Butter Pecan Pound Cake with Maple Glaze

Indulge in the rich, buttery goodness of this Butter Pecan Pound Cake with Maple Glaze—a classic dessert that brings together the comforting flavors of toasted pecans and luscious maple syrup in every moist, tender slice. This pound cake is a delightful twist on a traditional favorite, enhanced with a sweet and sticky maple glaze that perfectly complements the nutty pecan crunch. Whether you’re serving it for a cozy afternoon tea or a festive gathering, this recipe promises a crowd-pleasing treat that’s straightforward to make yet impressively delicious.

Why This Recipe Works

This Butter Pecan Pound Cake with Maple Glaze shines because of its balance and texture. The base is a traditional pound cake, known for its dense but tender crumb, thanks to the generous amount of unsalted butter and eggs. Toasting the pecans brings out their natural oils and adds a deep, nutty flavor that contrasts beautifully with the buttery cake. Incorporating buttermilk adds moisture and a subtle tang, giving the cake a lighter crumb than typical pound cakes. The maple glaze is the perfect finishing touch—it’s sweet but not overpowering, adding a glossy sweetness that infuses each bite with a hint of autumnal warmth. Together, these elements create a harmonious dessert that’s both classic and comforting.

What You’ll Gather

• 1 cup unsalted butter, softened – for that rich, creamy base
• 2 cups granulated sugar – to sweeten and tenderize
• 4 large eggs – binders that add structure and moisture
• 1 teaspoon vanilla extract – for warm, fragrant depth
• 3 cups all-purpose flour – the foundation of our pound cake
• 1 teaspoon baking powder – provides lift and lightness
• 1/2 teaspoon salt – enhances all flavors
• 1 cup chopped pecans, toasted – for crunch and nuttiness
• 1 cup buttermilk – adds moisture and tenderness
• 1 cup powdered sugar – for the sweet glaze
• 2 tablespoons maple syrup – elevates the glaze with natural sweetness

Tools of the Trade

• 9×5-inch loaf pan – perfect for shaping your pound cake
• Electric mixer or stand mixer – makes creaming butter and sugar effortless
• Mixing bowls – for combining dry and wet ingredients separately
• Measuring cups and spoons – essential for accuracy
• Spatula – for folding in pecans gently
• Cooling rack – allows your cake to cool evenly
• Small bowl or jar – to whisk together glaze ingredients

Butter Pecan Pound Cake with Maple Glaze Made Stepwise

Step 1: Toast the Pecans

Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them for about 8-10 minutes, stirring halfway through to ensure even browning. Once toasted, remove from the oven and set aside to cool. Toasting pecans enhances their flavor and adds a satisfying crunch to the cake.

Step 2: Prepare the Batter

In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy—this usually takes about 4-5 minutes. Add the eggs one at a time, beating well after each addition to incorporate air and create a smooth texture. Stir in the vanilla extract.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your leavening agent and salt are evenly distributed throughout the flour, preventing uneven pockets in your cake.

Step 4: Alternate Adding Dry Ingredients and Buttermilk

Reduce the mixer speed to low. Begin adding the dry ingredients to the butter mixture in three parts, alternating with the buttermilk in two parts. Start and end with the dry ingredients. Mix just until combined after each addition—overmixing can lead to a dense cake. This technique helps maintain a tender crumb.

Step 5: Fold in Toasted Pecans

Using a spatula, gently fold the toasted pecans into the batter, distributing them evenly without deflating the mixture. This step ensures every slice will have that delightful nutty texture.

Step 6: Bake the Cake

Grease and flour your 9×5-inch loaf pan, then pour the batter into it, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake after 50 minutes to avoid overbaking.

Step 7: Prepare the Maple Glaze

While the cake bakes, whisk together the powdered sugar and maple syrup in a small bowl until smooth. The glaze should be thick but pourable. If it’s too thick, add a teaspoon of water to loosen it slightly.

Step 8: Glaze and Cool

Once the cake is out of the oven, allow it to cool in the pan for 15 minutes before transferring it to a wire rack placed over a baking sheet. While the cake is still warm, drizzle the maple glaze over the top, letting it seep down the sides. This helps the glaze set beautifully and adds a sticky, sweet finish.

Season-by-Season Upgrades

• Spring: Add a handful of fresh blueberries or chopped strawberries for a bright, fruity twist.
• Summer: Mix in some shredded coconut and a pinch of cinnamon for a tropical flair.
• Fall: Stir in 1 teaspoon of pumpkin pie spice and swap the vanilla for maple extract to deepen the cozy flavors.
• Winter: Fold in some dried cranberries or chopped candied ginger for a festive touch.

Testing Timeline

• Day Before: Toast pecans and prepare dry ingredients to streamline baking day.
• Baking Day: Mix and bake the cake, then glaze while warm for best results.
• After Cooling: Store cake in an airtight container; flavors intensify after resting overnight.

Make-Ahead & Storage

This Butter Pecan Pound Cake with Maple Glaze keeps beautifully when stored properly. Wrap the cooled cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze the unglazed cake for up to 3 months. When ready to serve, thaw overnight in the fridge, then apply the maple glaze fresh for the best texture and flavor.

Frequently Asked Questions

Can I substitute the buttermilk?

Yes! If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using. This mimics the acidity and moisture of buttermilk perfectly.

Can I make this cake nut-free?

Absolutely. Simply omit the pecans and consider adding a bit more vanilla or a sprinkle of cinnamon for extra flavor. The cake will still be rich and moist without the nuts.

Is it possible to make this cake dairy-free?

Yes, you can replace the unsalted butter with a dairy-free butter alternative and use a plant-based milk like almond or oat milk mixed with a tablespoon of vinegar to mimic buttermilk. The texture might vary slightly but will still be delicious.

How do I know when the cake is done?

Use a toothpick or cake tester inserted into the center of the cake. If it comes out clean or with just a few moist crumbs clinging to it, your cake is ready. If you see wet batter, bake for another 5-10 minutes and check again.

Because You Liked This

• Overnight Peach Pecan French Toast Bake – a perfect brunch companion with a similar nutty sweetness.
• Salted Maple Butter Bars – for those who love the rich maple flavor paired with buttery treats.

Final Thoughts

This Butter Pecan Pound Cake with Maple Glaze is a timeless dessert that’s both elegant and approachable. Its moist crumb, toasted pecan crunch, and sweet maple glaze make it an irresistible option for any occasion. Whether you’re a seasoned baker or trying your hand at pound cake for the first time, this recipe is straightforward and rewarding. Plus, the recipe’s versatility allows you to tweak it seasonally for year-round enjoyment. So gather your ingredients, preheat that oven, and prepare to delight your taste buds with this luscious cake that’s sure to become a staple in your baking repertoire.

Every slice offers a perfect harmony of buttery richness, nutty texture, and sweet maple notes—a combination that’s simply unforgettable. Enjoy!

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