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Maple Pecan Bundt Cake

Make this Maple Pecan Bundt Cake for your next celebration! Moist and buttery cake topped with luscious maple pecan caramel, everyone will reach for a slice.

A sliced maple pecan bundt cake on a cake stand

One of my favorite things in the world is cake. The main reason why this blog turned into a baking website was because I wanted to make cakes.

One recipe after another, Woman Scribbles blossomed into a baking blog, a turn that I did not quite expect.

Close up shot of a Maple Pecan Bundt Cake.

Today, I am sharing a simple cake recipe that is perfect as a dessert to have at home, but stunning enough to serve at your next celebration. Maple Pecan Bundt Cake.

Maple Pecan Bundt Cake

  • Features a moist buttery cake that is baked beautifully in a 10-inch bundt pan.
  • The topping is a buttery sweet caramel, laden with crunchy pecans.
A slice of a maple pecan bundt cake on a plate.

Let’s Make it

Prepare your Pan. Lightly brush a 10-inch bundt pan with melted butter. Dust the pan with flour then shake off the excess.

The ingredients for the maple pecan topping.
The ingredients for the maple pecan caramel topping

Make the Topping. In a small saucepan over medium heat, melt the butter. Add the brown sugar, maple and chopped pecans and stir just until the sugar is dissolved.

Turn off the heat and carefully pour the caramel into the bundt pan. Set aside.

Cooking the maple caramel in a pan, then the caramel poured into a bundt pan.

Make the Cake Batter.

Preheat oven to 325 F. Combine the flour, salt, and baking powder in a bowl.

In a mixing bowl, use an electric mixer to cream the butter and sugar together until the mixture is fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

The ingredients for the maple pecan bundt cake.
The ingredients for the cake batter.

Add a third of the flour mixture to the bowl, followed by half of the buttermilk. Beat just until incorporated. Add another third of the flour, followed by the remaining buttermilk then beat to combine.

Finally, add the remaining flour and beat briefly just until the mixture is combined. Do not overbeat.

The finished cake batter.

Pour the batter over the pecan topping on the bundt pan. Bake at 325 F for 50 minutes, or until a toothpick inserted at the center of the cake comes out clean.

The freshly baked bundt cake, still on the pan.

Let the cake cool slightly, then turn it over to a rimmed cake plate. Serve.

Top shot of the maple pecan bundt cake.

I hope you enjoy this cake, guys. Make sure to tune in for more simple recipes!

More Delicious Desserts

A sliced maple pecan bundt cake on a cake stand

Maple Pecan Bundt Cake

Yield: 10
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Maple Pecan Bundt cake is a moist butter cake topped with luscious maple pecan caramel. It is such a delicious treat!

Ingredients

  • 1 ¾ cups all purpose flour (219 grams)
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ cup butter, softened ( 113 grams)
  • 1 cup sugar (200 grams)
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk

For the Maple Pecan Caramel Topping

  • ¼ cup butter
  • ½ cup brown sugar
  • 3 tbsp maple syrup
  • ¼ cup chopped pecans

Instructions

    Make the Topping

  1. Lightly brush a 10-inch bundt pan with melted butter. Dust the pan with flour then shake off the excess.
  2. In a small saucepan melt the butter over medium heat. Add the brown sugar, maple and chopped pecans and stir just until the sugar is dissolved.
  3. Turn off heat and carefully pour the caramel to the bundt pan. Set aside.

Make the Batter

  1. Preheat oven to 325 F. Combine the flour, salt, and baking powder in a bowl.
  2. In a mixing bowl, use an electric mixer to cream the butter and sugar together until the mixture is fluffy, about 5 minutes.
  3. Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
  4. Add a third of the flour mixture to the bowl, followed by half of the buttermilk. Beat just until incorporated. Add another third of the flour, followed by the remaining buttermilk then beat to combine. Finally, add the remaining flour and beat briefly just until the mixture is combined. Do not overbeat.
  5. Pour the batter over the pecan topping on the bundt pan. Bake at 325 F for 50 minutes, or until a toothpick inserted at the center of the cake comes out clean.
  6. Let the cake cool slightly, then turn it over to a rimmed cake plate. Serve.

Notes

To store the leftover cake, Keep it in an air-tight container at room temperature for up to 2 days. Refrigerate for longer storage.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 375Total Fat: 17gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 75mgSodium: 504mgCarbohydrates: 52gFiber: 1gSugar: 34gProtein: 5g

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4 Comments

  1. Made this cake to take to work, it was easy to make. The only problem was I let it cool too long and some of the pecan topping stuck to the pan. Everyone at work love it and it was gone in no time!

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