Delicious Maple Pecan Pound Cake Recipe

Ladies and gentlemen, gather around because I have an irresistible treat for you. Imagine a perfect combination of maple and pecan, with a soft and moist texture that melts in your mouth. What could be more tantalizing than the heavenly flavor of maple pecan pound cake?

I am pleased to present to you my simple yet scrumptious Maple Pecan Pound Cake Recipe. This cake recipe is the epitome of comfort food, bringing warmth to any occasion. The warm flavors of pecan, maple syrup, and brown sugar will transport your taste buds straight to your grandma’s cozy kitchen on a lazy Sunday afternoon.

The recipe is easy to follow and requires only a few simple ingredients that are commonly found in most pantries. Its preparation takes less than 20 minutes, but the result is pure indulgence that will leave your guests yearning for more.

If you are looking for a show-stopping dessert that is certain to impress your loved ones, then look no further. This cake not only tastes divine but it also makes a beautiful presentation at any event. Your friends and family will swoon over the delicious aroma that fills the air once it’s out of the oven.

So… what are you waiting for? Gather all the ingredients, preheat your oven, grab your favorite apron, and let’s get started on this memorable baking adventure!

Why You’ll Love This Recipe

Maple Pecan Pound Cake
Maple Pecan Pound Cake

Looking for a sweet and nutty treat that is moist, dense, and loaded with flavor? Look no further than this Maple Pecan Pound Cake recipe! As a chef specializing in British cuisine, I understand the importance of using high-quality ingredients that make a dish stand out. This Maple Pecan Pound Cake recipe does not disappoint.

Made with fresh lemon juice, pure maple syrup, and heavy cream, this cake delivers a rich and velvety texture that will melt in your mouth. The addition of toasted pecans adds a crunchy texture and nutty flavor that perfectly compliments the sweet maple glaze.

But what sets this cake apart from others is the unique blend of light brown sugar, unsalted butter, and pure vanilla extract that work together to create a complex and unforgettable taste. And with just the right amount of salt and baking powder, this cake rises to perfection every time.

Not only is this cake delicious, but it’s also incredibly versatile. Want to switch things up? Add in some cream cheese or whiskey pecan for added depth. Feeling adventurous? Try making a pecan bundt cake or even a pecan coffee cake with this recipe!

Overall, this Maple Pecan Pound Cake recipe is perfect for any occasion, whether it’s an afternoon tea party or a dessert for your next family gathering. Trust me when I say that once you take a bite of this ultra-moist, richly flavored cake, there will be no going back to ordinary pound cakes.

Ingredient List

 The perfect maple pecan pound cake for your next gathering
The perfect maple pecan pound cake for your next gathering


For the Pound Cake:
– 2 cups unsalted butter, softened
– 3 cups granulated sugar
– 6 large eggs
– 3 cups all-purpose flour, sifted
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup heavy cream
– 1/4 cup pure maple syrup
– 2 teaspoons pure vanilla extract
– 2 cups toasted pecans, lightly chopped

For the Glaze:
– 1 stick (1/2 cup) unsalted butter
– 1/2 cup brown sugar
– 1/3 cup pure maple syrup
– 1/4 cup heavy cream
– Pinch of salt
– 1 teaspoon fresh lemon juice
– 1/2 to 3/4 cups powdered sugar

Note: You may use any brand of ingredients according to your preference by adjusting the quantity accordingly. For instance, you might consider using a light brown sugar substitute for the brown sugar.

The Recipe How-To

 Sweet, nutty, and easy to make
Sweet, nutty, and easy to make

Now that we’ve talked about the ingredients, let’s get down to business and start baking this delicious Maple Pecan Pound Cake! Get ready to preheat your oven to 350°F and prepare a bundt pan by generously coating with butter or non-stick spray.

Step 1: Mix the Dry Ingredients

Firstly, in a medium-sized bowl sift together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. It is essential to sift the flour so that you can mix it better with other ingredients.

Step 2: Cream the Butter and Sugar

In another mixing bowl, cream 2 sticks (1 cup) of unsalted butter until it’s nice and fluffy. Slowly add 1 ½ cups of light brown sugar while continuing to mix until combined. Do not rush by adding all the sugar at once as it will create clumps.

