Maple Pecan Bundt Cake
by Nigella Lawson
75g plain flour
30g soft unsalted butter (I used salted)
1 teaspoon ground cinnamon
150g pecans (or walnuts), roughly chopped
125ml maple syrup (I used honey)
300g plain flour
1 teaspoon bicarbonate of soda
125g soft unsalted butter (I used salted)
150g caster sugar
250ml crème fraîche or sour cream (I used yoghurt)
1–2 teaspoons icing sugar, for decoration (omited)
Flavourless oil, for greasing
1 x 23cm bundt tin
1 Preheat the oven to 180°C. Using flavourless oil (or a squirt of cooking spray) grease your bundt tin, and leave upside down on newspaper for the excess oil to drain out. (I brushed mine with vegetable shortening and sprinkle some flour over it and tap out the excess)
2 Make the filling for the cake by mixing together the 75g flour and 30g butter with a fork, till you end up with the sort of mixture you’d expect when making crumble topping. Then, still using the fork, mix in the cinnamon, chopped pecans (or walnuts) and maple syrup, to form a sticky, bumpy paste. Set aside for a moment.
4 Now, cream the butter and sugar (i.e. beat well together until light in texture and pale in color), then beat in 1 tablespoon of the flour mixture, then 1 egg, then another tablespoonful of flour mixture followed by the second egg.
5 Add the rest of the flour mixture beating as you go, and then finally the crème fraîche or sour cream. You should expect to end up with a fairly firm cake batter.
6 Spoon just more than half the cake batter into the prepared bundt tin. Spread the mixture up the sides a little and around the funnel of the tin to create a rim. You don’t want the sticky filling to leak out to the sides of the tin.
7 Dollop the maple filling carefully into the dent in the cake batter, then cover the filling with the remaining batter. Smooth the top and put the tin into the oven for 40 minutes, though it’s best to check with a cake tester after 30 minutes.
8 Once cooked, and the cake tester comes out clean where it hits the sponge (obviously, any gooey filling will stick to the tester), let the cake cool on a wire rack for 15 minutes in its tin, then loosen the edges with a small spatula, including around the middle funnel bit, and turn the cake out onto the rack.
9 When the cake is cold, dust with icing sugar by pushing a teaspoonful or so through a tea strainer.
Make ahead note :
Can be baked up to 2 days ahead. Wrap tightly in clingfilm and store in airtight container. Dust with icing sugar just before serving.
Freeze note :
The cake can be frozen, tightly wrapped in double layer of clingfilm and a layer of foil, for up to 3 months. Defrost overnight at room temperature and dust with icing sugar just before serving.
This post is linked to Cook like a Star, organised by me, Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking. Wanna cook or bake like Nigella Lawson? To join, simply cook or bake any recipe from Nigella website or her cookbooks and link with us at this Zoe's, this Joyce's or this Anuja's post for the whole month of August 2013. - See more at: http://bakeforhappykids.blogspot.com/#sthash.85hbVKv3.dpufThis post is linked to Cook Like A Star, organized by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Anuja of Simple Baking.
Joyce from Kitchen Flavours and Anuja from Simple Baking. - See more at: http://bakeforhappykids.blogspot.com/#sthash.85hbVKv3.dpuf
This post is linked to Cook like a Star, organised by me, Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking. Wanna cook or bake like Nigella Lawson? To join, simply cook or bake any recipe from Nigella website or her cookbooks and link with us at this Zoe's, this Joyce's or this Anuja's post for the whole month of August 2013. - See more at: http://bakeforhappykids.blogspot.com/#sthash.85hbVKv3.dpuf