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.


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.


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.


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


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.


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


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.