This weekend the lovely Erik hits a milestone age, it would be indelicate to tell you what birthday it is, but he will never more be in his forties! Who could imagine someone so beautiful could be so old? This Maple Pecan Bundt Cake Recipe is something he has asked for.
Erik, being an American at heart, has a penchant for a bundt cake, bundts are circular cakes with a hole in the middle – these are favoured in the USA but cooks like Nigella are making them more popular here. According to Erik putting a cake into a bundt tin makes it more special. What is he trying to say… does he think that my other cakes are ‘ordinary’? hummmm….
This Maple Pecan Bundt Cake Recipe comes from the delicious Nigella’s book Kitchen.
To make the Maple Pecan Bundt Cake Recipe you will need.
- 75g Plain Flour
- 30g Soft unsalted Butter
- 1 Teaspoon Ground Cinnamon
- 150g Roughly Chopped Pecans
- 125ml Maple Syrup
For the Cake Mix
- 300g Plain Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Bicarbonate Of Soda
- 125 Soft Unsalted Butter
- 150g Caster Sugar
- 2 eggs
- 250ml Crème Fraiche (or Sour cream)
- Flavourless Oil For Greasing Tin
- 1 x 23cm wide Bundt Tin
- 1 – 2 Teaspoons Icing Sugar For Dusting
Before you start, spray or wipe the tin with oil then whilst you make the cake turn the tin over so that any spare oil drips out. Put the Oven on at 180C/160 Fan /350F/Gas 4
Start by making the filling
Using a fork mix together the Butter (30g) and Flour (75g), you will end up with a clumpy pre-crumble mixture, into this tip the Cinnamon and the roughly chopped Pecans, mix until combined. Pour in the maple syrup and mix until all combined, you should end up with a sticky, gravelly mixture.
Then onto the cake mixture
Mix together the Plain Flour (300g) with the sieved teaspoon each of Baking Powder and Bicarbonate Of Soda (these can be clumpy so do sieve them).
In another bowl whisk the Sugar and the Softened Butter (125g) until they turn from bright butter-yellow to pale cream – this means that there is air combined in the mix. Add one Egg with a spoonful of Flour – then whisk. Repeat this with the second Egg.
Add the rest of the Flour and the Crème Fraiche and whisk until all combined.
Spoon just over half of the cake mix into the bottom of your greased bundt tin, push the mix up the sides and centre of the tin to make a trench. Into your trench pile the filling mixture – top this off with the rest of the cake batter, level off and bake for 30 mins.
Everyone’s oven is different – so test after 25mins. I always try to use a wooden skewer; metal cake testers are no good for me. They have a smooth texture, as you pull them out of the cake you are testing the wet bits are wiped off buy the cake’s crust – a wooden skewer has a rough surface so the uncooked cake mixture clings to it and shows more. When testing this cake you will get sticky mixture clinging to the tester if you go into the filling mixture, it is only the cake we are testing here.
Once baked leave the cake in its tin for 15mins to cool, tip it out onto a wire rack and allow it to cool completely. Dredge the finished cake with a little icing sugar – and remember before you eat to say ‘Happy Birthday Erik!”