A creamy and moist cake, perfect with coffee or tea.  The bundt pan makes it look very impressive so it’s also a great cake to bring to someone’s house.

Recipe

¾ of a cup of light brown sugar (160 gr)

100 gr of butter at room temperature (a little under ½ a cup)

3 large eggs at room temperature

¼  cup pure maple syrup (82 gr)

1 teaspoon of pure vanilla extract

1 ½ cup of all-purpose flour (210 gr)

1 ½ teaspoons of baking powder

¼ teaspoon of salt

200 ml of sour cream

½ a cup (heaping) of chopped pecans (60 gr)

 

Preheat oven to 175 degrees Celsius.

Spray and dust with flour a bundt cake pan – I used a jubilee pan from Nordic ware.

4

In the bowl of your electric mixer fitted with the paddle attachment cream the butter and sugar until light in color.

Add the eggs one at a time, vanilla extract and maple syrup and continue mixing for 1 1/2 minutes. Scrape down the sides of the bowl.

2

In separate bowl combine flour, baking powder and salt and set aside.

1

While the mixer is off, pour 1/3 of the flour mixture and a 1/3 of the sour cream and mix for 30 seconds. Repeat until all the flour and sour cream are incorporated.

Fold in the chopped pecans.

3

Spoon the batter into the prepared pan and smooth the surface evenly.

5

Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Let the cake cool for 10 minutes before removing it from the pan. Optional: When the cake cools completely you can lightly dust with powdered sugar.