Best Maple Pecan Pound Cake Recipes

Brown Sugar, Maple, and Pecan Pound Cake image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
1/2 cup granulated sugar
1/2 cup light-brown sugar
2 tablespoons pure maple syrup
5 large eggs, room temperature, lightly beaten
1/2 teaspoon coarse salt
1 cup pecans, lightly toasted and roughly chopped

Steps:

Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and both sugars on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add maple syrup, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed. Fold pecans into batter.
Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
To store, freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

Nutrition Facts : Calories 537 g, Fat 36 g, Fiber 2 g, Protein 8 g

Maple Pecan Pound Cake image

Provided by ratherbeswimmin

Categories Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 15

1 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1/2 teaspoon maple extract
1/2 teaspoon pure vanilla extract
14 tablespoons unsalted butter, softened (1 3/4 sticks)
1 cup packed light brown sugar
5 tablespoons pure maple syrup
1 cup pecans, toasted, cooled, and chopped
1/2 cup powdered sugar
2 tablespoons heavy cream
1 tablespoon maple syrup
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon maple extract

Steps:

Cake: preheat the oven to 325°; grease a 9 x 5 inch loaf pan with cooking spray and dust it with flour; tap out the excess flour.
Whisk together the flour, baking powder, and salt in a bowl.
Combine the eggs, maple extract and vanilla in a glass measuring cup and lightly beat.
*Throughout the mixing of the batter, stop mixer and scrape down the sides of the bowl as needed*.
Combine the butter and brown sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes; stir in the maple syrup until smooth.
Decrease mixer speed to med-low; pour the egg mixture into the bowl in a slow stream; mix until incorporated.
Decrease mixer speed to low; add the flour mixture, 1/2 at a time; after the last addition, mix for 30 seconds.
Stir in pecans.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
Bake the cake until it is golden brown and a toothpick comes out clean, about 1 hour and 15 minutes.
Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
Glaze: combine the glaze ingredients in a bowl; whisk until smooth.
Move the whisk back and forth across the cake, drizzling it over the top and letting it drip down the sides.
Let stand until the glaze sets, about 1 hour.
Slice and serve; store uneaten cake in a cake keeper.