Step 3: Add in Wet Ingredients

Add 4 whole eggs, one at a time, mixing for 30 seconds after each egg addition. Now add in your pure maple syrup, at least half a cup! Chef Gail Sokol suggests using pure maple syrup as it adds a unique flavor to the cake, unlike pancake syrup.

Next, pour in ¾ cup of heavy cream and 2 teaspoons of pure vanilla extract. Continue mixing until all the wet ingredients are incorporated.

Step 4: Add Dry Ingredients

Slowly add the dry ingredients, which were prepared in step 1. Mix well until everything blends together.

Step 5: Add Chopped Toasted Pecans

Now comes the exciting part of adding chopped toasted pecans to your batter! Take 1 cup of chopped toasted pecans, coat them lightly with flour or cornstarch. Then fold them gently into the batter.

Step 6: Bake in Preheated Oven

Pour the batter into your prepared bundt pan, and smooth out the top with a spatula. Then, bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 7: Let It Cool

Cool the cake in the pan sitting on a wire rack for 10 minutes after. Then remove it from the pan; you should be able to flip it over onto a plate relatively easy. Let it cool completely before serving.

There you have it, folks! Your Maple Pecan Pound Cake is now ready to be served. Don’t forget to top it off with some maple glaze or powdered sugar!

Substitutions and Variations

 One slice is never enough with this delectable treat
One slice is never enough with this delectable treat

When it comes to baking, substitutions and variations can often be tricky. However, with this maple pecan pound cake recipe, there are a few options you can explore so that you can tailor the recipe to suit your taste or dietary needs.

If you don’t have pecans on hand or are looking for a nut-free version, walnuts, almonds or hazelnuts would work as a great substitute. You could also leave out the nuts altogether if you prefer.

For those who have a gluten intolerance or celiac disease, you could try substituting the unbleached all-purpose flour with a gluten-free flour mix. However, keep in mind that the texture of the cake may change slightly.

If you prefer a less sweet cake or want to cut down on calories, reduce the amount of brown sugar and pure maple syrup used in the recipe. You could also swap out some of the butter for applesauce or Greek yogurt.

To add an extra layer of flavor, try incorporating some fresh lemon zest into the batter. You could even experiment with incorporating different extracts such as almond or rum to give it a unique twist.

Lastly, if you want to turn this recipe into a show-stopping dessert centerpiece, make it in a bundt pan and top it with a drizzle of maple glaze. Alternatively, adding cream cheese frosting flavored with maple syrup would make this classic British cake much more decadent.

Remember, cooking should be fun and experimental! Feel free to use these suggestions as a starting point to create your own masterpiece.

Serving and Pairing

 A cake that will make you want to lick the fork clean
A cake that will make you want to lick the fork clean

Now that you have baked the perfect Maple Pecan Pound Cake, it’s time to serve and pair it with some delicious accompaniments. This cake is great as a standalone dessert or snack but can be elevated with the right pairings.

One classic way to enjoy this pound cake is to serve it with a dollop of maple whipped cream. To make this, whip together heavy cream, pure maple syrup, and powdered sugar until it forms soft peaks. You can also make a maple cream cheese frosting by combining softened cream cheese, butter, and powdered sugar with some maple extract or syrup.

If you prefer something more savory, try pairing your Maple Pecan Pound Cake with a slice of sharp cheddar cheese or a scoop of vanilla ice cream topped with lightly toasted pecans. The sweet and nutty flavors in the pound cake will harmonize beautifully with the tangy cheese or creamy ice cream.

You can also turn this cake into a showstopper dessert by serving it in slices drizzled with warm maple glaze and topped with more toasted pecans. A shot of maple whiskey or pecan coffee on the side will complement the flavors perfectly.

No matter how you choose to serve or pair this Maple Pecan Pound Cake, one thing is for sure: it will become the star of your dessert table and leave all your guests impressed.

