Description
A moist and nutty pound cake infused with maple syrup and topped with a sweet glaze, perfect for any occasion.
Ingrédients
ÉCHELLE
- 1 cup unsalted butter, brown and slightly cooled
- 3/4 cup brown sugar, lightly packed
- 1/4 cup maple syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups all-purpose flour
- 1 cup pecans, chopped and lightly toasted
- 2/3 cup powdered sugar for glazing
- 3 teaspoons water for glazing
- 2 teaspoons maple syrup for glazing
- A pinch of salt for glazing
- A handful of chopped toasted pecans for garnish (optional)
Préparation
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Line it with parchment paper for easy removal.
- In a mixing bowl, combine the brown butter, brown sugar, maple syrup, eggs, vanilla and maple extracts, milk, and salt. Whisk it all together until smooth.
- Add the baking powder and whisk again to combine.
- Fold in the flour, followed by the chopped pecans, being careful to mix gently.
- Pour the batter into the prepared pan and bake for 55 to 65 minutes, until golden and a toothpick comes out clean.
- Let cool for 15 minutes in the pan before transferring to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, water, maple syrup, and a pinch of salt until smooth. Pour or brush over the cooled cake.
- Garnish quickly with chopped pecans if desired. Let the glaze set before slicing.
Notes
Make sure to let the cake cool properly before glazing to avoid a mess.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Mots clés: pound cake, pecan, maple syrup, dessert, baking