When a friend calls and asks for a maple pecan bundt cake for her engagement brunch, you really have very little option.

Note; I didn’t have pecans. Necessity is the mother of invention.


  • 3/4 cup unsalted butter, softened
  • 1/2 cup packed light or dark brown sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup real maple syrup
  • 3/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup pecans walnuts
  • 1 cup powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 cup real maple syrup
  • 2 teaspoons of rasberry powder


  1. Heat oven to 350°F. butter and flour your bundt cake tin.
  2. In a large bowl, beat softened butter and brown sugar with electric mixer on medium speed about 2 minutes or until pale and creamy.
  3. In a medium bowl, mix flour, baking powder and salt. In a separate bowl, beat maple syrup, milk, eggs and vanilla with whisk. Add flour mixture to butter mixture in 3 additions, alternating with egg mixture. Pour batter into the pan, spreading evenly with a spatula. Fold in walnuts.
  4. Bake 35 to 40 minutes or until edges are golden and a toothpick inserted in centre comes out clean. Cool 15 minutes in pan; transfer to a cooling rack to cool completely, about 1 hour.
  5. In a small bowl, beat Glaze ingredients with whisk until smooth. Add more powdered sugar or maple syrup if necessary for desired consistency. Spoon glaze over cooled cake, letting it drip down sides. Let glaze set at least 15 minutes before serving.

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