Make-Ahead, Storing and Reheating

 Your taste buds will dance with the combination of maple and pecans
Your taste buds will dance with the combination of maple and pecans

If you’re looking to make this Maple Pecan Pound Cake ahead of time, you’re in luck because it stores extremely well. Once the cake has baked and cooled completely, wrap it tightly with plastic wrap to keep it fresh. The cake will stay moist and delicious for up to five days when stored at room temperature or up to a week in the refrigerator.

If you want to freeze your Maple Pecan Pound Cake, ensure that it is fully cooled before doing so. Wrap the cake tightly in both plastic wrap and aluminum foil before placing it in the freezer. It will stay fresh for up to three months.

When reheating the pound cake, I recommend preheating your oven to 350°F (175°C) and placing the cake on a baking sheet. Heat the cake for around 10 minutes or until warmed through while still maintaining its moisture. This warming trick revives the pecan’s flavours and brings back some of that fresh-out-of-the-oven magic we all adore!

If you’re planning on adding some sweetness after reheating, I highly recommend making a batch of my maple glaze—mix pure maple syrup, powdered sugar and heavy cream until smooth—or whipping up some maple cream cheese ice-cream for accompaniment.

Whether you eat it fresh from the oven or reheated a day later, this Maple Pecan Pound Cake recipe is sure to satisfy your sweet tooth any time of day!

Tips for Perfect Results

 A great way to use up leftover pecans
A great way to use up leftover pecans

Listen up, my darlings! Here are my top tips to ensure perfect results every time you make this maple pecan pound cake. Trust me, these tips will take your baking game to the next level.

1. Follow the recipe as written: When it comes to baking, precision is key. Make sure you measure all the ingredients with care and follow the recipe as written. This is especially important when it comes to measurements for baking powder and flour. Too much or too little can affect the texture of your cake.

2. Use room temperature ingredients: Take all the cold ingredients out of the refrigerator at least an hour before starting to bake to let them come to room temperature. Cold butter does not allow air bubbles to form properly in your batter, while eggs that are not at room temperature cannot incorporate enough air and may cause a dry or dense cake.

3. Properly grease your pan: Make sure you liberally grease your bundt pan with butter using a pastry brush or cooking spray with flour over your kitchen sink in order not to spill any excess flour on your countertop.

4. Toast those pecans: Adding toasted pecans ensures they are crunchy and add a depth of flavor to your cake. Place pecans on a baking sheet in the preheated oven for 5-7 minutes until they are lightly toasted and fragrant.

5. Make Maple Glaze ahead of Time: The Maple glaze is a must-have item for this recipe, so make sure you have enough time before guests arrive if planning to present it to company or to serve at a special event.

With these tips in mind, you will achieve a delectable maple pecan pound cake every time!

Bottom Line

In conclusion, this Maple Pecan Pound Cake Recipe is a must-try for anyone who loves desserts with a mix of sweet and nutty flavors. I highly recommend this recipe to anyone who wants to bake a delightful cake that will satisfy their taste buds. With its tender crumb and irresistible taste, this cake is perfect for any occasion, whether you’re hosting a party or just needing a little pick-me-up.

Don’t hesitate to give this recipe a try and don’t worry about making mistakes. Remember that practice makes perfect, and the more you bake, the better you’ll get at baking perfect cakes. Follow these easy steps and tips, and you’ll be rewarded with an outstanding result.

Lastly, I suggest trying out different variations of this recipe by adding your twist and personal touch. You can alter the topping or glaze by using different nuts or adding some fruit like peaches or apples to make it even more exciting.

In summary, this Maple Pecan Pound Cake Recipe will prove to all that UK cuisine is among the best in the world. Try it today and have a culinary masterpiece that you’ll always love!

Maple Pecan Pound Cake

Maple Pecan Pound Cake Recipe

In 'Cake Keeper Cakes' by Lauren Chattman
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Calories 595.4kcal



  • 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


  • 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.


Serving: 146g | Calories: 595.4kcal | Carbohydrates: 68g | Protein: 7.5g | Fat: 34g | Saturated Fat: 15.3g | Cholesterol: 151.6mg | Sodium: 156.6mg | Fiber: 2g | Sugar: 44.1g

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