Maple Pecan Bundt Cake with Rum Glaze
Equipment
- 23 cm bundt cake pan (9 cup)
Ingredients
- 3 large eggs room temperature
- 250 grams (2 cups, 8.8 oz) all-purpose flour
- 25 grams (1/4 cup) cornstarch
- 150 grams (1/2 cup) real maple syrup
- 100 grams (1/2 cup) light brown sugar
- 2 teaspoons baking powder
- 180 grams (3/4 cup, 6.35 oz) unsalted butter
- 240 grams (1 cup) plain yogurt
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 120 grams (1 cup) pecan halves chopped
Glaze
- 120 grams (1 cup) powdered sugar
- 2 tablespoons dark rum or 80 grams (1/4 cup) maple syrup.
Instructions
- Heat oven to 180 °C (350°F).
- In large bowl, beat softened butter and brown sugar with electric mixer on medium speed until creamy, 3-4 minutes. Add in eggs, one at the time, beating well after each addition. Add in vanilla and maple syrup, beat until incorporated.
- In medium bowl, mix flour, cornstarch, baking powder and salt. Add flour mixture to butter mixture in 3 additions, alternating with yogurt (dry-wet-dry-wet-dry). Do not over mix! Using a rubber spatula gently fold in chopped pecans.
- Butter and flour bundt cake pan. Be sure to butter every inch of the bundt pan to prevent cake from sticking.
- Spoon batter into pan, spreading evenly with spatula. Bake 45-50 minutes or until edges are golden and wooden skewer inserted in center comes out clean. Cool 10 minutes in pan. Transfer to cooling rack to cool completely. Check the post above for few tips on baking bundt cakes!
- Make the glaze: Whisk powdered sugar and rum until smooth. Add more powdered sugar if you want your glaze thicker. Spoon glaze over cooled cake. If you're not into rum, you can make simple maple glaze, which is also amazing. Instead of rum use 80 grams (1/4 cup) maple syrup.
Notes
I always suggest using a kitchen scale. If you don't have one, buy it! They are cheap and you will always ensure same results in baking!
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!