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Maple Bundt Cake with Maple Cinnamon Glaze and Candied Pecans
Ingredients
For the cake:
  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup packed dark brown sugar
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup pure maple syrup
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon maple extract (optional)
For the glaze:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 4 - 5 tablespoons pure maple syrup
Optional sugared pecans:
  • 1 cup pecan halves
  • 1 tablespoon pure maple syrup
  • 1 teaspoon water
  • 3 tablespoons dark brown sugar
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • Cinnamon Sugar for sprinkling: 1 tablespoon granulated sugar mixed with 1/4 teaspoon cinnamon
Instructions
For the cake:

  1. Heat oven to 350°F.

  2. Grease a12-cup bundt cake pan with vegetable shortening and generously sprinkle granulated sugar to cover the surface. Set aside.

  3. In large bowl, cream the butter and brown sugar with electric mixer on high speed, about 2 minutes.

  4. In medium bowl, whisk together flour, baking powder, baking soda, and salt.

  5. In separate bowl, whisk together the maple syrup, milk, sour cream, eggs, and vanilla.

  6. Alternating between the flour mixture and egg mixture, add to butter mixture in 3 additions, mixing well after each addition. Pour batter into pan, spreading evenly with spatula.

  7. Bake 35 to 40 minutes or until edges are golden and a wooden skewer inserted into the center comes out mostly clean.

  8. Cool 15 minutes in pan. Place a serving platter on top of the bundt pan and invert to transfer the cake to the platter. Cool completely, about 1 hour.

For the glaze:

  1. In small bowl, beat glaze ingredients with whisk until smooth. Add more powdered sugar or maple syrup if necessary for desired consistency. Drizzle glaze over cooled cake, letting it drip down sides. If desired, top the glaze with sugared pecans. Let glaze set at least 30 minutes, or more, before serving.

For the sugared pecans:

  1. In a saucepan, whisk together maple syrup, water, brown sugar, granulated sugar, cinnamon, and salt. Heat over medium-low heat, stirring until sugars dissolve.

  2. Add in pecans, stirring until well-coated. Continue to cook, over medium-low heat and stirring constantly, until liquid completely evaporates. Cook another 1 minute, stirring constantly.

  3. Immediately remove from heat and spread pecans, in a single layer, on a parchment-lined baking sheet.

  4. While pecans are still hot, sprinkle with cinnamon sugar and toss to coat. Spread into a single layer and allow to cool completely. Use to garnish glazed cake.