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maple-pecan-bundt-cake

This cake is a heartfelt nod to my dear friend Raheli Krut, whose cake creations have always left me in awe. The irresistible blend of maple, brown sugar, and pecans embodies the essence of fall, and if that's not reason enough to find your way to the kitchen and bake this cake, then let me try a bit harder. Here's the kicker – it's an all-in-one-bowl wonder, making it a piece of cake (pun intended) to whip up. In fact, you're just about an hour away from indulging in this delicious creation from start to finish. Once you've prepared the batter, the real magic happens. You pour it into a bundt pan in three layers, and in between those layers, you sprinkle a mixture of pecans, cinnamon, and brown sugar. This creates gorgeous swirls and an extra layer of delightful crunch. But wait, there's more! After emerging from the cake pan, this beauty gets a generous drizzle of maple syrup, taking it to the next level. Here's a top tip when working with a bundt pan: oil it and coat it with nut flour right before pouring in the batter. Hold off on preparing the pan in advance; do it right when the batter is ready. I can't wait to see your stunning cakes come to life!

Ingredients