Ingredients
Equipment
Directions
For the Cake
- In a large bowl, cream the softened butter and granulated sugar for 3–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla until just combined.
- Gradually add flour and salt, mixing until incorporated.
- Fold in 1¼ cups of the toasted pecans.
- Pour batter into the prepared Bundt pan and smooth the top. Bake 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
For the Glaze
- In a medium saucepan, combine maple syrup, 2 tablespoons butter, and 1 tablespoon milk. Bring to a boil and cook for 2 minutes, whisking continuously.
- Remove from heat and whisk in vanilla, powdered sugar, and salt. Continue whisking 3–5 minutes, until the glaze begins to thicken.
- Immediately pour over the cooled cake and top with the remaining toasted pecans.
Nutrition
Notes
- Grease and flour the bundt pan well to prevent sticking.
- For best texture, make sure butter, eggs, and sour cream are at room temperature. This helps the batter mix smoothly and bake evenly.
- Toasting brings out the natural oils and deepens the pecan flavor. Raw pecans will taste flatter in the cake.
- The glaze should be thick enough to coat the back of a spoon before pouring.