Maple & Pecan Bundt Cake

Mark’s been hankering for a bundt tin for quite some time but we never seem to see many of them in the stores here in the UK (or at least, not attractive ones… most seem pretty plain, and surely the whole point of a bundt tin is that it should be highly decorative?).

Mark’s done plenty of research in the meantime and come to the conclusions that a) Nordic Ware bundt tins seem to get the best reviews and b) they’re more expensive than most others. So we would often hunt through stores like HomeSense in the hope that they may have some in stock – they never did, until this weekend! Suddenly we were spoilt for choice and came home with a new cake tin to use! I can’t find the exact one on Amazon, but this one is pretty similar.

The first recipe book I had to hand was good old Nigella Kitchen, and it has a recipe for a maple and pecan bundt. They’re basically two of my favourite things so it seemed a no brainer to make this one!

The ingredient list isn’t too exotic – creme fraiche, pecans and maple syrup were the only things we didn’t already have in the cupboard or fridge. The method is a bit fiddly though – basically you need three bowls on the go.

In the first you mix butter and flour with a fork to create a kind of crumble. To this you add chopped pecans, a teaspoon of cinnamon and some maple syrup, then mix it all together with a fork to create the most amazing smelling mixture – this is your filling.

Next mix the flour, bicarbonate of soda and baking powder in a second bowl.

In a third bowl, cream butter and caster sugar together. Add a tablespoon of the flour mixture to this and beat in, followed by an egg, then another tablespoon of flour, and then another egg. Beat it together after each addition, and then add the rest of the flour. The resulting mixture is pretty stiff so you may get tired when doing this! Finally, the creme fraiche gets added to this.

To assemble, pour about 2/3 of the mixture into the bundt tin. It’s a thick mixture, so you can then make a bit of a “trough” into which you pour the nutty filling. The important thing is that the filling shouldn’t touch the sides of the tin – you want in encased within the cake. You use the rest of the mixture to cover it up, and then bake in the over for 30 – 40 minutes. Once it’s out and cooled you dust it with a bit of icing sugar. It looks so pretty, Nigella herself even retweeted our photo!

A tip from Nigella – she suggests oiling the inside of the bundt tin first and standing it upside down over some newspaper whilst you get on with the rest. This way it’s oiled, but not too oily (it seemed to work for us, the cake came out of the tin really easily).

The result cake is lovely – the sponge itself is fairly plain and light, but the sweet and nutty filling gives a great contrast. Delicious and beautiful!