Description
A deliciously moist Brown Sugar Pecan Bundt Cake topped with a sweet maple glaze, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 cup unsalted butter, softened
- 1 cup chopped pecans
- 3 eggs
- 1 tsp baking powder
- ½ tsp cinnamon
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 3 tbsp maple syrup
Instructions
- Preheat oven to 350°F and grease a Bundt pan well.
- Cream butter and brown sugar until fluffy, then add eggs and vanilla.
- Mix in flour, baking powder, and cinnamon alternately with buttermilk.
- Fold in chopped pecans and pour batter into the pan.
- Bake for 45–50 minutes or until a toothpick comes out clean.
- Whisk powdered sugar and maple syrup into a smooth glaze.
- Drizzle glaze over cooled cake and top with whole toasted pecans before serving.
Notes
- Ensure the Bundt pan is well-greased to prevent sticking.
- For added flavor, toast the pecans before adding them to the batter.
- Let the cake cool completely before glazing for the best results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg