Reviews (1) Add Rating & Review 129 Ratings 5 star values: 18 4 star values: 18 3 star values: 57 2 star values: 30 1 star values: 6 Martha Stewart Member Rating: Unrated 01/29/2013 This is one of my favorite cakes to bake because the ingredient list is relatively short and the recipe is simple to follow. I always get compliments on this cake! Only downside is that it takes about 2 hours to bake and cool. I've also used raisins instead of pecans depending on the crowd.
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Gallery Brown Sugar, Maple, and Pecan Pound Cake Credit: Con Poulos Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 8
Ingredients Ingredient Checklist 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan 1/2 cup granulated sugar 1/2 cup light-brown sugar 2 tablespoons pure maple syrup 5 large eggs, room temperature, lightly beaten 1/2 teaspoon coarse salt 1 cup pecans, lightly toasted and roughly chopped
Cook’s Notes Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.
Gallery Brown Sugar, Maple, and Pecan Pound Cake Credit: Con Poulos
Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 8
Gallery
Brown Sugar, Maple, and Pecan Pound Cake Credit: Con Poulos
Brown Sugar, Maple, and Pecan Pound Cake
Credit: Con Poulos
Brown Sugar, Maple, and Pecan Pound Cake
Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 8
Recipe Summary
prep: 10 mins total: 1 hr 15 mins
Servings: 8
prep: 10 mins
total: 1 hr 15 mins
prep:
10 mins
total:
1 hr 15 mins
Servings: 8
8
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan 1/2 cup granulated sugar 1/2 cup light-brown sugar 2 tablespoons pure maple syrup 5 large eggs, room temperature, lightly beaten 1/2 teaspoon coarse salt 1 cup pecans, lightly toasted and roughly chopped
Directions
Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and both sugars on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add maple syrup, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed. Fold pecans into batter.
Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
To store, freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)
Cook’s Notes Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.
Cook’s Notes
Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.
Reviews (1)
Add Rating & Review 129 Ratings 5 star values: 18 4 star values: 18 3 star values: 57 2 star values: 30 1 star values: 6
Martha Stewart Member Rating: Unrated 01/29/2013 This is one of my favorite cakes to bake because the ingredient list is relatively short and the recipe is simple to follow. I always get compliments on this cake! Only downside is that it takes about 2 hours to bake and cool. I've also used raisins instead of pecans depending on the crowd.
Reviews (1)
Add Rating & Review 129 Ratings 5 star values: 18 4 star values: 18 3 star values: 57 2 star values: 30 1 star values: 6
Add Rating & Review
129 Ratings 5 star values: 18 4 star values: 18 3 star values: 57 2 star values: 30 1 star values: 6
129 Ratings 5 star values: 18 4 star values: 18 3 star values: 57 2 star values: 30 1 star values: 6
129 Ratings 5 star values: 18 4 star values: 18 3 star values: 57 2 star values: 30 1 star values: 6
5 star values: 18 4 star values: 18 3 star values: 57 2 star values: 30 1 star values: 6
Martha Stewart Member Rating: Unrated 01/29/2013 This is one of my favorite cakes to bake because the ingredient list is relatively short and the recipe is simple to follow. I always get compliments on this cake! Only downside is that it takes about 2 hours to bake and cool. I've also used raisins instead of pecans depending on the crowd.Martha Stewart Member
Rating: Unrated 01/29/2013
This is one of my favorite cakes to bake because the ingredient list is relatively short and the recipe is simple to follow. I always get compliments on this cake! Only downside is that it takes about 2 hours to bake and cool. I’ve also used raisins instead of pecans depending on the crowd.
Rating: Unrated
All Reviews for Brown Sugar, Maple, and Pecan Pound Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Brown Sugar, Maple, and Pecan Pound Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
