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.
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
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.