Maple Pecan Bundt Cake
This Maple Pecan Bundt Cake has a sweet, nutty center. It’s delicious paired with your morning coffee.
Well, hello November. It’s so nice to see you, even if you arrived sooner than expected. Thanksgiving is only 15 days away. Fifteen! Wasn’t it just August and warm? Now it’s blustery and cold and almost mitten season.
I have a very special treat for you guys today. My friend An from Bakerstreet and Lora from Cake Duchess invited me to participate in #BundtAMonth. What’s #BundtAMonth? It’s an entire month dedicated to bundt cakes, of course. An and Lora pick an ingredient and announce it the first week of every month. If you’re a bundt lover, all you have to do is use the ingredient to create a delicious bundt, mini or large, and link it up to An and Lora’s blogs throughout the month. Fun, right? A month that celebrates cake- I don’t mind if I do.
This month’s theme is Spicy November. I chose apple pie spice and made a maple pecan bundt cake with a maple and apple pie spice glaze.
This cake has everything. Moist? Check. Filling? Check. Maple and apple pie spice glaze? Check and check. I made this cake for my mom’s birthday and it was devoured by her party guests.
What makes this cake so special is the sweet, nutty filling. Pecans, brown sugar, maple, and butter create a dense filling that livens up the cake.
Maple Pecan Bundt Cake
- 1/2 cup all-purpose flour
- 2 tablespoons unsalted butter, at room temperature
- 1 teaspoon apple pie spice
- 1 and 1/2 cups pecans, toasted and chopped
- 1/2 cup maple syrup
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon apple pie spice
- 9 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 2 eggs
- 1 cup sour cream
- 1/2 cup maple syrup
- 1 tablespoon fresh squeezed orange juice
- 1/4 cup powdered sugar
- 1/4 teaspoon apple pie spice
- Preheat oven to 350 degrees F. Grease and flour your bundt pan.
- Pecan Filling: In a small bowl, add flour and butter. Using a pastry cutter or fork, cut the butter into the flour until coarse crumbs form. Mix in apple pie spice, pecans, and maple syrup until well combined. The mixture will be thick and sticky. Set aside.
- In a large bowl, add flour, baking powder, baking soda, and apple pie spice. Whisk to combine.
- In the bowl of an electric mixer, cream butter and sugar until fluffy and pale in color.
- Beat in eggs one at a time, mixing well after each addition.
- Add the flour and beat until just combined.
- Beat in the sour cream. Scrap down the sides of the bowl and make sure the mixture is well mixed. The batter will be thick.
- Spoon a little more than half the batter into the prepared bundt pan. Take your spatula and create a shallow well, causing some of the batter to go up the sides of the pan to create a rim. This well will house the pecan filling and prevent it from leaking and sticking to the sides of the pan.
- Spoon the maple filling carefully into the well , then cover the filling with the remaining batter. Smooth the top and bake for 35-40. Test the cake with a toothpick where it hits the cake and not the filling (as the filling will stick to your tester).
- Let the cake cool on a wire rack for 15-30 minutes before removing it from the pan.
- Glaze: In a small bowl, whisk together maple syrup, orange juice, powdered sugar, and apple pie spice.
- Drizzle the warm cake with the maple glaze.
39 Comments on “Maple Pecan Bundt Cake”
Oh, my! Love, love, want…!
Mmmmm… The maple, pecan and apple pie spice! I want it all. Your bundt looks gorgeous, Jennie! So glad you could bake along with us this month. :)
What a perfectly photographed delicious bundt cake my friend :)
Choc Chip Uru
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Beautiful cake! You did a great job with the filling being right in the middle. And it sound really good too. Maple and pecan are faves of mine. Yum.
What a great filling! I love the pecan and maple combination and the apple pie spices just send it over the top. So pretty too with the apple pie spice glaze! I am sure your mother and her friends were thrilled.
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These pictures are gorgeous Jennie! I love the filling!
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I love these ingredients! How fun your Bundt theme is!
Maple and apple spice, this should be devoured everywhere it´s made! Such warm flavors and I can only imagine the arome while it bakes! Beautiful Jennie
I’m all about non-pumpkin pie Thanksgiving desserts right now and this would be so perfect! It is beautiful and I bet it tastes amazing too! :)
I’m loving these spice bundt cakes! Yours sounds (and looks) good with the maple pecan.
Umm, that bundt cake is so lovely and perfect and beautiful that I want to shove my face in it and devour it like a rabid animal.
It’s a pecan kind of day!! This bundt def. screams fall to me and looks deeeeeelicious!
OMG!!! I LOVE that your bundt cake has a filling! How wonderful is that? like a little surprise inside! and I was wondering how you did that? (just read the recipe) Awesome! Just pinned this!
this bundt sounds AWESOME!! I love all the flavors you have in here! so perfect for fall!
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the most GORGEOUS bundt i’ve ever seen! When I am eating a bundt cake, you bet it has to be thick and moist – the only way it ever should be! the brown sugar maple filling is gorgeous – like a little surprise when you cut it open. :) I want a slice for dessert!!
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Oh my goodness!! I am in love with your bundt. Seriously. I love the filling, pecans are my favorite nut. I adore the glaze and the apple pie spice and maple everywhere is making me drool. Yum!!
That is an incredible list of cakes and I wish I had a month to just bake my way through them all. This cake is beautiful!
The filling in this cake looks amazing! Bundt cake is great, but the filling is always my favorite part. The glaze sounds great too :)
I need to make this very soon because I’ve been craving a bundt with a wonderful filling. Your bundt is fantastic, Jennie. So nice to have you join us this month and need a slice of your cake now with some hot tea:)
The filling seems to make this a very special cake and worthy of your mom’s birthday, I am sure everyone loved it! Your photos are gorgeous and I plan to look through more of your site to enjoy your recipes and photographs.
I love the idea of the nutty filling with your flavor theme. I will def be adding this to my list of future bundts to make!
Mm.. I have a serious weak spot for bundt cake… these looks really really yummy Jennie! Such pretty pics too! Jealous of your powdered sugar sprinkling skills :) I somehow manage to drown mine.. every.. time.. ha
For some reason I thought I already stopped by. I may have officially lost my mind. It’s old age or something I swear.
I love your cake. I am a huge maple lover, I mean I am Canadian after all. I also adore pecans. I wish I could just slide a slice right out of the screen right now.
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OMG! Your pictures are amazing! I love this cake – for the filling and flavors! PS: It’s hard to believe it’s November since it’s 70 degrees today. :)
How beautiful! I need to add a bundt pan to my Christmas list. Thanks for the recipe!
Anything involving maple makes me giddy!!!
I need to make a bundt this month, because I love working with so many fun spices:-) Your bundt cake looks amazing, that center has me drooling:-) YUM, Hugs, Terra
Love that filling! I want that cake for breakfast. Every morning.
Now THIS is all kinds of yum!
The recipe calls for orange juice in the glaze, but the directions say lemon juice, which is it?
Hi Matt! Thanks for bringing that to my attention. I made the necessary corrections to the recipe. The ingredient you’ll want to use in the glaze is orange juice. Sorry for the confusion.
Made this last night for breakfast this am and I got rave reviews. Thanks for the awesome recipe.