Maple Pound Cake Recipe

How to make it

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• 1. Preheat the oven to 350 degrees F. Set the rack in the middle of the oven.
• 2. Set out the ingredients and equipment.
• •Sift the flour directly into a bowl on a scale for accurate measuring.
• •Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk for 10 seconds to blend. Set aside.
• •Measure the liquid ingredients into a separate bowl, whisk to combine, and set aside.
• •Measure the butter and sugar into separate bowls, and set aside.
• •Crack the eggs and yolk into separate bowls and set aside.
• 3. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 2 to 3 minutes.
• 4. Meanwhile, slice the vanilla bean lengthwise with a paring knife and scrape out the seeds. Add the seeds to the creaming butter and sugar.
• 5. With the mixer still on the lowest speed, add the eggs one at a time followed by the yolk, fully incorporating after each addition. Stop the mixer and scrape the sides of the bowl.
• 6. Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture. This step should take a total of 60 seconds.
• 7. Stop the mixer and scrape the sides of the bowl all the way down. Mix on medium speed for 15 to 20 seconds to develop the batter’s structure.
• 8. Spray your Bundt pan well with a nonstick spray.
• 9. Fill the pan about three-quarters full by depositing the batter in small clumps around the prepared pan. Level the batter with the rubber spatula.
• 10. Bake for 45 to 50 minutes.
• 11. Once the cake doesn’t jiggle in the center and a toothpick inserted in the center comes out clean, the cake is done. Remove the pan from the oven, and place on a wire rack.
• 12. Once the cake has cooled for 5 to 10 minutes, remove the cake by inverting the pan onto a flat surface. Allow it to cool to room temperature, about 30 minutes, before serving.
• STORING: Store under a cake dome at room temperature, or wrapped in plastic in the fridge for up to 1 week. To store longer, label, date, and store the plastic-wrapped cake in the freezer for up to 1 month.
• Pecan Crunch Buttercream
• From Warren Brown’s “CakeLove”
• Yield: 4 to 5 cups
• Yolk Mixture:
• yolks (large), 6
• extra-fine granulated sugar, 2 ounces (1/4 cup)
• potato starch, 3 tablespoons
• unsalted butter, at room temperature, 2 ounces (1/2 stick)
• Milk Mixture:
• whole milk, 2 cups
• unsalted pecans, halved, 3 ounces (1 cup)
• extra-fine granulated sugar, 7 ounces (3/4 cup + 2 tablespoons)
• Flavorings and Butter:
• muscovado or dark brown sugar, 3 ounces (1/4 cup), packed
• crystallized or raw honey, 1 tablespoon
• vanilla extract, 2 teaspoons
• unsalted butter, chilled, 1 pound (4 sticks)
• extra-fine granulated sugar, 2 ounces (1/4 cup)
• 1. Preheat the oven to 350 degrees F.
• 2. Set out the ingredients and equipment.
• •Separate the yolks into a large bowl. Add the 2 ounces sugar and the potato starch, whisk to combine and set aside. Add the 2 ounces butter but do not stir in.
• •Measure the milk mixture ingredients into a 2-quart, heavy-bottomed saucepan, and bring to a boil over medium-high heat. Turn off the heat, and let the mixture steep for 10 minutes.
• •Measure the flavorings into three separate bowls, and set aside.
• 3. Strain the pecans in a fine-mesh sieve over a large bowl to capture the flavored milk. Leave the nuts in the sieve to drain over a medium-sized bowl–you’ll use them later.
• 4. Return the steeped milk to the saucepan and bring to a simmer over medium heat. Once it reaches a simmer, slowly pour it into the yolk mixture, whisking slowly in small circles first and ending with broader strokes until finally combined. Pour the mixture back into the saucepan.
• 5. Return the saucepan to the stove and heat over medium heat, whisking constantly but not rapidly, for about 4 minutes. The key is to keep the pastry cream moving so it won’t scorch on the bottom of the saucepan.
• 6. When you begin to see lava bubbles–large, slowly forming bubbles that burp steam–reduce the heat to the lowest setting and whisk briskly for 1 minute to pasteurize the pastry cream.
• 7. Pour the pastry cream into the bowl of a standing mixture fitted with the wire whip attachment. Add the muscavado, honey and vanilla extract. Whip the pastry cream on high speed until it’s cooled to room temperature, about 4 to 5 minutes.
• 8. Reduce the mixer speed to medium-low and add the butter 1 tablespoon at a time. Whip on medium speed until smooth, 2 to 3 minutes.
• 9. Meanwhile, toss the drained pecans with 1/4 cup sugar in a medium-sized bowl. Place on an ungreased parchment-lined sheet pan. Toast for 5 to 10 minutes. Keep a close eye on the nuts–they tend to turn quickly from toasted to charred.
• 10. Let the pecans cool thoroughly before breaking them into chunks with your fingers. Add them to the buttercream and mix on low speed until the nuts are fully incorporated.
• 11. Spread the buttercream on thick between cake layers, and leave the sides exposed.
• Candied Pecans
• 1 egg white
• 1 tablespoon vanilla
• 1 pound pecan halves
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.
• 2. In a mixing bowl with the wire whip attachment, combine the egg white and vanilla until frothy.
• 3. In a medium-sized bowl, mix together the sugars, salt and cinnamon.
• 4. Add pecans to egg whites, and stir to coat the nuts. Toss nuts in sugar mixture.
• 5. Spread the nuts on the baking sheet. Bake 1 hour, stirring every 15 minutes