Sunday, 23 March 2014

Maple Pecan Bundt Cake


Recently I asked J what cake he would like. He wanted something with maple syrup and pecan and I remember bookmarking a Nigella recipe ages ago but have never gotten round to it. It was also a good opportunity to use my lovely bundt tin that I received for Christmas. I love baking bundt cakes as they look impressive with very little effort. 

The cake was moist and the pecan and maple syrup filling was absolutely delicious. It was even better served with ice cream. I did find that there wasn't quite enough cake batter so my cake looked a little flat compared to the picture online. J's comment was that it was very moist and had a distinctive nutty crunch. 

I'm sending this to Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes.




 Half fill with batter 

 add pecan and maple syrup filling

 cover with the remaining batter 

 


Recipe available online

For the filling

75g plain flour
30g soft unsalted butter
1 teaspoon ground cinnamon
150g pecans, roughly chopped
125ml maple syrup

For the cake
300g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
125g soft unsalted butter
150g caster sugar
2 eggs
250ml sour cream
  • Preheat the oven to 180C. 
  • Make the filling by mixing the flour and butter with a fork until it resembles breadcrumbs. 
  • Add in the cinnamon, pecans and maple syrup. 
  • Next make the cake by creaming the butter and sugar until pale and fluffy.
  • Add in the eggs, one at a time and then the flour and sour cream. 
  • Half fill the bundt tin.
  • Place the pecan filling on top of the cake batter but be careful not to go over the edge with it.
  • Cover with the remaining cake batter.
  • Bake for about 35-40 minutes or until a skewer inserted into the centre comes out clean.
  • Allow to cool completely and sprinkle with a generous dusting of icing sugar before serving. 




18 comments:

  1. that's such a gorgeous cake with the gooey layer in the middle... I'm inspired!

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  2. I love the idea of the filling lay in this cake and I think my mum would too because she adores pecans. It reminds me of a Sara Lee frozen Danish thing we used to have but better of course because it is homemade =)

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    1. I love the flavour combination of pecans and maple syrup

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  3. It looks very impressive, even if it didn't rise as much as you wanted - and the filling sounds delicious.

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  4. I need to dig out my copy of this book...love this flavour combination, and I love a Bundt!

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  5. I can just imagine cutting into this to reveal the secret gooey maple pecan layer for a lovely nutty bite!

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  6. Lovely cake - and I love the aerial photo!

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  7. Ros, I love the sound of the filling in this cake and it looks so tempting! :D

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  8. Oh sweet heaven in a tin! I have all those ingredients in as just made some hot cross buns with maple and pecans in, roll on the weekend when I can bake!

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    Replies
    1. Oooh hot cross buns with maple and pecans sound delish!

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  9. Ooh wow, maple and pecan is one of my favourite flavour combinations - that filling sounds delicious!

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