Hi there, my name is Mike. I used to write and frequently update a cooking blog. Haven’t done much of that lately. Not sure why. Perhaps I just need a little break. After a delightful vacation to our neighbors up north, I’m re-energized. So here we go.
In honor of our vacation to the “Land of Moose and Maple”, I present to you the Brown-Sugar, Maple & Pecan Pound Cake from the May 2011 issue of Everyday Food Magazine. This is a rich and dense cake with just a hint of maple flavor. The baking time suggests 65 minutes at 350 degrees. The center of my loaf was still pretty gooey at that point so I went about 5 minutes more. I got some crispy edges, but the inside was cooked to perfection.
A serving suggestion for the pound cake. Once it’s cooled completely, slice a piece and pop it in your toaster. After it’s toasty and warm, slather it with a bit (or a lot) of butter and enjoy.
Brown-Sugar, Maple & Pecan Pound Cake - from Everyday Food, May 2011
- 1 cup unsalted butter, room temperature, plus more for the pan
- 1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for the 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, toasted
Preheat oven to 350 degrees. Lightly butter and flour a metal loaf pan. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat for 1 minute more. Add maple syrup, then gradually add beaten eggs, 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 in pecans.
Transfer batter to pan and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, 65 – 70 minutes. Let cool in pan on wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.