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NordicWare Pro Cast Original Bundt Pan
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Some days you just need a cake. Am I right? I guess it was all of the Halloween-ing that got me in the mood for a sweet treat, but a homemade one at that. I mean there’s only so much Halloween candy one can eat. Don’t get me wrong, I have been known to indulge in a chocolate peanut butter treat (or two, or ten) but we haven’t had a cake in a while. We haven’t even had a birthday party to go to in a few weeks to partake in even the standard store bought one. So, with cake on my mind and the ideas of all things holiday bobbling around the back of my brain, I went for a sweet treat hinted with brandy and pecan flavors in this Buttermilk Brandy Pecan Cake with Maple Cream Glaze. There’s just something about the combo of hearty pecans, brandy, and maple in a cake form that makes me want to grab a big slice, a good book, a cozy blanket, and sit by a fire. This cake would be a great thing to show up with at your next gathering or holiday event or just on a good ol’ Monday. So eat cake, I say, no matter what the day.
A rich thick and rich brandy batter starts the cake.
Top with a pecan crumble.
Bake and let the house fill with heavenly smells.
Drizzle over the maple cream glaze.
Now you’ve got cake.
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Servings: 1 standard size bundt cake
Prep time: 10-15 minutes
Cook time: 45-55 minutes
Ingredients:
- 2cups all-purpose flour
- 1cup sugar
- 1teaspoon kosher salt
- 1teaspoon baking powder
- 1/2teaspoon baking soda
- 10Tablespoons butter
- 3/4cup buttermilk
- 1/2 cup brandy
- 1large egg lightly whisked
- 1cup confectioners sugar
- 3Tablespoons maple sugar
- 1/2Tablespoon brandy
- 1cup pecans lightly chopped
- 1/2cup brown sugar
- 1cup crumb mixture see instructions
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Preheat oven to 350 degree. Butter and flour a Bundt cake pan and set aside.
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In a large bowl combine flour, sugar, salt, baking powder, and baking soda and mix together well. Next add in the butter using two forks, knives or a pastry cutter and mix together until crumbled butter forms throughout. Measure out one cup of this mixture and set aside into a medium bowl.
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Next add buttermilk, brandy, and egg into the large bowl of flour mixture and stir until well combined. Once mixed, pour into prepared Bundt pan evenly. In the medium bowl, add in the brown sugar and pecans and stir until well combined. Using a spoon or your hands sprinkle the pecan mixture over the cake batter evenly. Place into the oven and bake for 45-55 minutes or until lightly golden and a toothpick comes out clean. Remove from the oven and let cool.
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In a small bowl combine confectioners sugar, maple syrup, and brandy and stir until well combined and lump free. Once cake has cooled completely, flip over and out onto a plate (best done over a clean towel), then flip back carefully onto a serving dish and top with any remaining pecan crumble that fell into the towel. Finally, drizzle with maple cream glaze and serve.
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LocalSavour
