Diva Tasting: Maple Pecan Pound Cake…

Maple Pecan Pound Cake

Maple Pecan Pound Cake is the ultimate fall quick bread, with layers and layers of rich, caramelized flavor from browned butter, maple syrup, toasted pecans, and brown sugar,

standard 9×5 loaf pan


1 cup unsalted butter, browned and slightly cooled Note: see video for instructions on how to make browned butter)

3/4 cup brown Sugar, Lightly Packed (I Used Light Brown Sugar, But You Can Also Use Dark Brown.)

1/4 cup maple Syrup

3 large eggs

1 tsp vanilla Extract

1/2 tsp maple Extract

1/2 cup milk

1/2 tsp salt

1 1/2 tsp baking Powder

1 3/4 cup all Purpose Flour

1 cup chopped Pecans, Lightly Toasted note: Toast Pecans On A Dry Baking Sheet In A 350f Oven For 10-15 Minutes Until Fragrant.)

for the glaze

2/3 cup powdered Sugar

3 tsp water

2 tsp maple Syrup

Small Pinch Salt

½ Cup Of Chopped Toasted Pecans To Top (Optional)


Preheat oven to 350F and butter a 9×5 loaf pan. I lined mine with parchment paper for easy removal, as well.

In a mixing bowl, combine the browned butter, brown sugar, maple syrup, eggs, vanilla and maple extracts, milk, and salt. Whisk everything together well.

Add the baking powder and whisk again to distribute it thoroughly.

Fold in the flour, and finally fold in the chopped pecans.

Pour the batter into your prepared loaf pan and bake for about 55-65 minutes, until risen and a toothpick inserted into the center of the cake comes out without wet batter clinging to it.

Allow the loaf cake to cool for 15 minutes before removing from the pan to a cooling rack. Let cool thoroughly before glazing.

To make the glaze, whisk together the powdered sugar, water, maple syrup, and salt, until smooth. This is a relatively thin consistency, which makes a crackly, translucent glaze. You can use less water for a thicker glaze.

Pour or brush the glaze over the cooled cake, and follow quickly with a handful of chopped pecans scattered on top.

Allow the glaze to harden before slicing.


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