Name: Maple-Pecan Mini Pound Cakes with Maple Cream Cheese Frosting
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: All-purpose flour - 1 cup; All-purpose flour - 1 tablespoon; Salt - ½ teaspoon; Baking soda - ¼ teaspoon; Ground nutmeg - ⅛ teaspoon; Unsalted butter, softened - ½ cup; Pure maple syrup - ½ cup; Firmly packed dark brown sugar - 3 tablespoons; Eggs, at room temperature - 3 large; Vanilla extract - 1 teaspoon; Maple extract - 1 teaspoon; Buttermilk, at room temperature - ¼ cup; Chopped pecans - ⅔ cup; Cream cheese, at room temperature - 1 (3 ounce) package; Unsalted butter - 1 tablespoon; Powdered sugar - ¾ cup; Pure maple syrup - 3 tablespoons; Vanilla extract - ½ teaspoon; Maple extract - ½ teaspoon; Salt - ⅛ teaspoon; Heavy cream - 3 tablespoons; Chopped pecans, or as needed - ¼ cup

Maple-Pecan Mini Pound Cakes with Maple Cream Cheese Frosting

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Maple-Pecan Mini Pound Cakes with Maple Cream Cheese Frosting

1. All-purpose flour - 1 cup

2. All-purpose flour - 1 tablespoon

3. Salt - ½ teaspoon

4. Baking soda - ¼ teaspoon

5. Ground nutmeg - ⅛ teaspoon

6. Unsalted butter, softened - ½ cup

7. Pure maple syrup - ½ cup

8. Firmly packed dark brown sugar - 3 tablespoons

9. Eggs, at room temperature - 3 large

10. Vanilla extract - 1 teaspoon

11. Maple extract - 1 teaspoon

12. Buttermilk, at room temperature - ¼ cup

13. Chopped pecans - ⅔ cup

14. Cream cheese, at room temperature - 1 (3 ounce) package

15. Unsalted butter - 1 tablespoon

16. Powdered sugar - ¾ cup

17. Pure maple syrup - 3 tablespoons

18. Vanilla extract - ½ teaspoon

19. Maple extract - ½ teaspoon

20. Salt - ⅛ teaspoon

21. Heavy cream - 3 tablespoons

22. Chopped pecans, or as needed - ¼ cup

How to cook deliciously - Maple-Pecan Mini Pound Cakes with Maple Cream Cheese Frosting

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.

2. Stage

Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.

3. Stage

Mix together butter, maple syrup, and brown sugar in a large bowl with an electric mixer until well combined. Mixture will look curdled; this is normal. Add in eggs, 1 at a time, mixing well after each addition. Mix in vanilla and maple extracts. Add in half of the flour mixture and mix until combined. Pour in buttermilk and mix until combined. Add in remaining flour mixture and mix until just combined. Batter will be thin. Stir in pecans. Divide batter evenly amongst the cavities of the prepared pan.

4. Stage

Place pan into the preheated oven and bake until the bottom of the cakes spring back lightly when touched, 18 to 22 minutes. Cool cakes in the pan for 5 minutes before removing to a wire rack to cool completely.

5. Stage

To make the frosting: mix cream cheese and butter together with an electric mixer until smooth. Add in powdered sugar, maple syrup, vanilla extract, maple extract, and salt; beat until mixture is completely smooth. Pour in heavy cream and mix until well incorporated. Frost mini cakes as desired, and sprinkle additional chopped pecans on top.