Maple Pecan Pound Cake
This Maple Pecan Pound Cake features a maple-flavored cake topped with lightly toasted pecans. A slice of this cake is perfect for a chilly Autumn evening!
Servings: 16 servings
Calories: 512kcal
Ingredients
For the Cake
- 8 oz. cream cheese, softened
- 1½ cups unsalted butter softened
- 2½ cups granulated sugar
- 6 large eggs divided
- 3 cups all-purpose flour
- ⅓ cup maple syrup
For the Glaze
- 1¼ cups powdered sugar
- 2 Tbsp milk
- ½ Tbsp maple syrup
- ½ cup chopped pecans lightly toasted
Instructions
For the Cake
- Preheat oven to 325°F.
- Grease and flour a 12-cup tube pan; set pan aside.
- Using an electric mixer, beat cream cheese and butter together until smooth.
- Add sugar; beat for 3-4 minutes on medium speed, or until mixture is light and fluffy.
- Add eggs, beat on low speed until just combined.
- Add flour and maple syrup, beat on low speed until just combined. (Tip: Make sure to scrape sides of bowl as needed.)
- Transfer batter into prepared tube pan.
- Bake for 80-90 minutes, or until a toothpick inserted into center of cake comes out mostly clean.
- Let cake cool in pan for 15 minutes before transferring to a cooling rack until completely cool.
For the Glaze
- Using a small bowl, whisk together powdered sugar, milk and maple syrup. Pour glaze on top of cooled cake, letting excess drip down sides of cake.
- Sprinkle chopped pecans on top of cake.
Nutrition
Calories: 512kcal | Carbohydrates: 65g | Protein: 6g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 74mg | Potassium: 106mg | Fiber: 1g | Sugar: 46g | Vitamin A: 816IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg