Maple-Pecan Mini Pound Cakes with Maple Cream Cheese Frosting

  5.0 – 2 reviews  • Cakes

These miniature cakes, according to my spouse, remind him of a great pancake. Pecans have a tendency to float to the top of the batter since they are a fatter nut, which when the cakes are turned over results in a crust-like addition of nuts. To balance everything out, garnish with chopped pecans.

Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 6
Yield: 6 mini pound cakes

Ingredients

  1. 1 cup all-purpose flour
  2. 1 tablespoon all-purpose flour
  3. ½ teaspoon salt
  4. ¼ teaspoon baking soda
  5. ⅛ teaspoon ground nutmeg
  6. ½ cup unsalted butter, softened
  7. ½ cup pure maple syrup
  8. 3 tablespoons firmly packed dark brown sugar
  9. 3 large eggs, at room temperature
  10. 1 teaspoon vanilla extract
  11. 1 teaspoon maple extract
  12. ¼ cup buttermilk, at room temperature
  13. ⅔ cup chopped pecans
  14. 1 (3 ounce) package cream cheese, at room temperature
  15. 1 tablespoon unsalted butter
  16. ¾ cup powdered sugar
  17. 3 tablespoons pure maple syrup
  18. ½ teaspoon vanilla extract
  19. ½ teaspoon maple extract
  20. ⅛ teaspoon salt
  21. 3 tablespoons heavy cream
  22. ¼ cup chopped pecans, or as needed

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
  2. Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.
  3. 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. 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. 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.
  6. I baked these in a Nordic Ware Heritage Bundtlette® pan, that has 6 mini Bundt® cavities, with a 4-cup total capacity.

Nutrition Facts

Calories 648 kcal
Carbohydrate 67 g
Cholesterol 165 mg
Dietary Fiber 2 g
Protein 9 g
Saturated Fat 18 g
Sodium 394 mg
Sugars 45 g
Fat 40 g
Unsaturated Fat 0 g

Reviews

Shawn Ferguson
I thought it was an amazing experience! I would definitely do this again.
Andrew Massey
I made two times the amount it was gone within 20 minutes it’s an amazing recipe

 

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