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!
Prep Time15mins
Cook Time1hr30mins
Total Time1hr45mins
Course: Dessert
Cuisine: American
Keyword: maple, pecan, pound cake
Servings: 16servings
Calories: 512kcal
Author: David
Ingredients
For the Cake
8oz.cream cheese, softened
1½cupsunsalted buttersoftened
2½cupsgranulated sugar
6large eggsdivided
3cupsall-purpose flour
⅓cupmaple syrup
For the Glaze
1¼cupspowdered sugar
2Tbspmilk
½Tbspmaple syrup
½cupchopped pecanslightly 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.