Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
- In a separate bowl, mix together the cake flour and sea salt. Add the milk and then the flour mixture and mix on low until combined, scraping down the sides of the bowl as needed to ensure a smooth batter and everything is mixed.
- Grease the bundt pan well with canola oil cooking spray, And pour the cake batter into the bundt pan.
- Bake for 1 hour 30 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pan. Once cake is cooled, remove it from the bundt pan, carefully.
- To make the icing: In a clean in a large mixing bowl, add the powdered sugar, maple syrup, milk, and cinnamon. Mix on low until combined into a smooth glaze.
- Place cake on a cake stand, and spread the icing over the top of the cake so it runs down both sides. Top with chopped pecans.
- Store in a cake dome for up to 7 days.
- High Altitude – Bake at 350°F for 1 hour 15 minutes, or until a wooden pick inserted in center comes out clean.
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