Wednesday, October 26, 2011
Despite its name "pound cake", this loaf is not heavy in the least. It cuts cleanly into beautiful, mouth-watering slices.
This is the perfect embodiment of fall flavors. The batter is infused with pure maple syrup and the flavors are heightened with maple extract both in the batter and in the glaze. Do not skip the glaze – it takes the cake from being great to AMAZING. It is the kind of glaze with an ever so faint crust on top that yields easily and melts on your tongue like the maple cream filling you find in some filled chocolates. Toasting the nuts is also an invaluable step to maximize flavor.
I bring baking to work at least once a week and I had several co-workers comment that this was one of their favorites. Another hit from "Cake Keeper Cakes" by Lauren Chattman. This is one gem of a book and this is one hell of a cake.
Maple Pecan Pound Cake
1 loaf | Cake Keeper Cakes
1 3/4 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 tsp maple extact
1/2 tsp vanilla extract
14 tbsps (1 3/4 sticks) butter, softened
1 cup packed brown sugar
5 tbsps pure maple syrup
1 cup pecans, toasted and chopped
1/2 cup powdered sugar
2 tbsps heavy cream
1 tbsp maple syrup
1 1/2 tsps fresh lemon juice
1/4 tsp maple extract
1. Cake: preheat oven to 350 degrees F. Grease a 9" x 5" loaf pan and dust with flour.
2. Whisk together the flour, baking powder, and salt. Combine the eggs, maple extract and vanilla in a glass measuring cup and lightly beat.
3. Combine the butter and brown sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes; stir in the maple syrup until smooth. Decrease mixer speed to med-low; pour the egg mixture into the bowl in a slow stream; mix until incorporated.
4. Decrease mixer speed to low; add the flour mixture, 1/2 at a time; after the last addition, mix for 30 seconds. Stir in pecans. Scrape the batter into the prepared pan and smooth the top.
5. Bake the cake until it is golden brown and a toothpick comes out clean, about 1 hour and 15 minutes. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
6. Glaze: combine the glaze ingredients in a bowl; whisk until smooth. Move the whisk back and forth across the cake, drizzling it over the top and letting it drip down the sides. Let stand until the glaze sets, about 1 hour. Store at room temperature.