Maple Pecan Bundt

Maple Pecan Bundt is a side dish that serves 8. One portion of this dish contains roughly 7g of protein, 33g of fat, and a total of 571 calories. For $1.58 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It is brought to you by The Messy Baker Blog. A few people made this recipe, and 12 would say it hit the spot. Head to the store and pick up powdered sugar, orange juice, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is not so awesome. Try Gluten-Free Pecan Pie Bundt Cake with Pecan Crumble and Praline Frosting, Maple and Toasted Pecan Pie with Maple Whipped Cream, and Maple Pecan Muffins with Maple Glaze (Low Carb) for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Grease and flour your bundt pan.Pecan Filling:In a small bowl, add flour and butter. Using a pastry cutter or fork, cut the butter into the flour until coarse crumbs form. Mix in apple pie spice, pecans, and maple syrup until well combined. The mixture will be thick and sticky. Set aside.Cake:In a large bowl, add flour, baking powder, baking soda, and apple pie spice. Whisk to combine.In the bowl of an electric mixer, cream butter and sugar until fluffy and pale in color.Beat in eggs one at a time, mixing well after each addition.Add the flour and beat until just combined.Beat in the sour cream. Scrap down the sides of the bowl and make sure the mixture is well mixed. The batter will be thick.Spoon a little more than half the batter into the prepared bundt pan. Take your spatula and create a shallow well, causing some of the batter to go up the sides of the pan to create a rim. This well will house the pecan filling and prevent it from leaking and sticking to the sides of the pan.Spoon the maple filling carefully into the well , then cover the filling with the remaining batter. Smooth the top and bake for 35-40. Test the cake with a toothpick where it hits the cake and not the filling (as the filling will stick to your tester).Let the cake cool on a wire rack for 15-30 minutes before removing it from the pan.Glaze:In a small bowl, whisk together maple syrup, orange juice, powdered sugar, and apple pie spice.Drizzle the warm cake with the maple glaze.

 

Step by step:

1. Preheat oven to 350 degrees F. Grease and flour your bundt pan.Pecan Filling:In a small bowl, add flour and butter. Using a pastry cutter or fork, cut the butter into the flour until coarse crumbs form.

2. Mix in apple pie spice, pecans, and maple syrup until well combined. The mixture will be thick and sticky. Set aside.Cake:In a large bowl, add flour, baking powder, baking soda, and apple pie spice.

3. Whisk to combine.In the bowl of an electric mixer, cream butter and sugar until fluffy and pale in color.Beat in eggs one at a time, mixing well after each addition.

4. Add the flour and beat until just combined.Beat in the sour cream. Scrap down the sides of the bowl and make sure the mixture is well mixed. The batter will be thick.Spoon a little more than half the batter into the prepared bundt pan. Take your spatula and create a shallow well, causing some of the batter to go up the sides of the pan to create a rim. This well will house the pecan filling and prevent it from leaking and sticking to the sides of the pan.Spoon the maple filling carefully into the well , then cover the filling with the remaining batter. Smooth the top and bake for 35-4

5. Test the cake with a toothpick where it hits the cake and not the filling (as the filling will stick to your tester).

6. Let the cake cool on a wire rack for 15-30 minutes before removing it from the pan.Glaze:In a small bowl, whisk together maple syrup, orange juice, powdered sugar, and apple pie spice.

7. Drizzle the warm cake with the maple glaze.

Nutrition Information:

covered percent of daily need