Brown Sugar, Maple, and Pecan Pound Cake
This pound cake variation gets its lift from the thorough beating of the butter and sugar (a full 8 minutes) and eggs instead of leavenings such as baking powder or baking soda.
- Total Time:
- Servings: 8
Photography: Con Poulos
Source: Everyday Food, May 2011
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for 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, lightly toasted and roughly chopped
Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and both sugars on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add maple syrup, then gradually add eggs, beating well and 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 pecans into batter.
Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
To store, freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)