1-Begin by preheating your oven to 350°F (175°C) and preparing your pan for the Maple Pecan Cake. Grease a 9-inch round or 8×4-inch loaf pan with butter or nonstick spray, and line the base with parchment paper. This setup ensures the cake releases easily and bakes evenly.

2-Next, toast and chop the pecans to boost their flavor. Spread 1 1/2 cups of pecan halves on a baking sheet and toast for 6 8 minutes until they smell fragrant. Once cooled, chop them coarsely and set aside for later use.

3-Measure and sift the dry ingredients into a medium bowl. Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. This step helps create a uniform crumb in your Maple Pecan Cake.

4-In a large bowl, cream the butter and sugars until light and fluffy. Beat 1 cup softened unsalted butter with 1 cup light brown sugar and 3/4 cup pure maple syrup for about 3 4 minutes. Add the eggs one at a time, followed by 1 teaspoon vanilla extract, to build a smooth batter.

5-Alternate adding the dry ingredients and 1 cup of milk or buttermilk into the mix. Start and end with the dry ingredients, mixing on low speed just until combined to avoid a dense cake. Gently fold in the toasted pecans by hand for that signature crunch.

6-Pour the batter into your prepared pan and smooth it out. Bake for 35 45 minutes for a round pan or 50 60 minutes for a loaf, checking with a toothpick for doneness. If making a gluten-free version, add 2 5 minutes to the bake time.

7-While the cake cools, prepare an optional maple glaze by whisking 1/2 cup powdered sugar with 2 3 tablespoons pure maple syrup and 1 teaspoon milk. Once the cake is cool, drizzle the glaze on top and let it set before serving. For more on glazes, our carrot cake cheesecake bars offer helpful tips.